2 medium onions, thinly sliced 2 celery ribs, thinly sliced 2 garlic cloves, pressed 1 (2- to 3-lb.

) beef brisket 2 teaspoons salt 1 1/2 teaspoons ground chipotle po der 1 cup coarsely chopped fresh cilantro !lour tortillas "oppings# shredded $e%ican cheese blend, sour cream, salsa, chopped fresh cilantro &ime edges 'reparation 1. 'lace first 3 ingredients in a (-)t. slo cooker. 2. "rim fat from brisket* cut brisket into 3-inch pieces. +ub brisket pieces evenly ith 2 tsp. salt and 1 1/2 tsp. chipotle po der, and place on top of vegetables in slo cooker. "op ith 1 cup cilantro. 3. ,over and cook on -./- ( to 0 hours or until brisket pieces shred easily ith a fork. 1. +emove brisket from slo cooker, and cool slightly. 2sing 2 forks, shred meat into bite-si3e pieces. 4erve in flour tortillas ith desired toppings and lime edges. 5ote# 4elect a brisket that is uniform in thickness to make shredding the meat easier.