Instructions

• Dice or shred the 1 pound cooked leftover beef brisket into small, bite-size pieces; set aside.
• Open the 17-ounce can of chipotle chiles in adobo. Drain the chiles in a small sieve set over a bowl so the adobo sauce collects in the bowl; set the whole chiles aside or reserve them for another use and keep the collected adobo sauce for the recipe.
• Heat a large skillet over medium-high heat, add 1 teaspoon cooking oil and swirl to coat.
• Add 1 cup diced onion to the skillet and sauté, stirring occasionally, until the onion is fragrant and translucent, about 3–5 minutes.
• Add the diced brisket, the reserved adobo sauce from the can, and 1/3 cup beef broth to the skillet. Increase heat until the mixture comes to a gentle boil.
• Cover the skillet, reduce heat to low, and simmer for 10 minutes.
• Meanwhile, in a small bowl whisk together 1 teaspoon low-sodium soy sauce and 1/2 teaspoon cornstarch until smooth.
• Uncover the skillet, stir the soy–cornstarch mixture into the brisket mixture, and cook, stirring, until the sauce thickens, about 1–2 minutes. Taste and adjust seasoning as needed.
• Warm the 6 corn tortillas on a clean skillet over medium heat until pliable and lightly toasted, about 20–30 seconds per side.
• Assemble the tacos by dividing the sauced brisket among the warmed tortillas and topping with chopped cilantro, pico de gallo, crema, avocado slices, coleslaw, lettuce, and jalapeños as desired.