Brisket Tacos With Summer Salsa

• 2 uncooked bacon slices, cut into 1-inch pieces
• 1 medium-size white onion, chopped (about 1 cup)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 (3- to 3 1/2-lb.) beef brisket, trimmed
• 1 cup reduced-sodium chicken broth
• 3 canned chipotle peppers in adobo sauce
• 3 tablespoons adobo sauce from can
• 3 garlic cloves, peeled and smashed
• 1 tablespoon ground cumin
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 2 tablespoons apple cider vinegar
• 10-12 (8-inch) flour tortillas, warmed

1. Place bacon and onion in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket in slow cooker.
2. Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.
3. Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, 15 to 20 minutes or until reduced to 1/3 cup. Stir in vinegar.
4. Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.

bacon, white onion, kosher salt, freshly ground black pepper, beef brisket, chicken broth, peppers, adobo sauce from, garlic, ground cumin, worcestershire sauce, honey, oregano, apple cider vinegar, flour tortillas

Taken from www.myrecipes.com/recipe/brisket-tacos-summer-salsa (may not work)