Tacos are definitely in my top five favorite foods. I order them at every Mexican food restaurant - no questions asked. And I do not discriminate - fish, chicken, beef, pork, veggie, egg - it's like asking to pick a favorite child. Tacos, I love you all the same. (insert new taco emoji and praise hands)
Brisket is one of my favorite types of meat, and I don't think to make it as often as I should. It probably has a lot to do with the fact that you have to plan at least a day ahead, and I typically find myself scrambling to decide what last minute meal to make after work. When cooking brisket, "low and slow" is your theme song. Brisket cooks best with long exposure to low, indirect heat. But if you have a crockpot and a busy day ahead of you, this recipe will quickly become your best friend. The prep time is about 5 minutes, then you leave the meat cooking in your crockpot (on low heat setting) for 6-8 hours. I use my lunch break at work to run home, prep the meat and start the cooking process, and by the time I come home from work, it's just about finished and ready for me to get the taco fixings set out. It's also a great Saturday or Sunday meal - let it cook all day while you're running errands (or being lazy on the couch, no judgement here). It's so simple and so delicious. And for an extra bonus, the leftovers make for a mean brisket and egg breakfast taco the next morning. You're welcome.
Tacos / Optional toppings:
Recipe adapted from How Sweet It Is