Brisket Tacos

I'm on a bit of a Mexican food kick lately. Here's a good recipe for Brisket Tacos. I slow cooked the brisket in the oven, but you could cook this in a crock-pot on low if preferred. Baste frequently and you will have a very tender cut of meat that's very easy to shred. Serve with Elotes or roasted corn with lime and chili seasoning (recipe to follow), homemade salsa and you have yourself a tasty, authentic, Mexican meal.

1 (3-pound) brisket

4 garlic cloves,thinly sliced

1/2 bottle dry wine

1 - 4 cups water

salt and freshly ground black pepper to taste

1 - 1/2 tsp powdered garlic

1 - 2 tsp cumin (to your taste)

1/2 tsp oregano

2 tbsp chili powder

2 large onions, sliced

Tortillas

Salsa

Preheat the oven to 350 degrees F.

Make narrow incisions in the brisket and insert garlic clove slices. Lay the brisket, fat side up, in a large roasting pan. Make sure the pan is large enough to hold all of the liquids. Pour the wine and 1 cup of water into the pan over the brisket. Season with salt, pepper, spices and evenly distribute the onions. Cover the pan with foil and put in oven for 4 1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio). Add water and a little wine as needed to keep everything good and moist while cooking . Remove the pan from the oven, let rest about 10 minutes or so and transfer brisket to a cutting board. Slice the brisket and serve in flour or corn tortillas with your favorite salsa. Serve with a plate of your favorite garnishes, such as diced tomato, lettuce, onion, jalapenos, cilantro, limes, avocados and cheese.