Name: Brisket tacos, Dallas style
Yield: 6
Ingredients: 3 pounds brisket from the flat cut; Salt; Black pepper; 1 tablespoon vegetable oil or bacon grease; 1 large yellow onion, cut into quarters; 8 cloves garlic; 1/4 cup red wine vinegar; 2 cups beef broth; 1 teaspoon ground cumin; 2 jalapeños, seeds and stems removed, cut in half, lengthwise; 2 leafy stems cilantro; 1 bay leaf; 2 poblano chiles; 1 teaspoon vegetable oil; 1 large yellow onion, cut into slivers; 1 cup shredded Monterey Jack cheese (4 ounces); Corn or flour tortillas; Salsa