BEEF TINGA TACOS
Author: Tag Sale Tastes
Ingredients
  • 2 pounds brisket, trimmed of fat
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground coriander
  • 14-ounce can beef broth
  • 15-ounce can tomato sauce
  • 2 tablespoons adobo sauce from canned chipotle peppers in adobo sauce
  • 1 teaspoon honey
  • Flour or corn tortillas
  • Minced onion
  • Chopped fresh cilantro
Instructions
  1. Cut brisket into 3 pieces and place in slow cooker. Add onions and garlic. In a medium bowl, mix together cumin, oregano, coriander, broth, tomato sauce, adobo sauce, and honey, and pour over brisket. Cook on high until meat is tender and shreds easily with a fork, 7-8 hours. When cool enough to handle, shred meat using two forks. Transfer shredded meat and cooking liquid to a large stockpot, and bring to a boil over high heat. Cook until liquid is reduced and meat is still moist but not soupy, approximately 5 minutes, stirring frequently.
  2. To serve, spoon filling into flour or corn tortillas, and top with minced onion and chopped fresh cilantro.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2015/05/04/beef-tinga-tacos/