Prep time: 10 mins
Cook time: 45 mins
16 each Mission® Small Flour Tortillas
2 tbsp Vegetable oil
2½ lb. Beef Brisket, trimmed of excess fat
To Taste Salt and Black Pepper
1½ cup Low-Sodium Beef Broth
3 tbsp Tabasco® Chipotle Sauce
2 cup Monterey Jack Cheese, shredded
1 cup Roma Tomatoes, diced
2 cup Shredded Iceberg Lettuce, packaged
Dice brisket into medium size chunks. Season lightly with salt and pepper.
Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker.
Add broth to the skillet and bring to a boil. Add to beef in crock pot.
Add the Chipotle sauce and set at medium. Allow to simmer for 2½ to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker.
Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ¼ cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.