Ingredients

1

tablespoon salt

1

tablespoon chili powder

2

teaspoons ground cumin

1

beef brisket (2 1/2 lb)

4

slices thick-sliced bacon, cut into 1-inch pieces

2

medium onions, chopped (2 cups)

3

cloves garlic, finely chopped

1

can (14.5 oz) diced tomatoes, undrained

2

teaspoons dried oregano leaves

6

sprigs fresh parsley

4

sprigs fresh thyme

3

dried bay leaves

1

can (14 oz) low-sodium beef broth

1/4

lb ripe plum (Roma) tomatoes, chopped

1

tablespoon finely chopped red onion

1

tablespoon finely chopped poblano chiles

1

tablespoon lime juice

1

clove garlic, finely chopped

1/2

small jalapeño chile, seeded and finely chopped

Dash of sugar

Dash of salt

Dash of ground cumin

8

flour tortillas (8 inch), warmed

Preparation

Adjust oven rack to lowest position. Heat oven to 350°F.

In small bowl, mix 1 tablespoon salt, the chili powder and 2 teaspoons cumin. Rub mixture on beef; set aside.

In 4-quart ovenproof Dutch oven, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon but leave bacon drippings in pan. Increase heat to medium-high. Use long tongs to set one side of beef into hot drippings. Allow beef to brown well on one side, 3 to 5 minutes (do not move around too much or you will not get a well-browned crust). Repeat on all sides of beef. Place beef on plate; set aside.

Reduce heat to medium. Add 2 cups onions to Dutch oven and cook 2 minutes, stirring occasionally, until slightly soft. Add garlic, tomatoes, oregano, parsley, thyme, bay leaves, broth and bacon. Return beef to pan and heat liquid to boiling. Cover pan and place in oven. Cook 1 1/2 hours. Remove from oven and flip beef. Replace cover and bake 1 1/2 hours longer. Remove pan from oven and let stand, covered, with beef in broth.

In small bowl, mix all salsa ingredients; set aside.

Remove beef from pan to cutting board. Use 2 forks to shred beef. Return beef to pan until serving.

For each serving, use slotted spoon to place about 1/2 cup shredded beef on center of 1 tortilla, then top with about 2 tablespoons salsa. Roll tortilla around filling.