barbacoa beef brisket tacos

Have a confession. I don’t really get Pinterest. Well, actually I get it…it’s a virtual bulletin board but I don’t get most pinners. It seems like people just repost things others have already pinned so when opening Pinterest and seeing the same thing pop up 6-10 times on my main page I just sigh, close it and move on to something else. Now that more of my friends are on here and generating their own pins, it’s getting better but for now, like Twitter, I’m a Pinterest loser. However…I did see this recipe for Barbacoa Beef and just had to try it. So perhaps my foray into actually using things from this site will make me appreciate it more. Especially since my barbacoa beef brisket tacos were a huge hit! I added just a few things to the recipe which is embedded above in the link: 1 tbsp. sugar, ½ tsp. cumin, 2 extra chipotle peppers than called for and more salt to taste. Also, if you are not serving this right away, I would retain 2 cups of the cooking liquid to hold the beef in so it doesn’t get dried out. Served the tacos with chopped avocado, cilantro, tomatoes, yellow onions, sour cream, shredded cabbage, grated queso fresca and tomatillo salsa. Perfect! The recipe actually makes enough for 36 – 6″ tacos.  We, of course, didn’t eat 36 tacos…but think of all the possibilities for the left over beef: enchiladas, nachos and the one I’m going to make – a beef tortilla soup!  There…those are my tips/suggestions. Now dig out that crock pot and braise away! 

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