Slow Cooker Barbacoa Beef
Makes enough meat to stuff 30 tacos
4 chipotle peppers (from a can), minced, plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock
5 bay leaves
To serve:
Corn tortillas
Diced onions
Minced cilantro
Salsa
Stir together the chipotle peppers and their sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar and pour into a 7-quart slow cooker (if you have a food processor, you can also pulse till combined before adding). Place the brisket on top of this mixture. (Cut the brisket into a few pieces if necessary to better fit in the slow cooker.) Add stock to cover the meat and place the bay leaves on top. Use tongs to turn the meat a few times in the sauce.
Put the lid on the slow cooker. Cook for 8 to 10 hours on LOW. When done cooking, it should shred easily with two forks.
Transfer the meat from slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart.
Source: Kitchn
Makes enough meat to stuff 30 tacos
4 chipotle peppers (from a can), minced, plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock
5 bay leaves
To serve:
Corn tortillas
Diced onions
Minced cilantro
Salsa
Stir together the chipotle peppers and their sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar and pour into a 7-quart slow cooker (if you have a food processor, you can also pulse till combined before adding). Place the brisket on top of this mixture. (Cut the brisket into a few pieces if necessary to better fit in the slow cooker.) Add stock to cover the meat and place the bay leaves on top. Use tongs to turn the meat a few times in the sauce.
Put the lid on the slow cooker. Cook for 8 to 10 hours on LOW. When done cooking, it should shred easily with two forks.
Transfer the meat from slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart.
Source: Kitchn