Slow Cooker Brisket Tacos

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Slow Cooker Brisket Tacos are a delightful way to enjoy tender beef with all the flavors of Mexican cuisine. Using a slow cooker makes it super easy to whip these up, and your whole family will love them! Whether it’s a weekend gathering or a busy weeknight, this recipe is here to save the day.

Why Make This Recipe

This recipe is perfect for anyone looking for a hearty and easy meal. The brisket gets nice and tender as it cooks in the slow cooker, soaking up all the delicious spices and flavors. Plus, with tacos, everyone can customize their toppings, making it a fun meal for families and gatherings alike.

How to Make Slow Cooker Brisket Tacos

Ingredients

• Brisket
• 2 to 2 1/2 cups beef broth, divided
• 1 (10-ounce) can red enchilada sauce
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 2 sprigs fresh thyme, or 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons chili powder
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 onion, halved and sliced, divided
• 1 poblano pepper, seeds removed and sliced, divided
• 3 pounds beef brisket, flat cut; fat trimmed
• 1 tablespoon lime juice

Tacos

• 24 (6-inch) corn tortillas or taco-sized flour tortillas
• Assorted toppings like shredded Monterey Jack cheese, pickled red onions, diced tomato, sour cream, chopped fresh cilantro, and lime wedges.

Directions

1. Gather all ingredients.
2. In a 6-quart slow cooker, whisk together 2 cups of beef broth, enchilada sauce, and tomato paste. Add the minced garlic, thyme, bay leaf, chili powder, onion powder, garlic powder, cumin, and salt. Stir well.
3. Place half of the sliced onions and poblano peppers in the slow cooker. Set the brisket on top, fat side up. Sprinkle the remaining onions and peppers over the brisket. If the meat isn’t submerged, add more beef broth until just covered.
4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the meat is tender and shreds easily.
5. Transfer the brisket to a large baking sheet. Use a slotted spoon to remove the onions and peppers and set them aside in a bowl.
6. Skim the fat from the cooking liquid and save some to moisten the meat.
7. Cut the brisket into 2 to 3-inch chunks and shred it using two forks.
8. In a serving bowl, mix the shredded meat, cooked onions and peppers, lime juice, and enough cooking liquid to keep the meat moist.
9. Serve the meat in tortillas with your favorite toppings.

How to Serve Slow Cooker Brisket Tacos

Serve the shredded brisket in warm tortillas. Set up a toppings bar with cheese, pickled red onions, diced tomatoes, sour cream, cilantro, and lime wedges. Let everyone create their perfect taco!

How to Store Slow Cooker Brisket Tacos

Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy later, reheat the brisket gently on the stove or in the microwave.

Tips to Make Slow Cooker Brisket Tacos

• Trim any excess fat from the brisket to prevent the tacos from being too greasy.
• Don’t skip the toppings; they really enhance the flavor!
• Feel free to make a double batch for easy meals throughout the week.

Variation

You can switch up the meat! Try this recipe with pork shoulder or even chicken for a different flavor. Just adjust the cooking times accordingly.

FAQs

1. Can I cook this on the stove instead?
Yes! You can simmer everything in a large pot, but it will take longer to get the brisket tender.

2. Can I freeze the leftovers?
Absolutely! Just make sure to freeze it in an airtight container for up to 3 months.

3. What if I don’t have a slow cooker?
You can use a Dutch oven or a large pot on the stove, but keep an eye on the heat and add more broth if needed.