< Back to Recipe Center

Beef Barbacoa Tacos with Almond Mojo

Beef Barbacoa Tacos with Almond Mojo

DESCRIPTION:

As featured at Research Chef's Association 2012. Makes 20, 2-ounce tacos.


INGREDIENTS:

INGREDIENTS:

Beef Barbacoa

2 lb Beef Brisket, trimmed lean

8 oz Tomatoes, diced

8 oz Beef stock

4 oz Wine, red, dry

2 oz Lime Juice, fresh

1/2 oz Cumin, ground

1/2 oz Oregano, dried

2 oz Cilantro, fresh, minced

8 oz Onion, sliced ½ thick

3/4 oz Salt

1/2 oz Pepper

1/2 oz Chili, flakes, dried

Almond Mojo:

2 oz Cilantro, fresh, stemmed

1 oz Parsley, fresh, stemmed

1 oz Tamarind, puree

1/2 oz Scallion, washed well

1 oz Garlic, raw, whole clove

1 oz Salt, kosher

1/4 oz Cumin, ground

1/2 oz Vinegar, red wine

1/4 oz Chili flakes, dried

1/2 oz Lemon Juice, fresh

3 oz Almond Oil

4 oz Almonds, whole, roasted, chopped 1/8 inch

2 oz Mango, fresh minced

Almond Tortillas:

2 lb Almonds, blanched, ground

1 lb, 4 oz Instant corn masa

1 qt Water

1 oz Salt, sea


PREPARATION:

PREPARATION:

Beef Barbacoa:
1) Preheat oven to 275°F.

2) Grill raw trimmed brisket over high heat to mark.

3) Place into a heavy-bottomed pan and cover with remaining ingredients.

4) Cover and braise for 4 hours in oven until fork tender.

5) Shred and cool for use.

6) Be sure to let sit in juices.  

Almond Mojo:
1) Combine herbs in food processor and rough chop.

2) Add remaining ingredients, leaving out the oil, almonds and mango. Continue to chop.

3) While chopping add oil slowly until incorporated.

4) Finish by folding in the chopped almonds and mango.

5) Store airtight; refrigerate until ready to use.

Almond Tortillas:
1) Preheat oven to 250°F.

2) Using a stand mixer and dough hook attachment, combine all ingredients and mix until smooth.

3) Separate mixture into 4 balls and cover with plastic wrap.

4) Place in refrigerator for a minimum of 4 hours.

5) Measure 1 ounce balls and using a tortilla press, press into 4" tortillas.

6) On a parchment-lined sheet pan, place into a warm oven to dry slightly until ready for use.

7) Grill in a nonstick pan until lightly browned and use as you would a corn tortilla.

ASSEMBLY 
1) Top Almond Tortillas with Beef Barbacoa and Almond Mojo.

2) Serve immediately.

REVIEW THIS RECIPE

Rate this Recipe
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
By submitting this form, you accept the Mollom privacy policy.