Shredded Beef Tacos (Slow Cooker)

• 2 pounds Beef Brisket in one piece
• 1 TBS mild chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp coriander leaf
• 1/2 tsp smoked paprika
• 240ml beef stock (1 cup)
• 2 TBS tomato puree (tomato paste)
• 1 tsp Chipotle in adobe paste
• 1 juice of one lime
• 1 small white onion, peeled and diced
• 5 cloves garlic, peeled and  minced
• salt and black pepper to taste

• warmed small soft tortillas
• your favourite taco toppings (cheese, guacamole, sour cream, salsa, sliced black olives, lettuce, spring onions, etc.

1. Place the chopped onion in the bottom of the slow cooker along with the garlic cloves.  Place the meat on top of these.   Whisk together the stock, tomato puree, all of the herbs and seasonings and lime juice.  Pour over and around the meat.  Cover tightly and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.  When the meat is falling apart, remove from the slow cooker and shred with two forks.  Ladle some of the hot juices over top and serve warm, with warmed tortillas and your favourite taco toppings.  Cover and refrigerate any leftovers.

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