Ingredients:

  • 1 lb beef brisket flat cut
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp lime juice, freshly squeezed
  • 2 chipotle peppers in adobo, minced
  • 1 tbsp chipotle adobo sauce
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 8 small corn tortillas
  • 1/2 cup white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Pat the brisket dry with paper towels. Coat it thoroughly with the rub (brown sugar, smoked paprika, garlic powder, salt, and black pepper). Note: Drying the meat ensures a better sear.
  2. Heat a skillet over medium high heat with a splash of oil. Sear the meat for 3-5 minutes per side until a dark, mahogany colored crust forms. Note: Don't rush this; the crust is where the flavor is.
  3. Place the diced yellow onions and minced garlic at the bottom of the slow cooker. Set the seared brisket on top. Note: The onions act as a trivet to prevent the meat from scorching.
  4. Whisk together the beef broth, apple cider vinegar, lime juice, minced chipotle peppers, adobo sauce, and cumin. Pour this mixture over the meat. Note: Ensure the meat is partially submerged.
  5. Cover and cook on Low for 8 hours (or High for 5 hours) until the meat yields easily to a fork. Note: Low heat produces a more velvety texture.
  6. Remove the brisket to a cutting board. Let it rest for 10 minutes, then shred the meat using two forks. Note: Resting keeps the juices inside the fibers.
  7. Toss the shredded beef back into the slow cooker juices for 5 minutes to soak up the remaining sauce. Note: This prevents the meat from feeling dry.
  8. Warm the corn tortillas in a dry pan until they are pliable and slightly charred.
  9. Assemble tacos by filling them with shredded brisket. Top with diced white onion, fresh cilantro, and a squeeze of lime.