2 to 3 lbs. beef brisket
16 oz. can tomato sauce
1 tbsp. chili powder
1 tsp. each cayenne pepper, cumin, and cilantro
1 diced onion
1 diced celery stalk
Garlic, salt, and pepper to taste

TACOS:

Taco shells
Grated Cheddar and Jack cheese
Diced tomatoes

Cut brisket into 4 to 5 pieces. Place in crock pot or frying pan. Pour in tomato sauce. Sprinkle top with spices. Top with diced onions and celery. Cover and simmer 1 1/2 to 2 hours. Remove meat; shred with fork or food processor. Spoon off grease from sauce. Serve meat with sauce.