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Beef Brisket Tacos are made in the slow cooker and couldn’t be any easier or more delicious! The meat is tender and full of amazing flavor.
Why You’ll Love this recipe
It’s Versatile. The meat in these brisket tacos also works perfectly for burritos, enchiladas and flautas too. And, it is delicious all by itself with rice. This will become one of your favorite taco recipes.
Amazing flavor. 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, about 3 lbs
- Seasonings, Chili Powder, Cumin, Smoked Paprika, Mexican Oregano, Salt and Pepper
- Onion
- Jalapeño. You could substitute with green chilies for less heat.
- Garlic
- Tomato Juice
- Beef Broth
How to Make Brisket Tacos
- Place brisket into slow cooker, fat side up
- Mix together in a bowl the 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.
- Serve on flour tortillas or corn tortillas with your favorite combination of pico, salsa, radish slices, lime, cilantro, cabbage, avocado, sour cream and cheese.
Frequently Asked Questions
Can I freeze slow cooker brisket taco leftovers?
It freezes great! Just put into an airtight container or a zippered freezer bag and keep in freezer for 2-3 months. Leftover brisket can also be kept in an airtight container in the fridge for 2-3 days.
Can I make brisket tacos in the Instant Pot?
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.
Can I make brisket tacos spicier?
Use more jalapeno pepper or use a hotter pepper to add more heat. Use less jalapenos to make it more mild.
What milder pepper can I use?
A good choice is poblanos or anaheim peppers.
Pair this with
Some of my other favorite slow cooker recipes:
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Brisket Tacos
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
- tortillas flour or corn
- taco toppings of your choice
Instructions
- Place 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.
- Add meat and your favorite toppings to a flour or corn tortilla.
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.