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Barbacoa




Source of Recipe


Adam Foster - Chilacas


List of Ingredients




1-8 lb Brisket
2 Yellow onions diced
10 Garlic cloves minced
Salt/Pepper to taste
2-11 oz Jars of chipolte in adobo
Water

Recipe



1. Put brisket in a large roasting pan, fat side up, and top with garlic, onions, and salt and pepper.
2. Put enough water in a pan to cover meat ¾ the way up.
3. Cover tightly with plastic wrap and then foil wrap. Put in oven at 300 degrees for 12 hours.
4. Remove brisket and pull off fat that is still on top of brisket and discard. Reserve the stock.
5. Cut brisket in 1 ½ inch pieces and shred by hand. Strain all the stock left in pan.
6. Add chipolte to stock and puree. Add stock to shredded brisket.