Barbacoa brisket

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ronbeaux50

Head Chef
Joined
Nov 11, 2007
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1,559
Location
Louisiana
Took what was left of the comp brisket and jazzed it up with some mexican stuff. Ancho, anchiote, garlic, chili powder, and a little corn. Served up on steamed corn tortillas. All that was missing was guac and cilantro, oh well.

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Good use of the brisket. Have you had real Barbacoa? Carne de Cabessa de Vaca?
 

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