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Get Started - 100% free to try - join in 30 secondsMakes enough meat to stuff 30 tacos
Use a muffin tin to freeze individual portions. Pour the sauce over the top to help the meat freeze in one solid chunk. When frozen solid, pop out the individual muffin cup portions and toss them in a freezer bag or container for more long-term storage.
Note: This recipe makes roughly 30 tacos, give or take. You can make two recipes back to back in your slow cooker for the initial 4 hour cooking time (or two slow cookers at the same time) and then add the meat to the same slow cooker to sit overnight since the meat will have reduced in size. This will allow 60 tacos of meat to be finished up at the same time.
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 tablespoon 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
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