Instructions

• Remove the cooked brisket from the slow cooker and let it rest on a cutting board for 5 minutes.
• Chop the brisket into bite-sized pieces (or shred with forks) and transfer the meat to a bowl.
• Warm the 6 small flour tortillas until pliable: heat a dry skillet over medium for 20–30 seconds per side, or wrap the stack in a damp paper towel and microwave 20–30 seconds.
• Divide the chopped brisket evenly among the 6 warmed tortillas.
• Evenly distribute the 1/4 cup diced red onion, 1/4 cup chopped cilantro, sliced jalapeño, and 1/4 cup crumbled cotija cheese over the brisket on each tortilla.
• Serve immediately. (Optional: If there are cooking juices in the slow cooker, spoon a small amount over the meat before adding toppings.)