Brisket Breakfast Tacos
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5.0
9 reviews
Excellent
Brisket Breakfast Tacos
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These brisket breakfast tacos have slow-cooked pulled brisket with tender tortillas and zesty toppings, making them the best meal of the day!
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Ingredients
DRY RUB:
- 1 tablespoon garlic powder OR If you don’t have garlic powder, use additional onion powder.
- 1 tablespoon onion powder OR similarly, you can also add extra garlic powder.
- 1 tablespoon chili powder OR ancho or chipotle chili powder adds the richest, smokiest flavors.
- 1 tablespoon smoked paprika But regular or sweet paprika also works.
- 1 tablespoon salt
- 1 tablespoon light brown sugar OR you can also use dark brown sugar or palm sugar. Or use Swerve brown sugar for a keto option!
- 1 teaspoon ground cumin OR If you don’t have cumin, replace it with coriander.
- 6 lbs beef brisket , trimmed, and pat dry. Or you can substitute beef brisket with other cuts of beef suitable for slow cooking, such as chuck roast.
- 2 tablespoon olive oil OR avocado or canola oil will also work.
FOR THE BBQ SAUCE:
- 3 cup barbecue sauce try enchilada or adobo sauce for a different flavor profile. Or use a keto bbq sauce for a keto meal! SEE NOTES
- ¾ cup apple cider or red wine vinegar. Use regular white vinegar in a pinch.
- 1 ½ teaspoon hot sauce Use your favorite type but Valentina adds a classic spicy tang.
- 1 teaspoon salt
- corn tortillas You can use flour tortillas or even lettuce wraps or low-carb tortillas for a low-carb option. SEE NOTES
- queso fresco or Cotija If these cheeses aren't available, crumbled feta will work.
Instructions
- Spray the bowl of slow cooker with no-stick cooking spray. SEASON: Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil. Be sure to apply the rub well to both sides with your hands.
- Place brisket, fat side up, in the slow cooker bowl.
- PREPARE THE BBQ SAUCE: Stir sauce ingredients together and cover the brisket with half of the sauce. Refrigerate the remaining bbq sauce for later.
- COOK: Cover brisket with a lid and cook on low setting for 8-10 hours, or on high for 4-5 hours.
- When brisket is tender, place onto a cookie sheet, lined with aluminum foil. Check the internal temperature using a meat thermometer inserted in the thickest part of the beef. It must be at least 175 to 185 F to be tender without breaking apart. Between 190 F to 205 F, it will fall apart tender (this is what we want for pulling the brisket meat easily). Baste brisket with meat juices from the slow cooker and then with the remaining bbq sauce. Transfer it to a cutting board and let the meat rest for 15 minutes and pull the brisket using 2 forks.
- Place the pulled brisket back into the pot and let it sit for extra 10-15 minutes to absorb the flavors of the sauce.
- To assemble the brisket breakfast tacos: Serve pulled brisket on corn tortillas garnished with sliced jalapeno rounds, sliced red and yellow grape/cherry tomato rounds, Mexican pickled red onions, crumbled queso fresco or cotija, and finely chopped cilantro. Other options: sliced avocado or guacamole, fried eggs, and lime wedges.
Notes
- The nutritional facts include low-carb tortillas and low-carb bbq sauce instead of the regular ingredient for each.
- Storage
- Storage
- Storage
- Storage
- Fridge: Store the leftover pulled brisket in a sealed container in the fridge for 3-4 days. Just make sure to not refrigerate the fully-built brisket tacos themselves, or they will become soggy.
- Fridge: Store the leftover pulled brisket in a sealed container in the fridge for 3-4 days. Just make sure to not refrigerate the fully-built brisket tacos themselves, or they will become soggy.
- Fridge: Store the leftover pulled brisket in a sealed container in the fridge for 3-4 days. Just make sure to not refrigerate the fully-built brisket tacos themselves, or they will become soggy.
- Fridge: Store the leftover pulled brisket in a sealed container in the fridge for 3-4 days. Just make sure to not refrigerate the fully-built brisket tacos themselves, or they will become soggy.
- Freezer: You can freeze the cooked and cooled brisket in a freezer bag or freezer-safe container for up to 2-4 months.
- Freezer: You can freeze the cooked and cooled brisket in a freezer bag or freezer-safe container for up to 2-4 months.
- Freezer: You can freeze the cooked and cooled brisket in a freezer bag or freezer-safe container for up to 2-4 months.
- Freezer: You can freeze the cooked and cooled brisket in a freezer bag or freezer-safe container for up to 2-4 months.
- Reheat: Reheat the brisket covered in the microwave, along with its juices and BBQ sauce, for 2 minutes or more depending on the portion of your leftovers. You can reheat your tortillas on the stovetop in a cast-iron pan.
- Reheat: Reheat the brisket covered in the microwave, along with its juices and BBQ sauce, for 2 minutes or more depending on the portion of your leftovers. You can reheat your tortillas on the stovetop in a cast-iron pan.
- Reheat: Reheat the brisket covered in the microwave, along with its juices and BBQ sauce, for 2 minutes or more depending on the portion of your leftovers. You can reheat your tortillas on the stovetop in a cast-iron pan.
- Reheat: Reheat the brisket covered in the microwave, along with its juices and BBQ sauce, for 2 minutes or more depending on the portion of your leftovers. You can reheat your tortillas on the stovetop in a cast-iron pan.
- Fridge: Store the leftover pulled brisket in a sealed container in the fridge for 3-4 days. Just make sure to not refrigerate the fully-built brisket tacos themselves, or they will become soggy.
- Freezer: You can freeze the cooked and cooled brisket in a freezer bag or freezer-safe container for up to 2-4 months.
- Reheat: Reheat the brisket covered in the microwave, along with its juices and BBQ sauce, for 2 minutes or more depending on the portion of your leftovers. You can reheat your tortillas on the stovetop in a cast-iron pan.
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
14.5g
(5%)
Protein
47.7g
(95%)
Fat
19.5g
(30%)
Saturated Fat
6.3g
(32%)
Polyunsaturated Fat
0.9g
Monounsaturated Fat
9.6g
Cholesterol
140.6mg
(47%)
Sodium
1233mg
(51%)
Potassium
863.8mg
(25%)
Fiber
1.2g
(5%)
Sugar
10.5g
(21%)
Vitamin A
541.4IU
(11%)
Vitamin C
0.8mg
(1%)
Calcium
31mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 14.5g | 5% |
| Protein | 47.7g | 95% |
| Fat | 19.5g | 30% |
| Saturated Fat | 6.3g | 32% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 9.6g | 48% |
| Cholesterol | 140.6mg | 47% |
| Sodium | 1233mg | 51% |
| Potassium | 863.8mg | 18% |
| Fiber | 1.2g | 5% |
| Sugar | 10.5g | 21% |
| Vitamin A | 541.4IU | 11% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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