Ingredients

• Leftover beef brisket (about 1 lb.), cut in big cubes
• 1 clove garlic, minced
• 1/2 small onion, minced
• 1 large beefsteak tomato, diced, or 1 small can of tomato sauce, or salsa
• 1/2 piece of chipotle in adobo
• 2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 oregano
• Salt and pepper
• Corn or flour tortillas
• Hot sauce
• Shredded cheese
• Salsa

Directions

1. Heat a little oil in a pot over medium heat. When the oil is hot, add onion and cook until transparent, about five minutes. Add garlic and saute one minute. Add spices and cook about 30 seconds with the garlic and onion. Add tomato or tomato sauce, beef, and salt and pepper. Add a little water if you need to cover the beef. Bring to a low boil, cover with a lid, and turn the heat down to low, so that it simmers. Cook an hour or more until the meat can be shredded with a fork.

2. When the meat is done, you can uncover the pot and bring to a lively simmer to reduce the liquid if you would like it to be more on the dry side.

3. Serve on a tortilla with your desired toppings.

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