Before we go any further, I have to let you know that this recipe is a bit of a labor of love BUT it is absolutely, 100%, without a doubt worth it. If you have ever had smoky, spicy beef adobado or beef barbacoa, this recipe will help you make it at home and it will taste better than what you have had in restaurants. We seriously love it and I often make it when we have friends over and it's always a hit. If you want an unexpected, delicious party dish, this would be a perfect choice as well.
Now that I am done gushing about how much I love this recipe, let's talk about what makes it so so good. The secret is in the dried chilies. They add heat, smoke, and a depth of flavor that is almost impossible to achieve with fresh peppers or canned sauces. Then paired with onion, garlic, canned chipotles, and some spices - you make a killer sauce that the brisket will cook in for hours. I usually triple or quadruple the sauce and the freeze it for future meals. That way I don't have to make the sauce every time we are craving this meal.
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- 3 lbs. lean beef brisket
- 1 U dried guajillo chili pepper, seeds and stem removed
- 2 U dried ancho chili peppers, seeds and stem removed
- 6 cups low sodium chicken broth, divided
- 1 tbsp. vegetable oil
- 1 U onion, diced
- 6 U garlic cloves, diced
- 4 U chipotle peppers in adobo
- 2 tsp. cumin
- 2 tsp. oregano
- 1/2 tsp. cloves
- 1/4 cup apple cider vinegar
- 2 tsp. soy sauce (GF if needed or coconut aminos)
- 2 U bay leaves
In a skillet, toast the dried chili peppers over medium high heat until pliable and beginning to brown, about 3-4 minutes. Once toasted, add to a microwave safe container with 2 cups chicken broth. Cover with plastic wrap and microwave for 5 minutes until broth is simmering. You can also do this in a pot on the stove top. Let sit while you complete the other steps.
Heat the vegetable oil over medium high heat. Add the onions and garlic. Cook for 7-10 minutes until beginning to brown. Add the chipotles, cumin, oregano, and cloves. Cook for 30 seconds. Add the apple cider vinegar and soy sauce. Scrape up any browned bits from the bottom of the pan. Stir in remaining chicken broth.
Add this mixture along with the dried chili peppers and broth to a blender. Blend until smooth.
Add the brisket to the slow cooker. Season with salt and pepper. Pour in sauce. Cook on low for 8 hours. Remove the beef and shred with 2 forks.
Take the sauce from the slow cooker and add it to a sauce pan. Bring it to a boil and let it reduce by half. Add back to shredded beef and serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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