Categories: Slow Cooker
Ingredients
- 2 lbs. beef brisket, trimmed
- 2 tsp ancho chile powder
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp dried oregano
- 1 cup water
- 2 tbsp. tomato paste
- 8 small jalapenos
- 2 cups thinly sliced romaine lettuce
- 16 corn tortillas, warmed
- 1/2 cup crumbled cotija or feta
- Serve with Avocado Salsa (see recipe)
Directions
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Place brisket in a slow cooker and sprinkle with chile powder, cumin, salt and oregano. Whisk water and tomato paste in a small bowl and add to the slow cooker. Cover and cook on LOW for 8 hours.
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Heat a medium skillet over medium-high heat. Add jalapenos and cover. Cook, shaking the pan occasionally and turning the jalapenos with tongs as needed, until charred and blistered on all sides, 10-12 minutes. Remove from heat and let stand, covered, for 10 minutes to soften.
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Transfer the brisket to a clean cutting board. Shred it, then finely chop. Slice the jalapenos.
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Serve the brisket and lettuce in tortillas, topped with the jalapenos and cheese.