I found this colorful hand-embroidered runner at an estate sale. The handiwork was quite neatly done:
I used to love to do needlepoint and crewel, but this is a perfect example of why I don’t do it anymore. I see tons of needlepoint, cross-stitch, crochet, and crewel items at estate sales. They seem to have very little sentimental or other value. It’s one thing to do it to while away the hours, but I can assure you that anyone that thinks their handiwork will become a treasured heirloom is deluding themselves.
Runners like these, and their cousins doilies, are a thing from days gone by. I picture this runner gracing a table or dresser in an elderly woman’s home. Maybe there’s a few small glasses for sherry sitting on it. There would probably be a little bell nearby, for summoning staff or family (like Hector Salamanca in Breaking Bad). Can’t you hear it — that faint little “ting-a-ling, ting-a-ling?”
With “ting-a-ling” on my brain, I was inspired to make Beef Tinga Tacos. Well, that and the fact that Cinco de Mayo is just around the corner. As the haters are quick to point out, it is a common misconception that Cinco de Mayo celebrates the day Mexico won its independence from Spain (that day is celebrated on September 16 — mark your calendars). Cinco de Mayo commemorates the anniversary of the Battle of Puebla, a relatively small battle that resulted in Mexico’s victory over France in 1862. In Mexico, Cinco de Mayo is not widely celebrated outside of Puebla.
So if Mexico doesn’t celebrate Cinco de Mayo, why do we? According to several sources, Cinco de Mayo was first celebrated in the U.S. in 1967, when some students from California State University decided to commemorate the battle as a way to celebrate Mexican culture. Yet another step closer to being Cliff Clavin
So Cinco de Mayo is kind of a made up holiday. To which I say so what? I live in Texas — we don’t need much of an excuse to eat tacos. These Beef Tinga Tacos are effortless, which leaves that much more time for drinking margaritas and busting piñatas. And I promise, you will not have to ring a bell to get your family to come running for these.
- 2 pounds brisket, trimmed of fat
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground coriander
- 14-ounce can beef broth
- 15-ounce can tomato sauce
- 2 tablespoons adobo sauce from canned chipotle peppers in adobo sauce
- 1 teaspoon honey
- Flour or corn tortillas
- Minced onion
- Chopped fresh cilantro
- Cut brisket into 3 pieces and place in slow cooker. Add onions and garlic. In a medium bowl, mix together cumin, oregano, coriander, broth, tomato sauce, adobo sauce, and honey, and pour over brisket. Cook on high until meat is tender and shreds easily with a fork, 7-8 hours. When cool enough to handle, shred meat using two forks. Transfer shredded meat and cooking liquid to a large stockpot, and bring to a boil over high heat. Cook until liquid is reduced and meat is still moist but not soupy, approximately 5 minutes, stirring frequently.
- To serve, spoon filling into flour or corn tortillas, and top with minced onion and chopped fresh cilantro.
Cut the brisket into three pieces
Add onions and garlic
Pour the liquids and spices over the brisket
Set on high and go do something else for 7-8 hours 
Tinga-ling!
