Slow Cooker Barbacoa Brisket

Chipotle chiles are usually packed in adobo sauce.  I've purchased a couple of different brands and both have included plenty of sauce. You'll find these cans with the Latin or Mexican foods. I've not looked for plain adobo sauce so not sure if that is available separately.  FYI, the chiles and sauce freeze well.  Use what you need for the recipe, then using an ice cube tray, put one chile in each section and top with adobo sauce to fill. After frozen, remove from the tray and put all in a ziploc bag and return to the freezer for use as needed.

adobo sauce is the creamy paste that the chipotle chilies are packed in. 

I'm trying this for the first time and I have a question about the Adobe sauce.  Is this something you can buy separately or do you use the juice in the can?  There wasn't much juice, just peppers but I couldn't find Adobe Sauce at the store.  Thanks. 

Fantastic!  My first time cooking brisket.  I didn't serve as a base for tacos but more like a stew, along side mashed potatoes.  The meat came out so tender.  The whole family loved it.  It wasn't too spicy for us but I did remove the seeds from the jalapeno.  Next time I'll do a 2 pound brisket for more left overs.  YUM

I have that recipe also and it is delicious. I'd still be willing to give this one a try since the prep is about one tenth as long.

Reviewing a recipe you haven't actually tried isn't helpful for anyone. I read reviews to find out about the experiences of others, not about the opinions of others who didn't bother to try the recipe.

This is so good and so easy to make!!  We top our tacos with sour cream, a little lime juice, and avocado to help with the heat from the chipotle peppers and jalapeño. I've made this recipe a couple times now and it's definitely a winner!

This is delicious..........but spicy. Really, really spicy. I didn't even add the jalapeno pepper because I didn't have one! Perhaps I did something wrong?!

This was absolutely delicious.  Some heat, and lots of flavor.  The prep work took more time than indicated in the recipe, but it was worth it.  I doubled the recipe because I couldn't find just one pound of brisket, but I'm loving the leftovers.  Served on corn tortillas with avocado, cilantro, and pickled jalapeno.