Smoked Paprika and Bourbon Beef Brisket Tacos
This dish features tender, slow-cooked beef brisket marinated with smoked paprika and bourbon, offering a rich depth of flavour. The brisket is served in homemade corn tortillas, complemented with fresh toppings, creating a perfect blend of spices and textures. Ideal for gourmet taco night, this elevated yet comfort-centric dish showcases the unique flavours of smoky, sweet, and spicy notes that will impress any palate.
- Total
- 22 hr
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
For the beef brisket
- 1.5 kilograms beef brisket, trimmed of excess fat
- 40 grams smoked paprika, divided into two portions
- 180 milliliters bourbon, use a quality bourbon for best flavor
- 3 pieces ancho chillies, deseeded and soaked in hot water for 30 minutes
- 6 cloves garlic, finely minced
- 10 grams salt, to taste
- 5 grams black pepper, freshly cracked
- 30 milliliters olive oil, for searing the meat
For the corn tortillas
- 300 grams masa harina, corn flour suitable for tortillas
- 210 milliliters water, warm, for dough
For toppings
- 30 grams fresh coriander, chopped
- 1 pieces red onion, finely diced
- 2 pieces lime, cut into wedges
- 100 grams sour cream
- 1 pieces avocado, sliced
For the beef brisket
- 1.5 kilograms beef brisket, trimmed of excess fat
- 40 grams smoked paprika, divided into two portions
- 180 milliliters bourbon, use a quality bourbon for best flavor
- 3 pieces ancho chillies, deseeded and soaked in hot water for 30 minutes
- 6 cloves garlic, finely minced
- 10 grams salt, to taste
- 5 grams black pepper, freshly cracked
- 30 milliliters olive oil, for searing the meat
For the corn tortillas
- 300 grams masa harina, corn flour suitable for tortillas
- 210 milliliters water, warm, for dough
For toppings
- 30 grams fresh coriander, chopped
- 1 pieces red onion, finely diced
- 2 pieces lime, cut into wedges
- 100 grams sour cream
- 1 pieces avocado, sliced
- Prep
- 4 hr
- Marinate
- 1 hr
- Cook
- 9 hr
- Rest
- 1 hr
About this recipe
Inspired by the classic flavours of Tex-Mex cuisine and the rich, smoky notes of barbecue, this recipe combines the depth of bourbon with the warmth of smoked paprika to elevate a simple taco into a dish worthy of a fine dining experience. The incorporation of homemade corn tortillas pays homage to traditional Mexican cooking, ensuring fresh and authentic flavours throughout.
Method
-
Step 1: Prepare the Beef Brisket Marinade
In a mixing bowl, combine 20g of smoked paprika, bourbon, minced garlic, salt, and black pepper. Blend soaked ancho chillies in a blender with a splash of soaking liquid until smooth. Combine this with the bourbon mixture. Stir well.
-
Step 2: Marinate the Brisket
Rub the marinade all over the beef brisket, ensuring it is well coated. Wrap tightly in cling film and refrigerate for 60 minutes to allow flavours to develop.
-
Step 3: Sear the Beef Brisket
In a hot Dutch oven, add olive oil and sear the brisket on all sides until browned (about 5-7 minutes). Remove the brisket and set aside.
Ensure the brisket gets a nice browning without burning the oil. -
Step 4: Slow Cook the Beef Brisket
Return the brisket to the pot, with any remaining marinade. Cover and cook on low heat for 8 hours until tender. An internal temperature of 90°C (195°F) is ideal for tender shredding.
Check the liquid level during cooking, adding broth if necessary to prevent burning. -
Step 5: Prepare the Tortillas
In a bowl, mix masa harina with warm water to form a soft dough. Knead for 2-3 minutes, then divide into 8 equal balls. Press each ball using a tortilla press or roll out using a rolling pin into thin rounds (approx. 15cm diameter).
Keep the dough covered to prevent drying out while making tortillas. -
Step 6: Cook the Tortillas
Heat a frying pan over medium heat. Cook each tortilla for 1-2 minutes on each side until warm and slightly blistered. Keep in a towel to keep warm and pliable until serving.
Do not overcook, as they can become stiff. -
Step 7: Rest the Beef Brisket
Once the brisket is done cooking, remove from heat and allow it to rest for at least 60 minutes before shredding to ensure juices are retained.
Ensure the brisket is covered loosely with foil to retain heat. -
Step 8: Shred the Beef Brisket
Using two forks, shred the beef brisket into bite-sized pieces. Adjust seasoning as desired, incorporating additional smoked paprika if needed.
Taste for seasoning as brisket may require a touch more salt after shredding. -
Step 9: Assemble the Tacos
Take a warm tortilla, fill with shredded brisket, and top with fresh coriander, diced red onion, avocado slices, and a squeeze of lime. Serve with a side of sour cream.
Do not overfill the tortillas to avoid tearing.
Tips
- For added heat, include finely chopped jalapeños in the taco toppings.
- You can prepare the beef brisket a day in advance; store it in the refrigerator and reheat before serving.
- Experiment with different toppings such as pickled radishes or mango salsa for a fresh twist.
Equipment
- Digital kitchen scale
- Sharp knife
- Cutting board
- Mixing bowl
- Slow cooker or Dutch oven
- Blender
- Frying pan
- Tortilla press (optional)
- Rolling pin
- Baking sheet
Serve it with
Sides
-
Mexican Street Corn (Elote)
The sweetness and creaminess of elote pairs perfectly with the smoky beef, enhancing the overall flavour profile.
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Refried Beans
Rich and creamy refried beans complement the tacos, adding heartiness to the meal.
Goes well with
-
Margaritas
The citrusy and refreshing taste of margaritas balances the rich flavours of the brisket tacos.
Drinks
-
Agua Fresca (Citrus Drink)
A refreshing non-alcoholic drink that cuts through the richness of the brisket.
-
Red Wine (Malbec)
The bold flavours of a Malbec wine pair well with the bourbon-infused brisket.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
