Make these delicious brisket tacos in the slow cooker. What makes them even better? Serving them with queso.

Slow Cooker Brisket Con Queso Tacos

Pat brisket dry with paper towels. Season with chipotle chili powder and cumin. 

Place brisket in a 6-quart slow cooker. Pour brisket and fajita sauce over brisket; turn to coat pieces. Cover and cook on HIGH for 5 to 6 hours or until meat is fork-tender (210 degrees). 

Transfer brisket to a cutting board; reserve cooking juices. Shred brisket into thin strips using 2 forks. Return meat to juices in slow cooker. Cover and keep warm. 

To serve, drizzle 2 tablespoons dipping cheese onto each flour tortilla. Place a hard taco shell in center of each tortilla; fold up tortilla to cover outside of taco shell. Spoon 1/4 cup brisket into each taco shell. Top with pico de gallo. Garnish with jalapeños and/or cilantro, if desired. 