After making your barbacoa you can either serve the meat as tacos or use it to make your own burritos. If you go the taco route, you can garnish each taco with a little cilantro and fresh onion. The meat will have plenty of flavor from the braising so no other sauce is required other than the braising liquid.
Ingredients
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4 lbs beef brisket (or beef chuck roast will also work)
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2 Tbsp vegetable oil
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3 – 4 chipotle chilis in adobo
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1¼ cups beef stock
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4 teaspoons minced garlic
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1½ Tbsp ground cumin
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1 Tbsp dried oregano
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¾ tsp salt, then more to taste
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½ tsp ground black pepper
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¼ tsp ground cloves
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¼ cup fresh lime juice
Instructions
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Cut the beef into large cubes. In a large heavy bottomed pan or dutch over over medium high heat add the vegetable oil and sear the beef on each side. Transfer the meat to your slow cooker. Deglaze the pot with the beef stock to make sure you get all the nice browned seared flavor. Scrap the bottom of the pot with a wooden spatula to remove all of the flavor.
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In a food processor add adobo chilis, beef broth used to deglaze pan, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
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Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
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Serve the meat as tacos or turn the meat into burritos.
Recipe source: The Recipe Critic
Photo source: Muy Bueno Cookbook
