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!
- 3 lbs beef brisket
- 3 and 1/2 cups beef broth
- 1 small yellow onion largely chopped
- 1 poblano chile seeded and chopped
- 5 cloves of garlic minced
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 stems of cilantro leaves
- 2 bay leaves
- Place beef brisket in crockpot with the fat side up.
- Pour in the beef broth. Add in the chopped onion, chile, minced garlic, salt, cumin, oregano, cilantro leaves, and bay leaves.
- Cook on low for 8-10 hours until meat is fully cooked and easily shredded. Remove the brisket from the slow cooker and place on a tray or large plate. Shred the meat using a fork and knife, or two forks.
- Pour the juices that the brisket was cooking in from the slow cooker into a strainer to strain out all the onions and leaves from the juice.
- Skim the top of the juices to remove excess grease and then spoon a small amount, just a couple of tablespoons onto the meat. Keep some of the juice if you will be saving some brisket to reheat later. Prior to re-heating pour another couple of tablespoons of juice over the meat. This will keep it moist and prevent drying out during re-heating.
- Serve and enjoy!