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Brisket Tacos are made in the slow cooker couldn’t be any easier or any more delicious! The meat is tender and full of amazing flavor. Making it in the crock pot makes it so easy!
Why You are Going to Love this recipe
This brisket is so versatile! It works perfectly for beef brisket tacos, burritos or just about anything. Remember those flautas I shared a few weeks ago? This beef brisket would be delicious in those too! And, it is delicious all by itself.
It has just the right amount of flavor without being too spicy. I’m not a spicy kind of girl but I love a little bit of kick to my food. I used a jalapeno but you could always leave that out and cut down on the chili powder if you didn’t want any heat at all.
Ingredients Needed
- Beef Brisket. I used a 3 lb. brisket.
- Seasoning. A combination of chili powder, cumin, smoked paprika, Mexican oregano, salt and pepper
- Onion. Diced
- Jalapeno. Remove the seeds and dice small.
- Garlic. Fresh and minced.
- Tomato Juice
- Chicken Broth or Beef Broth
How to Make Slow Cooker Brisket Tacos
- Place beef brisket into slow cooker, fat side up
- Mix together remaining ingredients and pour over brisket.
- Cook on low for 7-8 hours or high for 4-5 hours or until fork tender and it easily shreds.
- Remove any large pieces of fat and shred the meat with a fork.
How to Serve Beef Brisket Recipe
- We love to make beef brisket tacos on a flour or corn tortillas.
- Because of all the yummy seasonings, this beef brisket has stand alone flavor but if you want, you can serve it with a side of barbecue sauce for a more southwestern flavor.
- It is also delicious used on top of nachos, in a burrito or an enchilada.
- It would also be delicious served in sandwiches with some cheese melted on top.
- Use it to top one of your favorite salads.
- Keep it simple and serve it over rice.
What to Put on Brisket Tacos
- Pico
- Salsa
- Radish slices
- Lime Wedge or Lime Juice
- Cilantro
- Shredded Cabbage
- Avocado
- Cheese. Monterey Jack, Cheddar or queso fresco.
Frequently Asked Questions
It freezes great! Just put into an airtight container or a zippered freezer bag and keep in freezer for 2-3 months.
Put on the lid, valve to sealing and cook on meat/stew setting for 90 minutes. Do a 10 minute natural release and then a quick release.
Use more jalapeno pepper or use a hotter pepper to add more heat. Use less jalapenos to make it more mild.
A good choice is poblanos or anaheim peppers.
Pair this with
Some of my other favorite slow cooker recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Beef Brisket Tacos in the Slow Cooker
Ingredients
- 3 lb beef brisket trim off any large pieces of fat. Leave some for flavor.
- 1 Tbsp chili powder
- 3 tsp cumin
- 2 tsp smoked paprika
- 1 tsp Mexican oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1 jalapeno seeded and diced small
- 1 cup onion chopped
- 4 tsp garlic minced
- 1 cup tomato juice
- 1 cup chicken broth
Instructions
- Place beef brisket into slow cooker, fat side up
- Mix together remaining ingredients and pour over brisket.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Slice off any large pieces of fat. Shred the meat with a fork
- Return meat to liquid in slow cooker. Serve as desired
Tips & Notes:
Nutrition Facts:
Tammy says
I can’t find Mexican oregano….can you use regular oregano or it is available on Amazon. Please let me know when you get a chance. Thank you
Ren says
Excellent. Made these for Christmas Eve brisket tacos and they were a big hit with my husband and teen boys. Leftovers were great for breakfast tacos at Christmas brunch. I used marjoram bc I didn’t have Mexican oregano. But now I’m getting some so I can make it again.