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© Meredith Corporation. All rights reserved. Used with permission.
Combine ground ancho, salt, oregano, cumin and black pepper in a small bowl. Sprinkle mixture evenly over all sides of brisket; rub in with your fingers. Combine tomatoes, jalapeño and garlic in a 3-1/2- to 4-quart slow cooker. Top with the brisket, cutting to fit if needed.
Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours or until meat is tender. Remove meat from cooker. Using two forks, shred the meat and return to the cooker; add lime juice. Cook on High for 15 to 30 minutes more or until heated through.
Serve with tortillas, crema and cilantro. If desired, serve with salsa.