Slow Cooker Brisket Tacos

foolproofliving.com

Regan Geiger

TexMex

subheading: For The Seasoning (Meat Rub):

1 tablespoon paprika

1 tablespoon chili powder

2 teaspoons onion powder

1 teaspoon garlic powder

1 ½ teaspoons salt

3 lbs. beef brisket flat cut; trimmed of excess fat and “silver skin”

2 tablespoons of all-purpose flour

1 onion halved and sliced ½ inch thick

1 jalapeno or poblano pepper; seeds removed and roughly chopped

4 garlic cloves minced

3 cups beef broth

1 tablespoon tomato paste

3 sprigs fresh thyme or 1 teaspoon dried thyme

2 bay leaves

1 tablespoon red wine vinegar

subheading: For The Tacos:

12 6-inch corn tortillas

1 ½ cups guacamole

1 tomato cut into small pieces

1 jalapeno pepper seeded and sliced

1 cup Mexican cheese such as queso fresco or cotija cheese

1 cup pickled red onions

½ cup fresh cilantro leaves chopped

Lime wedges for serving

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