Slow Cooker Barbacoa Beef: Recipe to Feed a Crowd

This one has a kick to it!

4 chipotle peppers (from a can) plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 Tbsp. kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock

1. Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse until combined first before adding).
2. Place the brisket on top of this mixture. 
3. Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put on the lid.
4. Cook High for 5 hours. Once finished, turn crock pot to Warm and let sit for 6-8 hours. (Tip: Cook on High before bedtime and turn to Warm overnight. Beef will cook fully and shred easily).
5. Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. 
6. Place shredded beef in large bowl and ladle cooking 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, onion, cilantro, avocado, sour cream, and salsa.

Note: This recipe makes roughly 30 tacos. 

*Freezes well in broth!

Contributor: Nora MacFarlane

Source: The Kitchn, a cooking blog by Faith Durand (Check it out -lots of good recipes!)