Slow-Cooked Beef with Poblano-Lime Salsa

Beef

• 1 tablespoon salt
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 beef brisket (2 1/2 lb)
• 4 slices thick-sliced bacon, cut into 1-inch pieces
• 2 medium onions, chopped (2 cups)
• 3 cloves garlic, finely chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 teaspoons dried oregano leaves
• 6 sprigs fresh parsley
• 4 sprigs fresh thyme
• 3 dried bay leaves
• 1 can (14 oz) low-sodium beef broth

Salsa

• 1/4 lb ripe plum (Roma) tomatoes, chopped
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped poblano chiles
• 1 tablespoon lime juice
• 1 clove garlic, finely chopped
• 1/2 small jalapeño chile, seeded and finely chopped
• Dash of sugar
• Dash of salt
• Dash of ground cumin

Tortillas

• 8 flour tortillas (8 inch), warmed