Tuesday nights are a favorite in our house, we have tacos and we have a Taco Tuesday theme song, which I'll spare you from. Straight up tacos can get boring so I like to mix it up with carnitas, shrimp and shredded beef. Here's a fave, enjoy!
Brisket Tacos with Pickled Onions
1 medium yellow onion, sliced thin
2 celery ribs, chopped thin
2 garlic cloves, pressed
2 - 3 lb. beef brisket
2 tsp. salt
1 1/2 tsp. chipotle chili powder
1 c. chopped cilantro
Place vegetables in crock pot. Cube the beef and rub with seasoning and place on top of the veggies. Top with cilantro and cook for six hours on low. Cook an additional hour on high if meat is not shredding easily.
For Pickled Onions:
1 c. thinly sliced red onion
1/3 c. white wine vinegar
1 tsp. salt
2 Tbs. honey
Place all ingredients into a bowl, cover and refrigerate for several hours.
Serve shredded beef in warm flour tortillas topped with pickled onions, queso fresco and fresh lime slices.