serves 8

3 1/2 pounds beef brisket

4 cloves of garlic

1 bottle of beer

1-2 cups beef broth

4 tbsp liquid smoke

1 tbsp salt

1 tbsp fresh black pepper

1 tsp smoked paprika

1 tsp cumin

1/2 tsp chipotle chili powder 

2 bay leaves

2 large onions

pickled radishes

Make 4 small slits in the brisket, stuff with the garlic cloves. Place the brisket fat side up in the slow cooker. In a medium bowl mix together the beer, broth, liquid smoke and spices. Pour mixture over the brisket. Add the bay leaves and lay the onions over the brisket. Cook on low heat for 8-10 hours. Remove from liquid and shred.

To serve: Place some brisket on a warmed tortilla. Top with some crema, Sriracha, pomegranate, pickled radishes and a squeeze of lime.

want to mix it up a bit? Try making these with-

-naan bread instead of a tortilla

-a little shredded cheese

-some chopped white onion

-cilantro