Recipe of Oven-Baked Brisket Barbecue with Fried Tacos and Manzano Chile Sauce

Join me and let's see how to make Oven-Baked Brisket Barbecue with Fried Tacos and Manzano Chile Sauce

Instructions:

Step 1
• Brisket Preparation:
Step 2
• Get a brisket weighing approximately 5 to 6 kilos.
Step 3
• Do not remove any fat; use it as it comes naturally.
Step 4
• Cut the brisket into several pieces to make the process easier.
Step 5
• Sealing the Meat:
Step 6
• Prepare your grill with charcoal, ensuring an even and very strong heat bed.
Step 7
• Seal the meat on all sides.
Step 8
• Turn it over approximately every 20 seconds.
Step 9
• Preparation of the Garlic Paste and Seasoning:
Step 10
• In a mortar, crush 2 whole heads of raw garlic with a drizzle of olive oil until it forms a paste.
Step 11
• Add more olive oil to the garlic paste.
Step 12
• Massage the sealed meat with the garlic paste.
Step 13
• In a coffee or spice grinder, grind about 3-4 tablespoons of a pepper blend.
Step 14
• Generously season the meat with the freshly ground pepper and flaky sea salt.
Step 15
• Assembly of the Barbacoa in the Pot:
Step 16
• Place a layer of banana leaves at the bottom of a steamer pot.
Step 17
• Arrange the seasoned brisket pieces inside the pot.
Step 18
• Add 1 cinnamon stick and 3-4 bay leaves.
Step 19
• Pour in approximately a quarter cup of homemade or store-bought beef broth.
Step 20
• Cover the barbacoa with more banana leaves.
Step 21
• Seal the pot tightly with its lid and then wrap it well with aluminum foil.
Step 22
• Cooking the Barbacoa:
Step 23
• Preheat the oven to 150°C (300°F).
Step 24
• Put the pot in the oven for 12 hours.
Step 25
• Preparation of the Pickled Red Onion with Habanero (5 days before):
Step 26
• Finely slice the red onion.
Step 27
• Add habanero peppers and 4-6 crushed garlic cloves.
Step 28
• Place everything in a glass jar.
Step 29
• In a pot, boil equal parts of water and apple cider vinegar.
Step 30
• Pour this hot mixture over the onions in the jar.
Step 31
• Seal and refrigerate for 5 days.
Step 32
• Preparation of the Chile Manzano Sauce:
Step 33
• Boil 3 red tomatoes, 2 tomatillos, and 5 chile manzanos.
Step 34
• Remove the tomatillos after 2 minutes.
Step 35
• Remove the seeds from the chile manzanos.
Step 36
• Blend the cooked chiles with approximately a quarter cup of water, 2-3 crushed garlic cloves, a piece of raw white onion, and salt and pepper to taste.
Step 37
• Finishing the Sauce:
Step 38
• In a hot skillet with oil, pour in the blended sauce.
Step 39
• Let it simmer over medium heat for 10-12 minutes.
Step 40
• Shredding the Barbacoa:
Step 41
• After 12 hours, remove the pot from the oven.
Step 42
• Shred all the meat and place it in a container.
Step 43
• Preparation of the Golden Tacos:
Step 44
• Warm the corn tortillas.
Step 45
• Fill each tortilla with enough barbacoa.
Step 46
• Fold the tortillas like quesadillas.
Step 47
• Heat a large skillet with 2 tablespoons of lard.
Step 48
• Place the tacos in the skillet and fry them until golden brown.
Step 49
• Remove excess fat with a paper towel.
Step 50
• Plating:
Step 51
• Place the golden tacos on a plate.
Step 52
• Serve the hot chile manzano sauce over the tacos.
Step 53
• Sprinkle crumbled fresh cheese on top.
Step 54
• Accompany with avocado slices and pickled red onion.
Step 55
• Enjoy this flavor explosion!