2 lbs beef brisket, trimmed and cut into 2-3 inch pieces
2 chipotles in adobo sauce, chopped plus 3 tsp adobo sauce
1 (4-oz.) can diced green chilies
⅓ cup beef broth
1 Tbsp apple cider vinegar
2-3 garlic cloves, minced
1 tsp oregano
1 Tbsp cumin
2 tsp chili powder
2 bay leaves
Salt and pepper to taste
½ lime's juice
1 (16-oz.) can refried beans, heated
Pickled red onions
¼ cup grated cotija cheese, or cheese of choice
1 avocado, thinly sliced
Add all of the barbacoa ingredients to your Crockpot™ slow cooker besides the lime. Cover and cook on high 5-6 hours or low for 8-9 hours.
Remove bay leaves and shred beef with a fork, add back in the slow cooker. Add lime juice and mix everything.
Spread refried beans on each tostado then top with a little crunchy slaw. Using a slotted spoon add desired amount of barbacoa to each tostado. Next add pickled red onions, cotija, cilantro, and avocado slices.