Ingredients
Scale
- 1 can chiptole peppers with adobo sauce
- 1 bunch fresh cilantro, chopped
- 1 red onion, cut into chunks
- 8 garlic cloves, smashed
- 3–4 dry bay leaves
- 2 teaspoons ground cloves
- 3/4 teaspoon salt
- 1/2 cup fresh lime juice (about 4 limes)
- 1/2 cup cider vinegar
- 2.5 pounds flat cut brisket, trimmed
- 1 cup low-sodium beef broth
- 2 cups chopped plum tomato
- 1/3 c chopped yellow onion
- 1/4 cup cubed avocado
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 8 (6-in) corn tortillas
Instructions
- In a large food processor, combine chipotle peppers and sauce, cilantro, onion, garlic, cloves, salt, lime juice, and cider vinegar.
- Pulse until combined and broken down.
- Pour mixture into a slow cooker.
- Lay trimmed beef on top of this mixture, cutting beef into two pieces if necessary to fit well.
- Add stock and bay leaves.
- Gently move beef around to combine everything.
- Cook on HIGH for 4 hours.
- Once finished, turn your slow cooker to the WARM setting and continue to cook for an additional 6 hours.
- With two sets of tongs, pull the meat apart, shredding should be easy!
- For the salsa, combine tomato, onion, avocado, and the next 4 ingredients (through pepper).
- For serving, heat corn tortillas over a warmed skillet or in the microwave.
- Portion out two tortillas, layering about 2 ounces of beef (1/4 cup) on each tortilla.
- Top each with about 2 tablespoons salsa mixture.
Notes
Adapted from: The Kitchn
Nutrition
- Serving Size: 2 tacos (4 ounces beef, 1/4 cup salsa, each)
- Calories: 235
- Fat: 7.9
- Carbohydrates: 26
- Fiber: 4
- Protein: 18