Slow Cooker Brisket Tostadas with Chili Lime Vinaigrette

Slow Cooker Beef Brisket

  • 2 medium onions, thinly slicked

  • 2 celery stalks, thinly slicked

  • 2 cloves garlic, pressed

  • 2-3# beef brisket

  • 2 tsp sea salt

  • 11 ½ tsp ground chipotle powder

  • 1 large handful of fresh cilantro

Place onions, celery, and garlic in a 6-qt slow cooker. Cut brisket into 3-inch pieces. Rub brisket evenly with sea salt and chipotle powder and place on top of the veggies in slow cooker. Top with cilantro whole with stems- don’t chop). Cover and cook on high for 6-8 hours until meat shreds easily with a fork. Store the excess in the freezer for another meal.

Tossed Salad with Chili Lime Vinaigrette

  • 2 TB lime juice

  • Sea salt

  • Pepper

  • ½ tsp chili powder

  • 2 TB olive oil

  • Chopped cilantro (optional)


  • Refried beans (warmed)

  • Slow cooker beef brisket (see recipe)

  • Tossed salad with chili lime vinaigrette (see recipe)

Spread a thick layer of refried beans on a tostada or gra

in-free tortilla, add a layer of meat, top with tossed salad and whatever other taco fixings sound good!

HealthWorks: A Family Wellness Center





  • Pinterest - Grey Circle
  • Facebook - Grey Circle
  • YouTube - Grey Circle
  • Instagram - Grey Circle
  • Yelp - Grey Circle





8-8:45; 10-11:45 AM, 3-5:45 PM

8-8:45; 10-11:45 AM, 3-5:45 PM

8-8:45 AM, 1-2:45 PM

8-8:45; 10-11:45 AM

(972) 612-1800

2317 Coit Rd. Ste B
Plano, TX 75075

©2017 by HealthWorks: A Family Wellness Center.