Author: Tag Sale Tastes
- 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
- 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.
- 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/
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