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Prep Time
15 Mins
Cook Time
8 Hours
Yield
Makes 6 servings

How to Make It

Step 1

Place first 3 ingredients in a 6-qt. slow cooker.

Step 2

Trim fat from brisket; cut brisket into 3-inch pieces. Rub brisket pieces evenly with 2 tsp. salt and 1 1/2 tsp. chipotle powder, and place on top of vegetables in slow cooker. Top with 1 cup cilantro.

Step 3

Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.

Step 4

Remove brisket from slow cooker, and cool slightly. Using 2 forks, shred meat into bite-size pieces. Serve in flour tortillas with desired toppings and lime wedges.

Chef's Notes

Select a brisket that is uniform in thickness to make shredding the meat easier.

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