Barbacoa generally refers to the Mexican method of slow cooking meat for a long time. Serve on soft flour or corn tortillas with sour cream, fresh cilantro and an extra helping of sauce.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
Ingredients
Method
Place brisket in slow cooker. Add red pepper and onion. Stir together tomatoes, jalapeño peppers, tomato paste, honey, garlic, oregano, coriander, cumin and salt; pour into slow cooker.Cover and cook on low until brisket is fork-tender, about 8 hours.
Transfer brisket to cutting board; tent with foil. Skim off fat in slow cooker.
Whisk flour with 1/4 cup water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 20 minutes.
Thinly slice brisket across the grain; serve with sauce.
Nutritional facts Per each of 8 servings: about
- Sodium 377 mg
- Protein 48 g
- Calories 336.0
- Total fat 10 g
- Potassium 1024 mg
- Cholesterol 96 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
%RDI
- Iron 42.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 72.0
