Recipe: Slow cooked spicy beef tortillas / wraps

Servings: 10

Ingredients Metrics:

1 1/2 chipotle peppers (from a can, minced, plus all the adobo sauce it sits in)
1/3 bunch cilantro (chopped)
1/3 red onion (medium, peeled and cut into large chunks)
1/3 head garlic (peeled and cloves smashed)
1/3 teaspoon ground cloves
1/3 tablespoon kosher salt
1 lime
39  milliliters cider vinegar
1 1/2 kilograms beef brisket
1/2 liter beef stock
2 bay leaves
corn tortillas
diced onions
cilantro (Minced)
salsa

 

Ingredients US:

1 1/2 chipotle peppers (from a can, minced, plus all the adobo sauce it sits in)
1/3 bunch cilantro (chopped)
1/3 red onion (medium, peeled and cut into large chunks)
1/3 head garlic (peeled and cloves smashed)
1/3 teaspoon ground cloves
1/3 tablespoon kosher salt
1 lime
1/6 cup cider vinegar
2 1/2 pounds beef brisket
2 cups beef stock
2 bay leaves
corn tortillas
diced onions
cilantro (Minced)
salsa

 

Directions:

Place the chipotle peppers and their sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in a 7-quart or larger slow cooker until combined (if you have a food processor, you can also pulse till combined before adding). Place the brisket on top of this mixture. (Cut the brisket into a few pieces if necessary to better fit in the slow cooker.) Add stock to cover the meat and place the bay leaves on top. Use tongs to turn the meat a few times in the sauce.

Put the lid on the slow cooker. Cook until the meat shreds easily with 2 forks, 8 to 10 hours on low.

Transfer the meat to a rimmed baking sheet. Use 2 forks to pull the meat apart. Discard the fat, if desired (although if you plan on frying it again before use, the small fat bits are extra tasty and should be kept!). Place the shredded beef in a large bowl and ladle the cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it; you might not need to use all of the cooking liquid. (The leftover liquid is very tasty and can be frozen in cube-sized portions for use in later dishes.)

 

To serve:
10-15 corn tortillas, warmed
Diced onions
Minced cilantro
Salsa

 

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