Ingredients:

  • 3 lbs (1.4 kg) beef brisket, trimmed of excess fat
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • 1 tsp kosher salt
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tbsp adobo sauce (from the chipotle peppers can)
  • 1 medium onion, sliced
  • 3 garlic cloves, smashed
  • 1 cup (240 ml) beef broth
  • 2 medium tomatoes, diced
  • ½ small red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • A handful of fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste
  • 12 small corn tortillas (fresh or store-bought)
  • 1 ripe avocado, sliced
  • Fresh lime wedges (for serving)
  • Optional: crumbled queso fresco or shredded cheddar cheese

Instructions:

  1. Combine smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, black pepper, and salt in a small bowl.
  2. Rub the spice mixture all over the brisket evenly. Spread the minced chipotle pepper and adobo sauce on top for smoky heat.
  3. Place sliced onions and smashed garlic cloves at the bottom of the slow cooker or roasting pan. Lay the brisket on top and pour beef broth around it. Cook on low for 6 hours in a slow cooker or in a preheated oven at 300°F (150°C) with lid on. Brisket is ready when fork-tender and shreds easily.
  4. Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and set aside to marinate.
  5. Remove the brisket from the cooker, let it rest for 10 minutes, then shred using two forks. Stir some of the cooking juices back into the shredded meat for moisture and flavor.
  6. Heat a skillet or griddle over medium heat. Warm each tortilla for about 30 seconds per side until pliable and slightly charred.
  7. Place shredded brisket on tortillas. Top with pico de gallo and sliced avocado. Add cheese if using. Serve with lime wedges on the side.