Taco Meat, Chipotle, Canned

Ingredients

• 2.5 lbs. beef brisket
• 2 c. sliced onions
• 2 t. salt
• 2 t. dried Mexican oregano
• 8 garlic cloves, sliced
• 1/2 c. chopped fresh cilantro or 1 t. dried
• 2 chipotle peppers in adobo, finely chopped and 1 T. of sauce
• Beef stock, I estimate 1 c. per quart

Directions

1. Fill hot jars with meat chunks and onions to 1” headspace. Top off with hot stock maintaining 1” headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.
2. Pressure can pints for 75 minutes and quarts for 90 minutes, adjusting for altitude as follows:
3. This recipe CANNOT be safely water bath or steam canned.
4. Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
5. Enjoy!