Tacos de Barbacoa de Res (Brisket Barbacoa)

Barbacoa is one of my favourite recipes ever! In Mexico we call barbacoa to the way the meat is cook and traditionally to cook a proper barbacoa you have to dig a hole in the ground, but eh! I do not see myself doing that in my garden, so I think I will stick to the easy option, so I used my casserole dish and after an hour or an hour and a half voila! magic happened in my kitchen and we got a wonderful aroma of a delicious barbacoa.

This time I used brisket because it is a good cut for long cooking, but because I only made barbacoa for my hubby and me, we didn’t have to wait long.

It is a very easy recipe to follow and the ingredients are also easy to find, these days major supermarkets sell ancho chillies, so there is no excuse for not making this recipe. I know you will love it.

Serves 2 people

Tacos de Barbacoa de Res (Brisket Barbacoa)

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 500 Beef brisket cut into chunks
  • 4 Ancho chillies
  • 2 Guajillo chillies
  • 2 medium tomatoes
  • 1 onion
  • 1 garlic
  • 3 Bay leaves
  • 1 tsp cumin seeds
  • 1 clove
  • 4 pepper corns
  • Salt to taste
  • Corn tortillas
  • Chopped coriander
  • Chopped red onion
  • Spicy salsa


  1. Preheat the oven to Gas mark 6 or 200 C degrees then when you put the barbacoa in the oven turn it down to gas mark 4 or 180 C.
  2. Clean, deeseed, devined the chillies, place them in a sauce pan together with the tomatoes, onion and garlic and cook for around 10 min, Then put everything in a blender, together with the cumin seeds, clove, pepper corns and salt and blend until getting a smooth salsa.
  3. Cover the meat with the salsa and add the bay leaves, leave to marinate for at least one hour.
  4. Before putting the meat in the oven add just 1/2 cup of water and mix.
  5. Place in the oven for approximately an hour, check if the meat is tender and it falls apart easily.
  6. When the meat is ready, just shredded with two forks and serve in tacos, add some coriander, onion and spicy salsa and enjoy!
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Published by

Karla Zazueta

Mexican living in London

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