Slow Cooker Carne Picada Tacos (91 of 150)

It's a day off for me today. The 4th of July is tomorrow and I figured there was no reason to work today. So I took the day off. 

Since I wasn't working, I put this Carne Picada into the slow cooker this morning and let it go. 

This is quite honestly one of the easiest recipes ever. You just toss everything in the slow cooker. Though, admittedly, I didn't follow instructions for the jalapenos. I thought they'd be better cooking with the meat all day. 

And, as you can tell by the photo, I didn't eat this with tortillas. I chose to make rice instead. Either way, this is a great recipe for quick meals and good leftovers.

Slow Cooker Carne Picada Tacos

Eating Well

Serves 8

• 2 pounds beef brisket (flat end), trimmed
• 2 tsp ancho chili powder
• 2 tsp ground cumin
• 1 tsp salt
• ½ tsp dried oregano
• 1 c water
• 2 T tomato paste
• 8 small jalapeño peppers
• 16 corn tortillas, warmed
• 2 c thinly sliced romaine lettuce
• ½ c crumbled cotija (see Tip) or feta cheese

Place brisket in a 4- to 7-quart slow cooker and sprinkle with chile powder, cumin, 1 teaspoon salt and oregano. Whisk water and tomato paste in a small bowl and add to the slow cooker. Cover and cook on Low for 8 hours or High for 4 hours.

About 20 minutes before serving, heat a medium skillet over medium-high heat. Add whole jalapeños and cover. Cook, shaking the pan occasionally and turning the jalapeños with tongs as needed, until charred and blistered on all sides, 10 to 12 minutes. Remove from heat and let stand, covered, for 10 minutes to soften.

Meanwhile, prepare avocado salsa: Combine avocado, cilantro, tomatoes, sweet peppers, minced jalapeño, lime juice and salt in a medium bowl.

Transfer the brisket to a clean cutting board. Shred it, then finely chop. Slice the blistered jalapeños.

Serve the brisket in tortillas, with lettuce, the jalapeños, cheese and the salsa.