tacos

preheat oven to 300 degrees F. in a small bowl, combine coffee, salt, jalapeno powder and chile powder and mix. rub all over brisket to coat well.heat a large dutch oven over medium high heat and add olive oil. sear meat on each side until nicely browned. add remaining ingredients plus 2 cups water and bring to a simmer. cover and transfer pot to oven and cook for 3 hours or until tender. remove meat from broth and set aside until cool enough to shred. strain liquid and return to pot. simmer over medium heat until slightly reduced. stir shredded meat into broth and keep warm.heat olive oil in a medium saute pan over medium high heat. add peppers, onion and garlic and saute 10 minutes or until softened. stir in heavy cream and oregano.for each taco, top a warm corn tortilla with about 1/4 cup meat, a few tablespoons of stewed peppers and onions, salsa, cheese and avocado. enjoy!