2 bacon slices, uncooked, cut into 1 inch pieces
1 medium-size white onion, chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
1 3-3 1/2-lb beef brisket, trimmed
1 C reduced-sodium chicken broth
3 canned chipotle peppers in adobo sauce
3 Tbsp adobo sauce from chipotle can
3 garlic cloves, peeled and smashed
1 Tbsp ground cumin
1 Tbsp Worcestershire sauce
1 Tbsp honey
1 tsp dried oregano
2 Tbsp apple cider vinegar
10-12 8 inch flour tortillas, warmed
Place bacon and onion in a 6-8 quart crock pot.
Season brisket with salt and pepper. Place in crock pot.
Combine broth, chipotle peppers, adobo sauce, garlic, cumin, Worcestershire sauce, honey, and oregano, in a blender for 30 seconds, or until smooth.
Pour mixture over brisket.
Cook on low for 7 hours, or until brisket is fork-tender.
Pour sauce through a fine wire-mesh strainer into a medium saucepan. Keep brisket warm.
Cook sauce over medium-high heat, stirring occasionally, for 15 to 20 minutes, or until reduced to 1/3 C. Stir in vinegar.
Coarsely chop and dice brisket. Spoon over warm tortillas. Drizzle with sauce.
Optional: Use hard taco shells or wrap into burritos.