This gringo tried his hand at making barbacoa, and we’re in the midst of trying to eat healthier in our family, so I gave this a go. In addition to the following ingredients, I put in some shishito peppers (mild) from the garden. Also, immediately before shredding the brisket, I trimmed some of the thicker portions of fat from the top of the brisket, just trying to be more naturally cholesterol-conscious (won’t take statins, ever). This turned out pretty good and will feed 8-10 folks 2-3 tacos each. The barbacoa was also great in omelettes the next day.
Barbacoa Ingredients
4lbs Beef Brisket
2 Tbsp Vegetable oil
4 chipotle chilis in adobo sauce
1 1/4 cups beef broth
4 tsp minced garlic
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
3/4 tsp salt - then more to taste
1/2 tsp ground black pepper
1/4 tsp round cloves
1/4 cup fresh lime juice (about 2 fresh limes)
Fresh goat cheese, crumbled or queso fresco
Avacado’s
Diced garden tomatoes
Low Carb Tortillas
Prep:
Cut beef into large cubes. In a large skillet over medium high heat, add vegetable oils and sear the beef on each side, then transfer to Slow Cooker;
In a food processor, add chipotle adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves and lime juice. Plus until blended, then pout on top of meat.
Cook on low 8-9 hours or high for 6 hours. Shred the meat and turn on warm.
For Taco’s, serve in tortillas w/fresh Avacado slices, tomatoes, and top w/crumbled goat cheese or queso fresco.
Wife and I prefer the one with lots of chilies. We used chuck roast from Costco. Like trimming fat and cutting into manageable chucks for browning.
Every Friday I use the crock pot. I’m going to try your Barbacoa; it sounds delicious.
I love your freepname too.
That sounds yummy. We also grow shishito peppers and love finding new ways to use them. So far, omlettes and topping a pizza are our favorites.