Slow Cooker Brisket Tacos Recipe

Four tacos filled with shredded meat, purple cabbage, pickled onions, jalapeño slices, tomatoes, cilantro, and crumbled cheese are arranged on a plate, garnished with lime slices, on a blue cloth.

Slow Cooker Brisket Tacos Recipe

Brisket Tacos are my go-to meal for busy nights. The brisket slow cooks in a punchy sauce until it falls apart. Then you pile it onto warm corn tortillas with your favorite fixings. Every bite is messy, saucy, and completely irresistible.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10 20

Total Time 10 30

Servings

Calories 331kcal

Author Wendy Polisi

Equipment

Slow Cooker

Ingredients

1 3-5 pound flat cut brisket
2 tablespoons chili powder
2 tablespoons light brown sugar
1 tablespoon oregano Mexican oregano is great if you have it
1 tablespoon garlic powder
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Cooking

1 onion sliced
2 cups crushed tomatoes
1 ½ cups beef broth
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 red bell pepper chopped
1 jalapeno pepper chopped; or 2-3 chipotle chili peppers chopped

For Serving

12 corn tortillas
cotija cheese salsa, cilantro, guacamole or avocado, sour cream, pickled red onion, lettuce, lime juice, your favorite hot sauces

Instructions

Using a meat tenderizer (or fork), lightly prick the brisket all over.
Combine the chili powder, brown sugar, oregano, garlic powder, salt, cumin, black pepper, and cayenne pepper in a bowl.
Rub the mixture over the meat. Wrap tightly in plastic wrap and refrigerate overnight.
Arrange the onion in the bottom of the slow cooker.
Add the seasoned meat and top with the crushed tomatoes, beef broth, soy sauce, and white vinegar. Sprinkle the red pepper and jalapeño pepper on top.
Cover and cook for 10 hours on low, or 6 hours on high.
Remove the meat from the slow cooker and tent with foil to rest.
Strain the remaining liquid and discard the vegetables. Transfer to a saucepan and bring to a boil. Cook until reduced by half, about 10 to 15 minutes.
Heat the tortillas in a skillet. Shred the beef with forks.
Top the tortillas with the shredded brisket and drizzle with about a tablespoon of the reduced sauce. Top with cheese, onions, jalapeno, and avocado.

Notes

Storage

Store leftovers in the fridge for up to five days. They are even better the next day! Reheat leftover brisket tacos in the microwave, air fryer, or oven.

Nutrition