Beef Brisket Tacos made in the slow cooker couldn’t be any easier or any more delicious! The meat is tender and full of amazing flavor. Just add your favorite taco toppings.
After being in constant use during my cookbook development months, my slow cooker was feeling a little lonely so I put her to use this week. I actually own four slow cookers so I try to rotate which one I am using so none of them feel too neglected. I get lots of messages asking which slow cooker I prefer and this is the slow cooker I own. (3 of them!)
This brisket works perfectly for 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.
Just pop everything in the slow cooker and then let it cook on low for 6-8 hours or high for 4-5 hours and you’ve got a delicious dinner. We love to use it in tacos and top them with a little pico, radish and fresh avocado on a corn tortilla. I used a brisket but I think a pot roast would work great too. I love making up a big batch of this meat and having it on hand for all kinds of different things throughout the week.
Some of my other favorite slow cooker recipes:
- 3 lb beef brisket
- 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
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
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