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1
Prep Chiles:
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2
Soak the Ancho and Guajillo chiles in warm water for 30 minutes or until they become soft. Next, remove stem and seeds. Add the beef broth and the chiles in a blender and puree.
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3
Prep Brisket:
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4
Season the brisket generously with salt and pepper on both sides. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 6 to 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
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5
Prep Sauce:
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6
Add garlic, onion, chili powder, and cumin to drippings in the skillet and stir until fragrant - about one minute. Add 1/4 cup of vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in broth / chile puree. Next, pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker (tomato juices optional, I leave them out to get less tomato taste and more chile flavor). Pour the other 1/4 cup of apple cider vinegar and molasses over the mixture.
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7
Cook:
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8
Cover the slow cooker, set it to LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.
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9
Serve:
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10
Pull meat apart and serve in tacos, sandwiches, or as the main dish. Pour some of the sauces / juices over the meat for added flavor.
