Slow Cooker Barbacoa Brisket

What is Barbacoa?  Mexican barbacoa is meat prepared in a way that allows it to be very tender when it's cooked and shred very easily. Barbacoa is the root word for Bar B Q! This recipe is adapted from www.myrecipes.com and the beef brisket is cooked all day in the slow cooker. After a day spent in the slow cooker, the brisket is extremely tender and easy to shred to enjoy in tortillas for tacos or burritos.

1 T. finely chopped fresh Mexican oregano

1 T. dark brown sugar

2 T. olive oil

1 T. minced chipotle peppers in adobo sauce

1 T. adobo sauce

1 t. ground cumin

3/4 t. kosher salt

1/2 t. freshly ground black pepper

3 garlic cloves, grated

1 pound trimmed beef brisket

1 (14 oz.) can fire roasted diced tomatoes

1 yellow onion, peeled and chopped

1 red bell pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

Combine the first 9 ingredients (through the garlic) in a medium bowl, stirring well to combine. Rub mixture into the brisket.

Spray the inside of a 6 quart slow cooker with non-stick spray and arrange tomatoes, onions, bell pepper, and jalapeno in the bottom of the slower cooker.

Place the brisket on top of the vegetables, and drizzle any remaining spice mixture over brisket and vegetables.

Cover and cook on LOW for 8 - 10 hours. This is the result after 10 hours.

 

Remove the brisket from the slow cooker and here are your delicious vegetables.

Place the brisket on a plate or shallow dish and shred meat with two forks.
 

Return brisket to cooker and stir to combine with the vegetables. Let it remain in the slow cooker until ready to serve.

When ready to serve, place in a serving bowl.

Serve in soft flour or corn tortillas, crunchy taco shells or tostada shells. Top with green and/or red onions, cilantro leaves, jalapenos and lots of fresh lime wedges for an extra pop of flavor.