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

    Smoky Slow-Cooked Chipotle Barbacoa Brisket

  • 1 tablespoon finely chopped fresh oregano

  • 1 tablespoon dark brown sugar

  • 2 tablespoon olive oil

  • 1 tablespoon minced chipotle chilies in adobo sauce certified gluten-free if necessary

  • 1 tablespoon adobo sauce certified gluten-free if necessary

  • 1 teaspoon ground cumin

  • 0.75 teaspoon salt

  • 0.5 teaspoon black pepper

  • 3 cloves garlic grated

  • trimmed beef brisket

  • 2 medium tomatoes chopped (about 2 cups)

  • 0.5 medium onion chopped (about 1 cup)

  • 1 medium red bell pepper chopped (about 1 cup)

  • 1 medium jalapeño pepper seeded and chopped

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

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