Ingredients

• 2 cups beef broth , or more as needed, divided
• 1 , 10-ounce
• 2 tablespoons tomato paste
• 4 cloves garlic , minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons chili powder
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 medium onion , halfed and sliced, divided
• 1 poblano pepper , seeds removed and sliced, divided
• 3 pounds beef brisket , flat cut; fat trimmed
• 1 tablespoon lime juice
• 24 , 6-inch

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together 2 cups beef broth, enchilada sauce, and tomato paste in a 6-quart slow cooker. Stir in garlic, thyme, bay leaf, chili powder, onion powder, garlic powder, cumin, and salt.
3. 3 Place half of the onions and peppers in the slow cooker and set brisket on top, fat side up. Sprinkle remaining onions and peppers over the top. If meat isn't submerged in the cooking liquid, add enough beef broth to just cover the meat.
4. 4 Cover and cook until meat is fully cooked and shreds easily, 8 to 10 hours on Low or 4 to 5 hours on High.
5. 5 Transfer brisket to a large rimmed baking sheet. Using a slotted spoon, remove onions and peppers from the cooking liquid and set aside in a bowl.
6. 6 Skim fat from the cooking liquid and reserve cooking liquid to moisten the meat.
7. 7 Cut brisket into 2 to 3-inch chunks, then use 2 forks to shred meat.
8. 8 Combine shredded meat, cooked onions and peppers, lime juice, and enough cooking liquid to moisten meat in a serving bowl.
9. 9 Serve meat in tortillas with desired toppings.

Nutrition per serving