My learning's from this cooking adventure:
1) What a bunch of cilantro is (thank you Produce Converter!) They also have a cool app. You never know when you might be out on the town and the question comes up "how many tablespoons are in a parsnip?" Now you won't be caught off guard.
2) Garbage disposals like lemons but apparently aren't fond of limes
3) Don't make this one before a big date because I'm going to smell like cilantro and garlic for days
4 canned chipotle peppers in adobo sauce
1 bunch cilantro, chopped
1 red onion, peeled and sliced
1 head garlic, minced
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 dry bay leaves
5 pound beef brisket
6 cups beef stock
Place the first 8 ingredients in a food processor if you have one. If not, stir together in crock pot.
Place the brisket on top and pour beef stock over top of meat.
Place bay leaves on top.
Cook on HIGH for 4 hours. Then change setting to WARM and let sit for 6 to 8 hours. (Mine is awesome and actually changes the setting for you. It's a Wolfgang Puck brand from JCPenney)
Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat. Place shredded beef in large bowl and spoon liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.
Serve with fresh tortillas, Mexican cheese and any other desired toppings.
Servings:15 (will make about 30 tacos) - note: by the time we got all the fat off of our 5 lb brisket, there was only about 2lbs of meat left. We got about 15 tacos out of this.
Calories (without toppings and tortillas): 371
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