3 lb beef brisket cut into two chunks
1/2-1/4 cup beef/chicken broth
2- 3 medium chipotle chile in adobe (including the sauce) I like it hot & did about 4. It has a KICK to it! Stick to 2 if you don’t like spicy!!
2 tbsp minced garlic
2 tbsp apple cider vinegar
2 tbsp lime juice
1 tbsp dried oregano
2 tsp cumin
2 tsp sea salt
1 tsp pepper
Season the beef with all the dry seasonings.
Add the broth, lime juice, ACV, and chile’s to slow cooker.
Place the beef fat side UP. (Do not trim any of the fat off..It creates more flavor and will all fall right off!)
Cook on low for 8 hours.
Remove beef from slow cooker..fat side up, grab a knife and gently glide all of the fat off.
Place back in the slow cooker (switching sides) for 1-2 more hours on low (it is ready after 8 hours but those extra two hours create even more flavor and leave it soooo tender!)
Shred, shred shred it up!
This recipe is 100% inspired by Chipotle’s barbacoa and turned out AMAZING (not to mention, it is SO EASY)! It tastes just like their recipe, if not better. It serves perfectly in a burrito bowl with brown rice, black beans, corn, salsa, guacamole, OR on top of a salad, OR for brisket and egg tacos! The options are endless..we will be eating this brisket/barbacoa for the next few days!! I hope you enjoy!