Slow Cooker Barbacoa Beef
4 chipotle peppers in adobo sauce(from a can)
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 tablespoon salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock
Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar. Blend together in food processor, Place mixture in bottom of slow cooker. Place the brisket (may cut in chunks if desired) on top of this mixture. Add stock to cover the meat and place bay leaves on top. Flip meat over to cover with sauce. Cook on HIGH for 4 hours. Once finished, turn slow cooker to WARM and let sit for 6 to 8 hours.
Servingsmeat for 30 tacos
no nutrition information available
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