Instructions

• If your leftover brisket is not already diced or shredded, cut 1 pound into small bite-size pieces or shred it; set aside.
• Open the 17-ounce can of chipotle chiles in adobo. Use a spoon to remove and set the chiles aside for another use. Pour the can’s remaining adobo sauce into a small bowl and set it aside.
• Heat 1 teaspoon cooking oil in a large skillet over medium-high heat.
• Add 1 cup diced onion to the skillet and sauté until fragrant and translucent, about 3–5 minutes.
• Add the diced/shredded brisket, the reserved adobo sauce, and 1/3 cup beef broth to the skillet. Stir to combine and bring the mixture to a simmer.
• Cover the skillet, reduce heat to low, and simmer for 10 minutes.
• While the meat simmers, whisk 1 teaspoon low-sodium soy sauce and 1/2 teaspoon cornstarch in a small bowl until smooth.
• Uncover the skillet and stir in the soy–cornstarch mixture. Cook, stirring, until the sauce thickens and coats the brisket, about 1–2 minutes.
• Warm 6 corn tortillas on a dry skillet over medium heat or in the microwave until pliable.
• Divide the brisket among the warmed tortillas and top with chopped cilantro, pico de gallo, crema, avocado slices, coleslaw, lettuce, and jalapeños as desired. Serve immediately.