Description
The late April heat in the Lone Star State doesn’t mean you can’t pull out the slow cooker.
Ingredients
Units
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 tsp ground cloves
- 3/4 tsp salt
- 1/2 cup (120 ml) fresh lime juice (about 4 limes)
- 1/2 cup (120 ml) cider vinegar
- 2 1/2 lb (1.1 kg) flat cut brisket, trimmed
- 1 cup (240 ml) low-sodium beef broth
- 2 cups (480 ml) chopped plum tomato
- 1/3 c (80 ml) chopped yellow onion
- 1/4 cup (60 ml) cubed avocado
- 2 tbsp (30 ml) chopped cilantro
- 1 tbsp (15 ml) fresh lime juice
- 1/8 tsp salt
- 1/8 tsp 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 oz of beef (1/4 cup) on each tortilla.
- Top each with about 2 tbsp salsa mixture.
Notes
- Adapted from: The Kitchn
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (4 ounces beef, 1/4 cup salsa, each)
- Calories: 235
- Fat: 7.9
- Carbohydrates: 26
- Fiber: 4
- Protein: 18