Slow Cooker Brisket Tostadas with Chili Lime Vinaigrette

by | May 9, 2019

Slow Cooker Beef Brisket

  • 2 medium onions, thinly slicked
  • 2 celery stalks, thinly slicked
  • 2 cloves garlic, pressed
  • 2-3# beef brisket
  • 2 tsp sea salt
  • 11 ½ tsp ground chipotle powder
  • 1 large handful of fresh cilantro

Place onions, celery, and garlic in a 6-qt slow cooker. Cut brisket into 3-inch pieces. Rub brisket evenly with sea salt and chipotle powder and place on top of the veggies in slow cooker. Top with cilantro whole with stems- don’t chop). Cover and cook on high for 6-8 hours until meat shreds easily with a fork. Store the excess in the freezer for another meal.

Tossed Salad with Chili Lime Vinaigrette

  • 2 TB lime juice
  • Sea salt
  • Pepper
  • ½ tsp chili powder
  • 2 TB olive oil
  • Chopped cilantro (optional)


  • Refried beans (warmed)
  • Slow cooker beef brisket (see recipe)
  • Tossed salad with chili lime vinaigrette (see recipe)

Spread a thick layer of refried beans on a tostada or gra


in-free tortilla, add a layer of meat, top with tossed salad and whatever other taco fixings sound good!