Directions
- 1Cover the brisket in your favorite taco seasoning and rub it in.
- 2Add a sliced onion and two chopped garlic cloves to the slow cooker, spreading them in an even layer.
- 3Place the seasoned brisket on top of the onions in the slow cooker.
- 4Pour about half a cup of beef broth and one can of chipotle peppers in adobo sauce around the sides of the brisket.
- 5Put the lid on the slow cooker and set it to low for 6 to 8 hours.
- 6Check the brisket periodically, around 6 hours, until a meat probe slides in easily.
- 7Shred the brisket.
- 8Mix the shredded brisket around in the sauce.
- 9Grab a foil-lined baking sheet and spray it with avocado oil.
- 10Place taco-sized corn tortillas on the baking sheet, add some brisket meat and cheese.
- 11Throw the tortillas with meat and cheese in the oven at 425 degrees Fahrenheit for a couple of minutes to melt the cheese.
- 12Take them out and carefully fold your tacos over.
- 13Spray the folded tacos with avocado oil again and throw them back in the oven for about 10 minutes until crispy.
- 14While the tacos are in the oven, mix together two parts sour cream to one part salsa in a small bowl to make a dipping sauce.
- 15Take the crispy tacos out of the oven.
- 16Dip the crispy mini tacos in the homemade dipping sauce and enjoy.
Ingredients
- 1 brisket
- taco seasoning
- 1 sliced onion
- 2 chopped garlic cloves
- 0.5 cup beef broth
- 1 can chipotle peppers in adobo sauce
- avocado oil
- taco-sized corn tortillas
- cheese
- 2 parts sour cream
- 1 part salsa
Equipment
slow cookermeat probehand mixer (optional)forks (optional)foil-lined baking sheetsmall bowl
Tips
- Leave out the can of chipotle peppers if you are worried about the spice level.
- The longer the chipotle peppers cook, the spicier the brisket gets.
- The crispy mini taco method works with any meat (chicken, ground beef, carnitas).
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