Brisket Taco Boats

INGREDIENTS

Brisket

• 2 onions, halved, sliced thick
• 2 Tbsp chili powder
• 1 tsp cumin
• 2 tsp smoked paprika
• 1 Tbsp salt
• 2 tsp pepper
• 3 lbs brisket
• 2 Tbsp brown sugar
• 1/4 c ketchup
• 1/4 c water
• 1 Tbsp cider vinegar

Coleslaw

• 1 c mayonnaise
• 2 Tbsp lime juice
• 1 tsp cumin
• 1/2 tsp salt
• 1 bag coleslaw mix

Boats

• 1 package Taco Boats soft flour tortillas

PREPARATION

1. Spray medium or large slow cooker with cooking spray.
2. Layer onion slices in bottom.
3. In small bowl, stir chili powder, 1 tsp cumin, paprika, 1 Tbsp salt, and pepper until blended.
4. Rub into brisket; place in slow cooker. Sprinkle any remaining rub on top.
5. In small bowl, stir brown sugar, ketchup, water and cider vinegar until blended., pour over brisket.
6. Cover and cook on LOW 6-8 hours.
7. In medium mixing bowl, stir together mayonnaise, lime juice, 1 tsp cumin and 1/2 tsp salt.
8. Add coleslaw mix. Refrigerate until needed.
9. Transfer brisket to cutting board; let rest ten minutes.
10. Heat boats as directed on package.
11. Shred or slice brisket; divide among boats.
12. Top with coleslaw.

( bettycrocker.com )

-- JMag Guthrie - 2016-04-05