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5.0 from 3 votes

Brisket Tacos

These Brisket Tacos are the ultimate Tex-Mex tacos, with beef brisket that is slow cooked and served on tortillas with cheese and sautéed onions and peppers. Then serve the pan juices for dipping alongside the tacos.

Prep Time
30 mins
Cook Time
6 hrs 30 mins
Total Time
7 hrs
Servings: 6 servings
Calories: 587 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Brisket:
  • 3-4 lb brisket from the flat cut
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion cut into large wedges
  • 8 cloves garlic
  • 1/4 cup 60 mL red wine vinegar
  • 2 cups 16 oz beef broth
  • 1 teaspoon ground cumin
  • 2 jalapeños halved lengthwise and seeded
  • 2 stems of cilantro
  • 1 bay leaf
Tacos:
  • 2 Poblano chiles
  • 1 teaspoon vegetable oil
  • 1 medium yellow onion
  • 1 1/2 cups 6 oz shredded Monterey Jack cheese
  • 12 6- inch flour tortillas homemade or store bought

Instructions

    Cup of Yum
  1. Preheat the oven to 250ºF.
  2. Season all sides of the brisket with salt and pepper.
  3. Heat the oil in a large oven-safe pot. Add the brisket and brown on all sides, about 5 minutes per side. Remove the brisket from the pot.
  4. Add the onion to the pot and cook until browned, stirring occasionally. This should take about 10 minutes. Add the garlic cloves and cook another 2 minutes.
  5. Turn the heat off, and add the vinegar, scraping the bottom of the pan as you pour to remove all of the pan drippings.
  6. Add the cumin, jalapeños, cilantro, and bay leaf. Add the brisket back into the pot, fat side up, (along with any accumulated juices), fat side up. Cover the pot with a lid and transfer to the oven. Cook for 5-6 hours (or 1 1/2 hours per pound) until the meat is fork tender.
  7. Remove the pot from the oven, take off the lid, and let it rest for 30 minutes.
  8. While the brisket is resting, turn the oven to broil. Place the peppers on a baking sheet (I like to cover mine with foil first for easy clean up) and place in the oven. Let the peppers cook, turning every 5 minutes, until the peels are charred. It’s ok if there is some green left, but you want them mostly charred so that the skins will be easier to remove. This should take about 20-25 minutes.
  9. When the chiles are charred on all sides, transfer them to a heat proof bowl and top the bowl with plastic wrap. Let the pepper sit until they are cool enough to handle. (The plastic wrap will help them to steam, which makes it easier to remove the peels.
  10. When cool enough to handle, peel the skins off. If a few patches remain, that is ok, but you want the majority of the skin gone.
  11. Transfer to a cutting board and cut the peppers open. Discard the stems and the seeds. Cut the peppers into strips. Set aside.
  12. Heat the vegetable oil in a skillet over medium-low heat. Add the onions and cook, stirring often, until the onions are soft, about 10 minutes. Add the pepper strips and cook another minute then remove from the heat.
  13. Once the brisket has rested, remove it from the pot and cut off the fat. Shred the meat with 2 forks.
  14. Strain the remaining cooking liquid and discard the fat. Add 2 tablespoons of the liquid to the brisket and reserve the rest for serving. Add more salt and pepper to the brisket, if needed.
  15. Heat the broiler. Place 3-6 tortillas on a baking sheet (however many you can fit without overlapping) and top each tortilla with 2 tablespoons of cheese. Place under the broiler until the cheese melts, about 30 seconds. Repeat with the remaining tortillas.
  16. Fill the tortillas with the shredded meat and the onions and peppers. Serve with the reserved liquid for dipping.

Notes

  • source: The Homesick Texan's Family Table
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
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Nutrition Information

Serving 2tacos Calories 587kcal (29%) Carbohydrates 56g (19%) Protein 33g (66%) Fat 25g (38%) Saturated Fat 9g (45%) Polyunsaturated Fat 8g Trans Fat 0g Cholesterol 75mg (25%) Sodium 1214mg (51%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 587

% Daily Value*

Serving 2tacos
Calories 587kcal 29%
Carbohydrates 56g 19%
Protein 33g 66%
Fat 25g 38%
Saturated Fat 9g 45%
Polyunsaturated Fat 8g 47%
Trans Fat 0g 0%
Cholesterol 75mg 25%
Sodium 1214mg 51%
Fiber 3g 12%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.