Crockpot Brisket Tacos

Name: Crockpot Brisket Tacos
Total time: 8 h
Yield: 4 to 6
Ingredients: 4 pounds beef brisket; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon onion powder; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 teaspoon chili powder; 8 ounces beer; 1/2 red cabbage; 2 lime; 1 teaspoon olive oil; 2 sweet corn; 4 ounces queso fresco cheese; 8 to 10 flour tortillas

User Reviews

5

2 reviews

Excellent

Total Time
8 hrs
Servings
4 to 6
Course
Main Course
Cuisine
Mexican

Crockpot Brisket Tacos

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

4 pounds beef brisket
1 teaspoon smoked paprika
1 teaspoon cumin ground
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon chili powder
8 ounces beer of your favorite
1/2 red cabbage sliced until shredded
2 lime juiced + extra for serving
1 teaspoon olive oil
2 sweet corn cut from the cob (cooked if you desire, ears
4 ounces queso fresco cheese crumbled
8 to 10 flour tortillas

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Instructions

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Season the brisket with the salt, pepper, paprika, cumin, onion and chili powder. Place it in the crockpot and add the beer, then cook on low for 8 hours. When finished, if the brisket is still in 1 piece, remove it and place it on a cutting board. Use a sharp knife and a fork to shred the brisket (you can also do this in the crockpot) and then place it back in the crockpot for another 30 minutes. It should combine with the juices and soak them toss. You may need to toss the beef a few times in the crockpot.
When you’re ready to serve the tacos, add the cabbage to a bowl and toss it with the lime juice, olive oil and a pinch of salt and pepper. Assemble the tacos with the beef, the cabbage, a few spoonfuls of the corn and the crumbled cheese.