MEAT

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2lbs Beef Brisket

2lbs Beef Cheeks

Salt

2 cups (475 ml) Beef Stock

8 Garlic cloves, peeled and smashed

4 Guajillo chiles

2 tsp (5 g) ground cumin

3 Bay leaves

1 Cinnamon stick

¼ cup water

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SALSA VERDE

1 Sweet Onion, roughly chopped

4 Jalapenos, roughly chopped

5 Garlic cloves, thinly sliced

1.5lbs (680 g) tomatillos, skinned and rinsed

½ bunch of cilantro

Salt to taste

Lime juice to taste

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TACO ASSMEBLY

Tortilla

Barbacoa Meat

Salsa Verde

Onions, chopped

Cilantro, chopped

Lime to taste

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1. For the Meat: Cut meat into 3-inch chunks. Season with salt.

2. Heat a heavy-bottomed pot over medium-high heat. Add vegetable oil just to coat the bottom.

3. Add beef in batches. Sear for 2-3 minutes per side. Set to the side and repeat with the remaining pieces.

4. Turn off the heat and add meat chunks back to the pot. Add in beef stock, garlic cloves, guajillo chiles, ground cumin, bay leaves, cinnamon stick, and water.

5. Bring up to a boil over medium-high. Immediately reduce to low and simmer.

6. Add parchment paper layer on top followed by the lid.

7. Place pot in a 300F preheated oven for 4-6 hours.

8. Remove from the oven and place in a roasting pan. Finely shred using forks. Season with salt to taste.

9. For the Salsa Verde: To a medium pot, add chopped onions, jalapenos, garlic cloves, and quartered tomatillos.

10. Fill with water to cover. Season with salt.

11. Set on the stove set to medium-high. Boil for 5-8 minutes.

12. Add boiled vegetables to a blender and blend on medium speed, adding cooking water if needed, until smooth.

13. Add in cilantro and blend on high until smooth.

14. Pour into a bowl and chill over an ice bath. Season to taste with salt and lime juice. Stir until cooled.

15. For the Assembly: Cut the top and bottom off the onion, and remove the skin. Remove the layers and cut individually lengthwise into batons. Cut across batons

16. Roughly chop cilantro.

17. Heat a tortilla.

18. Add a generous amount of meat topped with salsa.

19. Top with onions, and chopped cilantro with a lime wedge on the side.