Slow Cooker Chipotle Brisket Tacos
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
16 tacos
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Calories
225 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Chipotle Brisket Tacos
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If you're looking for an incredibly flavorful taco recipe that's easy to make, look no further than these Brisket Tacos! The brisket is slow cooked in a Crock Pot with a smoky chipotle rub and stout beer, giving the beef so much flavor. The brisket is shredded and served in warm tortillas with roasted corn salsa and creamy chipotle sauce, creating the ultimate taco experience!
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Ingredients
Smoked Chipotle Brisket Tacos
- 2 tablespoons chipotle chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 2 pounds Flat Cut Beef Brisket
- 1 teaspoon liquid smoke flavoring
- 12 ounces stout beer liked Guinness
Chipotle Cream Sauce
- 1 cup sour cream
- 1 Chipotle Pepper in Adobo Sauce chopped
- 1 teaspoon adobo sauce from the can of chipotle peppers
- 1 clove garlic crushed
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ¼ cup slow cooker liquid
For Serving
- 16 small tortillas corn or flour
- 1 cup roasted poblano corn salsa click link for recipe
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Instructions
Smoked Chipotle Brisket Tacos
- In a small bowl, combine the chipotle chili powder, smoked paprika, ground black pepper, kosher salt and ground cumin. Rub this mixture on the beef brisket.
- Place the brisket in a slow cooker set to low, pour the liquid smoke and stout around the brisket.
- Cook on low for 8-12 hours or on high 4-6 hours.
- Remove the beef brisket from the slow cooker, place on a cutting board and rest for 10 minutes. Shred with two forks or meat claws
- Serve the brisket in warm tortillas topped with chipotle cream sauce and poblano corn salsa.
Chipotle Cream Sauce
- Add all of the ingredients to a blender, including ¼ cup of the liquid from the slow cooker that the brisket cooked in.
- Blend until smooth and creamy.
Notes
- If you don’t want to cook with beer, replace the stout beer with 1 ½ cups beef stock. This will also make the recipe gluten free, when served on corn tortillas.
- You can make this recipe with other cuts of beef. If you can’t find brisket, I recommend using tri tip or chuck roast in it’s place.
- You can also use the brisket to make burritos, nachos, quesadillas, or bowls.
- If you don’t have a slow cooker, you can cook the brisket in the oven. Season it, add it to a large pot, or dutch oven, then add the beer and liquid smoke. Cover with a lid, or tightly with a piece of foil, and cook at 325°F for 3 hours.
- Store leftover brisket in the fridge in an airtight container for up to 6 days. To reheat the brisket, add it to a skillet on the stove over medium heat with 2-3 teaspoons water or beef broth. This will help keep the brisket moist as you reheat it. Stir and reheat on the stove for 5 minutes, or until heated up.
Nutrition Information
Show Details
Serving
6serving
Calories
225kcal
(11%)
Carbohydrates
18g
(6%)
Protein
15g
(30%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
44mg
(15%)
Sodium
851mg
(35%)
Potassium
286mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
610mg
(12%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 6serving | |
| Calories | 225kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 851mg | 35% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 610mg | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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