Tacos-Beef 'Baja'

By timbrehse

Ingredients

• 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

Details

Servings 8
Adapted from ing.com

Preparation

Step 1

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.

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.