MAIN DISH: TACOS ON JICAMA SHELLS(click here to print)

Barbacoa Tacos on Jicama Shells

• 3 lbs brisket
• 4 cloves garlic
• 3 limes
• 3-4 chipotles in adobo plus sauce from can
• 1 tsp ground clove
• 1 bunch cilantro
• ½ tsp cinamon
• ½ red onion
• ¼ teaspoon cayenne pepper
• 1 tsp oregano
• ½ tbsp salt
• 2 tsp tomato paste
• ¼ cup apple cider vinegar
• 3 cup beef broth
• 3 bay leaves

Salsa (double or triple this if making for a crowd)

• 1 large tomato, diced
• ¼ cup red onion, diced
• ½ finely minced jalapeño
• 1 clove garlic, minced
• Juice of 1 limes
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Guacamole (double or triple this if making for a crowd)

• ½ diced red onion
• juice of 1 lime
• flesh of 2 ripe avocados
• 1 garlic clove minced
• ½ finely minced jalapeno (seeds removed)
• some salt and pepper (I prefer white) to taste

Instructions

Brisket

1. Combine all ingredients except beef, bay leaves, and beef broth in a food processor and process till combined and smooth. Add to slow cooker.
2. Top with beef brisket. Cut into chunks if more than 2 or 3 lbs.
3. Add enough beef broth so liquid is about half way up meat.
4. Add bay leaves.
5. Use tongs or fork to gently and slightly combine ingredients.
6. Cook on low for 8-10 hours or high 6-8 hours.
7. When beef shreds easily with fork, remove to large tray.
8. Pull away and discard any chunks of fat.
9. Use two forks to shred beef.
10. Add beef to a large bowl and ladle in liquid from slow cook until meat is holding liquid but not soupy.

Salsa

1. Combine everything in a bowl and salt and pepper to taste.

Guacamole

1. Combine everything in a bowl and mash together with a fork. Salt and pepper to taste!

NOTE: I use jicama as bread sometimes.   Cut into smaller circles for use as an appetizer.  Cut jicama into larger circles and use as a main dish.

For nutritional values, click here

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