Tacos Borrachos

Put Brisket in a slow cooker with 1/4 cup water and 1/4 cup juice from jalapeños. Add a jalapeño and the onions and carrots from the can. Let this cook for 5-6 hours on low. Meanwhile prep the sauce by blending the tomatoes with a couple jalapeños from the can. Add a little salt. This sauce is for dipping the tacos in. When the meat is done, heat the sauce in a small frying pan until it's warm and keep it warm until tacos are ready to dip. Put the oil in a frying pan and heat to med-high to high. When you drop a crumb of tortilla in the oil and it bubbles, the oil is ready. While the oil is heating, remove the meat from the slow cooker and shred. Warm the tortillas in the microwave wrapped in a kitchen towel to soften them. 30 seconds then flip and warm 30 seconds more. Put meat in the tortilla and fold in half. Carefully place the taco in the oil and fry on both sides. Make sure to let the oil drip out of the taco. Then, dip the taco in the warmed salsa put it on a plate and top it with queso fresco and serve.