Yields: 24 Servings | Serving Size: 218.85 grams
1 Each Trimmed Brisket (shredded and chopped into 2’- 3’ strands ) 2 1⁄2 Quart Barbacoa Mix
Cut tops off, de-seed the peppers
Soak the dried Chiles in gallon measuring cup filled with warm water. Fill a quart measuring cup and put on top of chiles to submerge the peppers. Soak chiles until soft, about 30 minutes. Transfer soaked peppers to a bowl or cambro; add the tomatoes, onion, garlic, pepper, salt and cumin. Process until smooth using the large stick blender, adding the water and brisket juice.
Transfer to pot, bring to a boil, then reduce to a simmer and cook until slightly thickened, about 30 minutes.
Add the shredded brisket meat to the barbacoa sauce and simmer covered 2 hours on low.
