YIELD: 20 tacos

For the beef barbacoa:
2 lbs. beef brisket, trimmed lean
8 oz. diced tomatoes
8 oz. beef stock
4 oz. red wine, dry
2 oz. lime juice, fresh
½ oz. cumin, ground
½ oz. oregano, dried
2 oz. cilantro, fresh, minced
8 oz. onion, sliced ½” thick
¾ oz. salt
½ oz. pepper
½ oz. chili flakes

For the Almond Mojo:
2 oz. cilantro, fresh, stemmed
1 oz. parley, fresh, stemmed
1 oz. tamarind, puree
½ oz. scallion, washed well
1 oz. garlic, raw, whole clove
1 oz. kosher salt
¼ oz. cumin, ground
½ oz. red wine vinegar
¼ oz. chili flakes
½ oz. fresh lemon juice
4 oz. whole almonds, roasted and chopped ⅛”
3 oz. almond oil
2 oz. mango, fresh minced

20 corn tortillas

1. For the barbacoa: Preheat oven to 275°F. Char grill brisket over high heat to mark. Place in heavy, oven-proof pan and cover with remaining barbacoa ingredients. Place lid on pot and braise 4 hours until fork tender. Shred and cool, be sure to keep the juices.
2. For the almond mojo: Combine herbs in food processor and chop until a large chop is achieved. Add remaining ingredients, leaving out the almonds, oil and mango and continue to pulse. Slowly add oil until incorporated. Fold in the chopped almonds and mango. When storing, cover tightly.
3. To serve: Stuff each taco with barbacoa and top with almond mojo.

Photo and recipe: Almond Board of California