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Brisket Tacos with Summer Salsa

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 20 mins
Total time 7 hrs, 30 mins
Yield

Makes 6 to 8 servings

Slow-cooker beef brisket and crunchy fruit salsa make these tacos a perfect blend of savory and sweet.

Ingredients

  • 2 uncooked bacon slices, cut into 1-inch pieces
  • 1 medium-size white onion, chopped (about 1 cup)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (3- to 3 1/2-lb.) beef brisket, trimmed
  • 1 cup reduced-sodium chicken broth
  • 3 canned chipotle peppers in adobo sauce
  • 3 tablespoons adobo sauce from can
  • 3 garlic cloves, peeled and smashed
  • 1 tablespoon ground cumin
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 2 tablespoons apple cider vinegar
  • 10-12 (8-inch) flour tortillas, warmed
  • Crunchy Summer Salsa

How to Make It

  1. Place bacon and onion in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket in slow cooker.

  2. Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.

  3. Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, 15 to 20 minutes or until reduced to 1/3 cup. Stir in vinegar.

  4. Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.