Barbacoa Brisket *

1 Tbsp chopped fresh oregano
1 Tbsp dark brown sugar
2 Tbsp olive oil
1 Tbsp minced chipotle chiles in adobo sauce
1 Tbsp adobo sauce
1 tsp ground cumin
3/4 tsp salt
1/2 tsp freshly ground black pepper
3 garlic cloves, minced
1 pound trimmed beef brisket
2 tomatoes, chopped
1/2 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
corn tortillas

Combine oregano, sugar, oil, chiles, adobo sauce, cumin, salt, pepper and garlic.  Rub mixture into brisket.  Arrange tomatoes, onion, bell pepper and jalapeno in the bottom of a large slow cooker.  Place brisket on top of the vegetables and drizzle any remaining spice mixture over brisket and vegetables.  Cover and cook on low for 8 hours.  Remove the brisket from the slow cooker and shred meat.  Return brisket to slow cooker and toss with vegetables.  Serve with corn tortillas.

Serves 4