Slow cooking tougher cuts of meat, such as beef brisket, gives you a meltingly tender texture. For tacos, serve the saucy barbacoa in tortillas with green and red onion, cilantro leaves, jalapeño slices, and fresh lime wedges.
1 tablespoon finely chopped fresh oregano
1 tablespoon dark brown sugar
2 tablespoons olive oil
1 tablespoon minced chipotle chiles in adobo sauce
1 tablespoon adobo sauce
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, grated
1 pound trimmed beef brisket
2 medium tomatoes, chopped (about 2 cups)
1/2 medium onion, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
1 jalapeño pepper, seeded and chopped
Est. added sugars 3g
How to Make It
Combine first 9 ingredients (through garlic) in a medium bowl, stirring well to combine. Rub mixture into brisket.
Arrange tomatoes, onion, bell pepper, and jalapeño in the bottom of a 6-quart slow cooker. Place the brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables. Cover and cook on LOW for 8 hours.
Remove the brisket from the slow cooker, and shred meat with 2 forks. Return brisket to cooker, and toss with the vegetables.
Fantastic! My first time cooking brisket. I didn't serve as a base for tacos but more like a stew, along side mashed potatoes. The meat came out so tender. The whole family loved it. It wasn't too spicy for us but I did remove the seeds from the jalapeno. Next time I'll do a 2 pound brisket for more left overs. YUM
Reviewing a recipe you haven't actually tried isn't helpful for anyone. I read reviews to find out about the experiences of others, not about the opinions of others who didn't bother to try the recipe.
This is so good and so easy to make!! We top our tacos with sour cream, a little lime juice, and avocado to help with the heat from the chipotle peppers and jalapeño. I've made this recipe a couple times now and it's definitely a winner!
I have a slow cooker barbacoa recipe I much prefer to this one. It uses guajillo and ancho chilis reconstituted in chicken broth plus chipotles as well as onion, garlic, cloves, Mexican oregano, apple cider vinegar, brown sugar, and fish sauce. This recipe strays pretty far from authentic barbacoa and sounds much too tame for us.
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