Place the brisket in a slow cooker. Top with garlic, salt, cumin, chili powder, smoked paprika, oregano, black pepper. Add the sliced onion and jalapeño. Sprinkle on the lime zest and pour in the lime juice, tequila, and broth. Cook on low for eight to 10 hours until tender.

Remove from the slow cooker, shred using two forks, and return to the sauce.

Fill a large mason jar with the sliced onions.

In a separate container, mix together the vinegars, sugar, and salt. Pour the mixture over the onions so that the mason jar is completely full and all the onions are covered. For quick pickles, let sit for one hour. Otherwise, cover and store at room temperature overnight, then move to the fridge.

Preheat oven to 350 degrees Fahrenheit. Spray two cupcake pans with nonstick spray.

Place one wonton wrapper into each cupcake cup, pressing it down gently. Place a second wrapper on top, slightly offset, to create a star pattern. Press gently to mold.

Spray the tops with nonstick spray and bake for 10 minutes, until golden and crunchy. Cool completely. Store in an airtight container or plastic bag for up to two weeks.

In a bowl, mix together the avocado, lime juice, salt, cumin, garlic powder, and black pepper until mostly smooth.

If not using immediately, place the avocado pit in the container to help prevent browning, and refrigerate.

Use tongs to add pulled beef to each wonton cup, letting the excess juices drip off. Top with a spoonful of guacamole and one or two pickled onions.