Classic Beef Tip Tacos

A good taco can be as simple as smashed up avocado in a flour tortilla with a little salt, or something as complex as Al Pastor with onion strings, aioli and house-made blue corn tortillas. Either way, tacos give the public an easy dinner on the go, but who wants to rush when you have something like this in your hands? Take time to sit back and enjoy the view, aroma, flavor. These little beef tacos are my take on one of my favorites from the local taqueria. Saucy beef sits nice and cozy within a warm flour tortilla, topped off with shredded cheese, and the classic cilantro-onion combination.

2.5 lb beef brisket, trimmed

1-8 oz can tomato sauce

1 c beef stock

3/4 tsp cumin

2 tsp chili powder

1/2 tsp Mexican Oregano

3 garlic cloves, crushed

2 tbs cornstarch

4 tbs water

1/2 medium yellow onion, minced

1 c cilantro, chopped

2 c shredded cheese, colby-jack works great

12 flour tortillas, warmed

Dice the brisket into large chunks, keeping in mind that they will shrink during the cooking process. Add the brisket and the next 6 ingredients to a slow cooker and set for 8 hours. About 45 minutes before the beef is done, make a slurry with the cornstarch and water. Mix well scraping the bottom. Carefully whisk into the beef liquid. This will allow it to thicken. Leave the lid half off the pot to allow some of the steam to escape. Once the sauce has thickened and the beef is fork tender, start preparing your tacos. Take 1 heated flour tortilla, add roughly 1/2 c of the beef and gravy. Top with 1 1/2 tbs shredded cheese and a sprinkle of onions and cilantro. Repeat. That is one delicious meal!