Spicy BEERbacoa Tacos

Ingredients

• 1 medium avocado pitted peeled sliced
• 1  brisket fresh trimmed of fat (not corned beef)
• 0.5 cup beer 
• 2  chipotles in adobo canned
• 14.5 oz canned tomatoes diced fire roasted organic undrained muir glen® canned
• 3 cloves garlic cut in half
• 3 cups onion sliced
• 0.3 teaspoon pepper 
• 1 cup queso fresco crumbled
• 0.5 teaspoon salt 
• 16  taco shells old el paso® stuff®
• 1 teaspoon vegetable oil 

Equipment

• frying pan
• blender
• slow cooker

Directions

1. Spray 5-quart slow cooker with cooking spray.
2. Heat 12-inch nonstick skillet over high heat. Season brisket with salt and pepper on both sides.
3. Add 2 teaspoons oil to skillet. Cook brisket in oil about 3 minutes on each side or until brown. Carefully transfer brisket to slow cooker, and add garlic.
4. Meanwhile, in blender, place chipotle salsa ingredients. Cover; blend on medium speed until smooth.
5. Pour half of salsa into slow cooker (about 1 cup). Cover and refrigerate remaining salsa. Cover slow cooker; cook on High heat setting 4 to 4 1/2 hours or until brisket is very tender.
6. Meanwhile, in same skillet, add 1 teaspoon oil; heat over high heat. Stir in onion slices. Reduce heat medium-low, and continue cooking and stirring until onions are caramelized, about 15 minutes.
7. Remove from skillet; cover and refrigerate until serving time.
8. Remove brisket from slow cooker, and shred with fork. Reheat caramelized onions. Spoon brisket into each taco shell, and top with caramelized onions. Spoon 1 tablespoon reserved salsa over each; top with queso fresco and avocado.