Prep Time: 15 minutes

Cook Time: 6-8 hours (slow cooker)

Serves: 4-6

Ingredients

• 2 lbs eye of round beef (or brisket)
• 1 tablespoon bacon grease (or olive oil)
• 1 large yellow onion, cut into quarters
• 8 cloves garlic, minced
• 1/4 cup red wine vinegar
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 cup Herdez Salsa Verde (or your favorite salsa verde)
• 1 tablespoon dried cilantro (or 2 tablespoons fresh cilantro, chopped)
• Salt and black pepper to taste
• 1 cup shredded Monterrey Jack cheese (about 4 ounces)
• Flour tortillas, for serving
• Optional toppings: chopped cilantro, diced onions, lime wedges, sour cream, guacamole

Instructions

1. Prepare the Slow Cooker: In your slow cooker, combine the chicken broth, salsa verde, cumin, and dried cilantro. Stir well to ensure all ingredients are mixed evenly. Set the slow cooker to high.
2. Prepare the Beef: Cut the eye of round beef (or brisket) into 1 1/2 inch slices. This will help the beef cook more evenly and shred easily later.
3. Season the Beef: Generously sprinkle the beef slices with salt and black pepper on both sides. Seasoning the beef properly is crucial for developing a flavorful final product.
4. Sear the Beef: In a large cast iron pan or skillet, heat the bacon grease (or olive oil) over medium heat. Once the grease is hot, brown the brisket slices on both sides, about 5 minutes per side. Searing the beef adds depth of flavor and helps to seal in the juices.
5. Add Beef to Slow Cooker: Remove the seared brisket from the pan and place it into the slow cooker, nestled in the salsa verde mixture.
6. Sauté the Onions: In the same pan you used to sear the beef, add the quartered onions. Cook until they begin to soften and brown, stirring occasionally. This will take about 5-7 minutes.
7. Add the Garlic: Add the minced garlic cloves to the pan with the onions and cook for another 2 minutes, until fragrant. Be careful not to burn the garlic.
8. Deglaze the Pan: Turn off the heat under the pan. Carefully add the red wine vinegar to the pan, scraping along the bottom to loosen any browned bits (this is called deglazing). These browned bits are full of flavor and will enhance the overall taste of the brisket.
9. Add Onions and Drippings to Slow Cooker: Pour the cooked onions, garlic, and red wine vinegar mixture into the slow cooker, over the brisket. Stir gently to combine.
10. Slow Cook the Brisket: Cover the slow cooker with the lid and cook on high for 6-8 hours, or until the brisket is fall-apart tender. The cooking time may vary depending on your slow cooker, so check for tenderness after 6 hours.
11. Shred the Brisket: Once the brisket is cooked through, remove it from the slow cooker and shred it using two forks.
12. Assemble the Tacos: To assemble the tacos, place a small amount of shredded Monterrey Jack cheese on one side of each flour tortilla. Slide the tortillas under the broiler for about 30 seconds, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
13. Fill and Top: Fill the melted cheese tortillas with the shredded brisket. Top with some of the juice from the slow cooker, more salsa verde, and any other toppings of your choice, such as chopped cilantro, diced onions, lime wedges, sour cream, or guacamole.
14. Serve and Enjoy!: Serve the brisket tacos immediately and enjoy!