2 cups chopped or crushed canned tomatoes (I prefer San Marzano tomatoes crushed by hand)
1 cup water
1 large white onion , halved and sliced into 1/4" strips
3 large cloves garlic, minced
1 jalapeno pepper, seeded and diced (recipe called for ancho chilies which I couldn't find)
1 zucchini, julienne sliced into 1/8" strips
2 cups lightly packed fresh cilantro
1 cup lightly packed fresh parsley
1/4 cup red wine vinegar
2 cloves garlic, minced or pressed
1 jalapeno pepper, seeded and diced
salt to taste
16 6-inch corn tortillas
crumbled queso for serving
Instructions
Rub or brush the roast with olive oil.
Heat a large skillet to medium-high. Add roast and sear all sides (if roast is too large, cut in half and sear in batches). Transfer meat to a plate.
To a 5 quart slow-cooker add tomatoes, water, garlic, onion, and jalapeno or chili peppers. Mix well.
Nestle roast in the center and ladle some sauce over the top. Cover and cook on low for 8 hours.
In a food processor combine the cilantro, parsley, garlic, vinegar, and jalapeno. Puree until mostly smooth.
Pour mixture into a bowl and toss with zucchini. Cover and refrigerate until needed. This can be made a day ahead.
When meat is done, transfer to a cutting board and cut in half across the grain. With a fork, shred the meat by pulling it across the grain. Return shredded meat to the slow cooker and stir to coat. Add salt to taste.
When ready to serve, spoon brisket mixture into warmed tortillas using a slotted spoon.
Top with zucchini chimichurri and queso cheese.
Recipe by Tastefully Julie at http://tastefullyjulie.com/gluten-free-slow-cooker-bison-tacos-with-zucchini-chimichurri/