Ingredients:

  • 2 lbs beef brisket, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 corn tortillas
  • 1 cup diced onion
  • 1 cup diced tomatoes
  • 1 cup shredded lettuce
  • 1 cup grated cheese (cheddar or your choice)
  • ½ cup BBQ sauce

Instructions:

  1. Rub olive oil over the brisket.
  2. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cumin, salt, and pepper. Coat the brisket evenly with the spice mixture.
  3. Place the brisket in the slow cooker (or oven) and cook on low for 4-5 hours until fork-tender, internal temperature reaches 195°F (90°C).
  4. Remove the brisket and let it rest for 15 minutes before slicing.
  5. While the brisket rests, chop the onion, tomatoes, and lettuce.
  6. In a frying pan, lightly toast the corn tortillas until warm and pliable.
  7. Slice the brisket thinly, then layer it onto the tortillas. Top with diced onions, tomatoes, lettuce, cheese, and a drizzle of BBQ sauce.