Shredded Beef With Lime Tacos

The first time I made this I followed the directions to a tee. The next time I decided to cook it in the crock pot. I think it turns out better in the crock pot. I also swapped the avocado slices for Easy Guacamole.

Ingredients:
2 lbs. flat-cut beef brisket, trimmed
2 cloves garlic, smashed
2 bay leaves
1 large onion, sliced
Kosher salt, to taste
¼ lb jack cheese, cubed
¼ cup fresh lime juice
¼ cup finely chopped cilantro
1 tbsp. chopped canned chipotle chiles en adobo
4 scallions, chopped
3 medium tomatoes, cored, seeded, and finely chopped
Freshly ground black pepper, to taste
Warmed corn tortillas
Sweet paprika, to taste
Easy Guacamole

Step 1
Bring the beef, garlic, bay leaves, onions, salt, and 6 cups water to a boil in a 6-qt. dutch oven. Reduce heat to low, cover, and simmer until the brisket is tender, about 3 hours. Or you can cook this in a crock pot on low for 8 hours.

Step 2
Remove pot from heat and let brisket cool, uncovered. Transfer brisket to a cutting board; shred with your fingers. Roughly chop meat; transfer to a bowl.

Step 3
Mix in the cheese, lime juice, cilantro, chipotles, scallions, and tomatoes. Season with salt and pepper.

Serve wrapped in tortillas and topped with paprika and Easy Guacamole.