Easy Slow Cooker Mexican Brisket recipe, simmered with chiles, and spices making it so easy to shred. Perfect for making tacos, nachos, burritos, salads, or anything you want!
Brisket tacos. I believe these are true Tex Mex. The heart and soul of Texas. And the feature of brisket tacos. The slow cooked mexican brisket of course. I’m not talking BBQ brisket. Not the smokey delicacy from the BBQ joints that requires no sauce and is the stuff I dream about at night. No. I’m talking tender, juicy brisket that has been cooked in spices and chiles and is perfect for tacos. Burritos. Nachos. Salads. Tostadas. Whatever you want really.
I’m a true fan of cooking meat in the slow cooker. The hubs handles the grill, but basically, if I’m going to cook meat, it goes in the slow cooker. Just like my carnitas and sweet barbacoa. It’s so easy, uncomplicated. The meat comes out super tender to the point of falling apart. And you can really impart whatever flavorings you want by what you toss in there with the meat.
Just look at that beautiful brisket ready to be made into whatever meal your little heart can imagine up. I love the tacos. So simple. I loaded mine with a little queso fresco, some crema, and fresh cilantro leaves.
Although tacos are my favorite. I’m not opposed to the nachos. For this masterpiece just load up some chips with the brisket, and cheese. Toss in the oven under the broiler for a minute or two to melt the cheese and load up with all the usual toppings.
Tips for Slow Cooker Mexican Brisket
- When buying the brisket you want to look for Beef Brisket, I used boneless. Also look for good marbling. Which is just that you can see the thin lines of fat (white) laced through the brisket. This will make sure your meat is nice and tender and shreds perfectly!
- Place the brisket into the slow cooker fat side up. This helps to keep the moisture in the meat.
- I used a fresh poblano pepper, which is a fairly mild pepper. If you want more heat you could use a different type of pepper. Anaheim, jalapeño, or serrano peppers would all increase the heat by different amounts.
- Keep the juice you cook the meat in!! Strain it and skim the grease off. Hang onto it! Spoon some on the meat after you shred it, this will keep it moist. Keep the juice in the fridge and if you have leftover brisket just spoon a little of the juice over it before you re-heat to help keep the meat moist.
- Don’t forget the rice and beans!
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