It’s the weekend and you’re having people over. Why not impress your friends by making them some tacos de barbacoa? Barbacoa is a popular Mexican dish that everyone loves and the best part is that you can make tacos, burritos, and even eat it the next day as leftovers. Even though you might not have any after you try this slow-cooker recipe (enough for 30 tacos), which you can do the night before and the meat can cook while you sleep.
Recipe from The Kitchn
Slow Cooker Barbacoa Beef
4 chipotle peppers (from a can), minced, plus all the adobo sauce it sits in
1 medium bunch cilantro, chopped
1 medium red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
1 teaspoon ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup apple 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 into 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. Place the shredded beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it; you may not need to use all of the cooking liquid. Serve with fresh tortillas, onion, cilantro, and salsa.
260 calories per serving.