Pile this recipe’s fork-tender meat onto slider buns.
Then add some slaw and pickled jalapenos for a kick of heat.
The recipe for these tasty Mexican sliders originated with a style of cooking meat called Barbacoa.
Caitlin Bensel
Even better, add it to oursingle-serve nacho cups.
This recipe was developed by Marianne Williams.
adobo sauce (from 1 can)
1 12teaspoonsground cumin
1teaspoondried oregano
2 14teaspoonskosher salt, divided
1312-lb.
Add beef and turn to coat.
Cover and cook on low until beef is very tender and pulls apart easily, 7 to 8 hours.
Transfer beef to a large bowl; coarsely shred with 2 forks.
Toss beef with 112 cups cooking liquid and 34 teaspoon salt.
Divide beef among buns; top with slaw and pickled jalapeno slices, if using.
2,000 calories a day is used for general nutrition advice.
