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

1. 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.

2. 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.

3. Transfer the brisket to a clean cutting board. Shred it, then finely chop. Slice the jalapenos.

4. Serve the brisket and lettuce in tortillas, topped with the jalapenos and cheese.

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