Crock Pot Garlic Beef Brisket Tacos

Name: Crock Pot Garlic Beef Brisket Tacos
Yield: 8 servings
Ingredients: Tacos; 1beef brisket (2 to 3 lb), trimmed of excess fat; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 pouch (8 oz) Old El Paso Mexican Cooking Sauce Chile and Roasted Garlic; 1 large red onion, cut in half, sliced; 16 Old El Paso flour tortillas for soft tacos & fajitas (6 inch); Toppings (if desired); 3 plum (Roma) tomatoes, seeded, diced; Fresh cilantro leaves; Lime wedges

Servings: 8

Ingredients

Tacos
1beef brisket (2 to 3 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon pepper
1 pouch (8 oz) Old El Paso Mexican Cooking Sauce Chile and Roasted Garlic
1 large red onion, cut in half, sliced
16 Old El Paso flour tortillas for soft tacos & fajitas (6 inch)
Toppings (if desired)
3 plum (Roma) tomatoes, seeded, diced
Fresh cilantro leaves
Lime wedges

Instructions

1
Spray 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with salt and pepper. In slow cooker, add beef, 1/2 cup of the cooking sauce and the onion. (Reserve remaining cooking sauce in 1-quart saucepan.) Cover; cook on Low heat setting 8 to 10 hours or until beef is very tender. Remove beef from slow cooker; shred with 2 forks. Reserve 1/2 cup beef liquid in slow cooker; discard remaining liquid. Heat reserved cooking sauce over medium-high heat to simmering. Add beef back to slow cooker, and drizzle heated sauce over beef. Spoon about 1/3 cup mixture onto each tortilla. Top each with tomatoes, cilantro leaves and lime wedge.

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