FoodWage
Smoky Slow-Cooked Chipotle Barbacoa Brisket
Slow-cooking tougher cuts like beef brisket gives you meat so tender, it melts in your mouth. Top whole-wheat tortillas with Cooking Light’s slow-cooked barbacoa brisket, then add onions, cilantro, jalapeños and lime juice for an irresistible dinner tonight!
Ingredients for servings
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1 tablespoon finely chopped fresh oregano
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1 tablespoon dark brown sugar
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2 tablespoon olive oil
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1 tablespoon minced chipotle chilies in adobo sauce certified gluten-free if necessary
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1 tablespoon adobo sauce certified gluten-free if necessary
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1 teaspoon ground cumin
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0.75 teaspoon salt
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0.5 teaspoon black pepper
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3 cloves garlic grated
trimmed beef brisket
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2 medium tomatoes chopped (about 2 cups)
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0.5 medium onion chopped (about 1 cup)
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1 medium red bell pepper chopped (about 1 cup)
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1 medium jalapeño pepper seeded and chopped
Smoky Slow-Cooked Chipotle Barbacoa Brisket
Directions
Combine the first 9 ingredients (through garlic) in a medium bowl, stirring well to combine. Rub mixture onto brisket.
Arrange tomatoes, onion, bell pepper and jalapeño in the bottom of a 6-quart slow cooker. Place the brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables. Cover and cook on low for 8 hours.
Remove the brisket from the slow cooker, and shred meat with 2 forks. Return brisket to the cooker, and toss with the vegetable