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
MethodPlace 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
- Iron 42.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 72.0