Barbacoa Tacos

• 2 tbsp vegetable oil
• 1 beef brisket (about 3 pounds)
• 1 can fire roasted tomatoes
• 4 chipotle chilis packed in adobo,
• 2 tbsp adobo sauce
• 6 clove garlic
• 4 limes, juiced (or equalivent lime juice)
• 1/2 cup cider vinegar
• 1 quart beef stock
• 1 packages tortillas
• 1 head romanie lettuce, shredded
• 1 medium red onions, diced

1. Preheat oven to 325AF.
2. In a dutch oven warm oil over high heat.
3. Sear the brisket on all sides.
4. Put garlic, chilies with sauce, tomatoes, vinegar, and lime juice in a blender.
5. Blend until mixture is completely smooth.
6. Add chili mixture to the dutch oven and then add enough stock to completely cover beef.
7. Bake in the oven for 2 hours or until brisket is extremely tender.
8. If needed, add more stock or water occasionally making sure beef is covered.
9. Pull the dish from the oven and remove meat.
10. Reserve about a quarter of the juices.
11. Shred the beef using forks.
12. Add beef back to juices and toss to coat.
13. Serve on tortilla and top with onions and lettuce.

vegetable oil, beef brisket, fire roasted tomatoes, sauce, clove garlic, lime juice, cider vinegar, beef, tortillas, romanie lettuce, red onions

Taken from cookpad.com/us/recipes/348007-barbacoa-tacos (may not work)