Slow Cooked Brisket Tacos Recipe
User Reviews
5
38 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
10 hrs
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Marinading time
8 hrs
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Total Time
18 hrs 30 mins
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Servings
6 servings
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Calories
642 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooked Brisket Tacos Recipe
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Slow Cooked Brisket Tacos combine richly seasoned brisket cooked slowly with aromatics and spices until tender. The brisket is cooked in a flavorful broth, then shredded and served with traditional Mexican toppings like guacamole, pickled onions, and queso fresco on corn tortillas. This preparation enhances the beef's depth of flavor while providing a juicy, tender taco filling.
Description
The Slow Cooked Brisket Tacos start with trimming the brisket and rubbing it evenly with a dry spice mix including paprika, chili powder, and garlic. After marinating for several hours, the brisket is coated with flour and cooked in a slow cooker with onions, jalapeño, garlic, beef broth, tomato paste, thyme, and bay leaves. This slow cooking process breaks down the connective tissue, making the meat tender and easy to shred.
The finished brisket is shredded and can be topped with fresh, pickled, and creamy accompaniments such as guacamole, diced tomatoes, pickled red onions, sliced jalapeños, and crumbled Mexican cheese, all served in warm corn tortillas. These toppings balance richness with acidity and texture.
The recipe includes tips for skimming fat from the cooking liquid for a leaner sauce, making the dish ahead to deepen flavors, proper storage and reheating techniques to preserve juiciness, and suggestions to customize toppings according to preference.
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Ingredients
For The Seasoning (Meat Rub)
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- 3 lbs. beef brisket flat cut; trimmed of excess fat and “silver skin”
- 2 tablespoons all-purpose flour
- 1 onion halved and sliced ½ inch thick
- 1 jalapeño or poblano pepper; seeds removed and roughly chopped
- 4 garlic minced, cloves
- 3 cups beef broth
- 1 tablespoon tomato paste
- 3 prigs thyme or 1 teaspoon dried thyme, fresh
- 2 bay leaf
- 1 tablespoon red wine vinegar
For The Tacos:
- 12 inch corn tortillas
- 1 ½ cups guacamole
- 1 tomato cut into small pieces
- 1 jalapeno pepper seeded and sliced
- 1 cup Mexican cheese such as queso fresco or cotija cheese
- 1 cup red onion pickled
- ½ cup cilantro chopped, fresh leaves
- lime for serving, wedges
Instructions
For Slow Cooker Brisket:
- Prepare the meat rub: Mix the paprika, chili powder, onion powder, garlic powder, and salt in a bowl.
- Prick both sides of the meat in several places ( about 20-30 “hits”) using the tip of a sharp knife. Then pat dry the meat on both sides using a sheet of paper towel.
- Rub the spice mixture over both sides of the meat. Wrap it tightly with stretch film or plastic wrap and let it marinate in the fridge for at least 4 hours or preferably overnight (up to 8 hours.)
- On the day of cooking, remove the meat from the refrigerator and let it rest for 30 minutes while you prepare the rest of the ingredients.
- Remove the stretch film. Sprinkle it with the flour on both sides, shaking off the excess.
- Whisk together beef broth and tomato paste in a measuring cup until combined. Set it aside.
- Place half of the sliced onions, pepper, and minced garlic at the bottom of the slow cooker. Place the meat with the fat side up on top of the mixture.
- Add the remaining sliced onions, pepper, and minced garlic on top of the meat. Pour the mixture over the meat. Add the thyme and bay leaves to the liquid.
- Cover and cook on low heat setting for 8-10 hours or until meat is fully cooked and shreds easily.
- Transfer the now-cooked brisket onto a cutting board (or cookie sheet) and cover it with aluminum foil to keep it warm. Right before serving, shred the meat using two forks. When done, cover it with aluminum foil to keep it warm.
To Make The Sauce:
- Using a large spoon, skim off the liquid fat layer in the crock pot as much as you can*. Place a colander over a saucepan, strain the leftover liquid, and discard the veggies.
- Bring the liquid to a boil over medium-high heat. Turn the heat down to medium and let it simmer for 15 minutes or until it is reduced by half and slightly thickened. Taste for seasoning and add more if necessary. Add the red wine vinegar at the last minute to brighten the flavor.
To Assemble the tacos:
- Set up your taco station by placing the toppings in individual serving bowls, the now-shredded meat, and the reduced sauce.
- If preferred, warm tortillas.
- To assemble the brisket tacos, place shredded brisket over a corn tortilla. Drizzle it with a tablespoon (or more) of the reduced sauce, and then add the toppings. Repeat the same process with the rest of the tortillas.
- Garnish with fresh lime and serve!
Notes
- Taste the dish after shredding and after sauce reduction to adjust seasoning properly and avoid oversalting.
- Skim the fat from the cooking liquid to improve sauce texture; reserved fat can be reused in other recipes.
- Prepare brisket up to two days ahead to allow flavors to develop; reheat gently with juices for best texture.
- Store shredded brisket with added juice in airtight containers refrigerated up to 2 days or freeze up to 2 months.
- Use a slow reheating method like a pan with juices or oven at 350°F with added sauce to keep the meat moist.
- Customize taco toppings to your taste; suggested toppings include guacamole, pickled onions, fresh cilantro, and queso fresco.
Nutrition Information
Show Details
Calories
642kcal
(32%)
Carbohydrates
36g
(12%)
Protein
58g
(116%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
14g
(70%)
Cholesterol
158mg
(53%)
Sodium
1394mg
(58%)
Potassium
1315mg
(28%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Vitamin A
1502IU
(30%)
Vitamin C
14mg
(16%)
Calcium
215mg
(22%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 36g | 12% |
| Protein | 58g | 116% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 158mg | 53% |
| Sodium | 1394mg | 58% |
| Potassium | 1315mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 1502IU | 30% |
| Vitamin C | 14mg | 16% |
| Calcium | 215mg | 22% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
38 reviews
Excellent
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