Shredded Brisket Tacos

1. 1
   prep · ~10 min

   Season the brisket.

   1.Pat the brisket completely dry with paper towels.

   2.Mix salt, pepper, cumin powder, smoked paprika, and oregano together.

   3.Rub the spice mixture all over the brisket, pressing it into the meat. Set aside while you prep the other ingredients.

   TIPLetting the seasoned brisket sit at room temperature for 20-30 minutes helps the rub penetrate.
2. 2
   fry · ~10 min

   Sear the brisket.

   1.Heat oil in a dutch oven over medium-high heat until shimmering.

   2.Place the brisket in the pot and sear undisturbed for 4-5 minutes until a dark brown crust forms.

   3.Flip and sear the other side for another 4-5 minutes. Transfer to a plate.

   TIPDon't crowd the pot. A deep, dark crust equals deep flavor in the finished taco meat.
3. 3
   saute · ~5 min

   Cook the onions and garlic.

   1.Reduce heat to medium. Add sliced onion to the same pot and cook until softened, about 4 minutes.

   2.Add minced garlic and chipotle chilies with adobo sauce. Stir constantly for 1 minute until fragrant.

   TIPScrape up the browned bits from the bottom of the pot with a wooden spoon — they carry immense flavor.
4. 4
   simmer · ~240 min

   Braise the brisket until fall-apart tender.

   1.Return the seared brisket and any accumulated juices to the pot.

   2.Add diced tomatoes, lime juice, water, and bay leaves. Bring the liquid to a gentle simmer.

   3.Cover with a tight-fitting lid, reduce heat to low, and cook for 3.5 to 4 hours. Check occasionally and add a splash more water if the pot looks dry.

   TIPThe brisket is done when you can easily shred it with two forks. If it still feels tough, let it go another 30 minutes.
5. 5
   prep · ~5 min

   Shred the beef.

   1.Transfer the cooked brisket to a large bowl or rimmed baking sheet.

   2.Use two forks to shred the meat into long, thin strands. Discard the bay leaves.

   3.Spoon the braising liquid from the pot over the shredded meat and toss to coat.

   TIPTaste the braising liquid before spooning it over the meat. If it tastes a little flat, simmer it uncovered on the stovetop for a few minutes to concentrate the flavor.
6. 6
   grill · ~5 min

   Warm the corn tortillas.

   1.Heat a dry skillet or griddle over medium-high heat.

   2.Warm each tortilla for 20-30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean kitchen towel.

   TIPCharring the tortillas over an open gas flame gives an unbeatable smoky edge. Use tongs and watch closely.
7. 7
   assemble · ~2 min

   Assemble the tacos.

   1.Place a generous portion of shredded brisket onto each warm tortilla.

   2.Top with diced raw onion, fresh cilantro, and a squeeze of lime juice.

   TIPWarm the tortillas just before assembling so they stay soft and flexible — cold tortillas crack.

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