Brisket Tacos with Summer Salsa

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When I saw this recipe in Southern Living, I knew I needed to try it. It was definitely a hit in our house and we'll be making this again soon! Any recipe where I can use my crockpot is always higher up on my list!
Ingredients

2 uncooked bacon slices, cut into 1-inch pieces
1 medium-sized white onion, chopped
2 teaspoons of Kosher salt
1 teaspoon ground black pepper
1 beef brisket, trimmed (I used skirt steak and was really delish)
1 cup reduced-sodium chicken broth
3 canned chipotle peppers in adobo sauce
3 teaspoons of adobo sauce from can
3 garlic cloves, peeled and smashed
1 tablespoon ground cumin
1 tablespoon Worchester sauce
1 tablespoon honey
1 teaspoon dried oregano
2 tablespoons apple cide vinegar
10-12 flour tortillas warmed
Crunchy Summer Salsa (recipe at the end)

Directions

Place bacon & onion in a slow cooker. Mix salt and pepper together and sprinkle on all sides of brisket (or skirt steak) and place in slow cooker.
Process broth and next 7 ingredients in a blender for 30 seconds, or until smooth. Pour mixture over brisket. Cover and cook for 7 hours on LOW. Transfer brisket to a 9X13 inch baking dish and cover with aluminum foil to keep warm.
Pour remaining adobo sauce through a fine wire-mesh strainer into a saucepan and cook over medium-high heat, stirring occassionally for 15-20 minutes. Stir in vinegar.
Coarsely chop brisket, spoon over warm tortillas. Drizzle with sauce and top with salsa.

Crunchy Summer Salsa (which is delicious with chips, too!)

1 cup diced fresh peaches
1/2 cup diced cucumber
1 jalapeno pepper, seeded and diced
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt

Stir together all ingredients in a small bowl.

Enjoy!

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