Ingredients:
3-4 lb brisket
1 large onion, sliced
1 lb tomatillos , quartered
6 cloves garlic
4 jalapenos, chopped
1/4 cup minced Italian parsley

juice and zest of one lime
1-2 tablespoons ground ancho chile pepper
1-2 tablespoons hot Mexican-style chili powder
1-2 tablespoons ground chipolte chile pepper

1-2 tablespoons ground cayenne
1-2 tablespoons hot paprika
sea salt
freshly ground black pepper

Ingredients:
Liberally sprinkle both sides of the brisket with the spices. Place the brisket in the bottom of a 6 quart slow cooker. Top the brisket with the remaining ingredients.

Cook for 8-10 hrs on low or until the meat is easily pulled apart with a fork. Use a slotted spoon to remove the cooked vegetables from the top of the brisket. Place in a blender. Add the parsley and pulse until fairly smooth.  Remove the brisket from the slow cooker. Drain and discard the juices from the bottom of the slow cooker. Scrape off any remaining fat off the brisket (as desired) and shred.

Return to the slow cooker and drizzle with sauce.

My thoughts:

Honestly, I like using my slow cooker more in the summer than the winter. I know I am in the minority here because one there is the faintest hint of the chill in the air, I get inundated by requests for slow cooker recipes. Which is fine, but let me tell you, I was grateful I developed all those recipes for my cookbook over one summer. Baltimore is hot!

Anyway, I came up with this recipe late last week when I was trapped here during a snow storm (Baltimore is also ill-equipped to deal with snow) and couldn’t get to the store. I found a brisket I had frozen a while back and thought I’d turn it into…something. Actually, I was tempted to make corned beef again but we were hungry and trapped now! I didn’t have over a week to wait for a sandwich. We had tortilla and some other modest taco fixings so, I made brisket tacos instead. And I am glad we did. They were so good! Now brisket is sort of fatty and I didn’t want my meat to be super greasy so I did trim off some of the really, really thick chunks. Leave them on if you are more adventurous than I.

I love how the vegetables flavor the meat but can be lifted out to make a green sauce. And the meat is totally tender and non-greasy. My #1 slow cooker brisket triumph to date!