Ingredients
SERVINGS: 16 - 20 Serving(s)
- 1/4 cup salt
- 1 tablespoon ground black pepper
- 8 bay leaves
- 5 pounds beef cheeks, cut to fit in large slow cooker
- 5 pounds beef brisket, cut to fit in large slow cooker
- Corn Tortillas (see recipe)
- Salsa Fresca (see recipe)
- 1 red onion, finely chopped for garnish
- cilantro, chopped for garnish
- lime wedges, for garnish
Instructions
1. In a large bowl, combine the salt, pepper, and bay leaves. Add the meat and toss to combine. Place in a large slow cooker. Cover and set on low. Cook for 12 hours or overnight, until the meat is falling apart.
2. Skim the grease and remove the fatty pieces and bone. Discard the bay leaves. Shred the meat and serve on a platter with the tortillas, salsa, and garnishes.
About this recipe
Excerpted from SLOW-COOKER BARBACOA TACOS PARTY PLATTER from Turnip Greens and Tortillas by Eddie Hernandez. Copyright © 2018 by Eddie Hernandez. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
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