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Slow Cooked Brisket Tacos Recipe
5 from 38 votes

Slow Cooked Brisket Tacos Recipe

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.

Prep Time
30 mins
Cook Time
10 hrs
Marinading time
8 hrs
Total Time
18 hrs 30 mins
Servings: 6 servings
Calories: 642 kcal
Course: Main Course
Cuisine: Mexican

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:
    Cup of Yum
  1. Prepare the meat rub: Mix the paprika, chili powder, onion powder, garlic powder, and salt in a bowl.
  2. 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.
  3. 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.)
  4. 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.
  5. Remove the stretch film. Sprinkle it with the flour on both sides, shaking off the excess.
  6. Whisk together beef broth and tomato paste in a measuring cup until combined. Set it aside.
  7. 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.
  8. 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.
  9. Cover and cook on low heat setting for 8-10 hours or until meat is fully cooked and shreds easily.
  10. 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:
  1. 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.
  2. 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:
  1. Set up your taco station by placing the toppings in individual serving bowls, the now-shredded meat, and the reduced sauce.
  2. If preferred, warm tortillas.
  3. 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.
  4. 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

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: 6 servings

Amount Per Serving

Calories 642

% 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.