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.
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.
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.
Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.
We can't make this enough! We serve this with a selection of sliced avocados, crunchy summer salsa, shredded cheese, diced tomato, sour cream, limes, salsa and guacamole and everyone builds their own taco. It is always a hit! Really easy and very yummy! The brisket is very flavorful and could just as easily be served traditionally on a bun with baked beans, slaw and potato salad.
Easy to make, absolutely delicious and the slow cooker means you don't
have to heat up your kitchen in the summer! I like spicy food, so I
thought they were great as is, but they definitely had a pretty strong kick. The
sauce is AMAZING--basically a hot sauce--so If you want a mild version,
I'd probably do 1 chipotle pepper and 1 Tbsp adobe sauce and maybe 1-2
Tbsp tomato paste or ketchup.
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