Slow Cooker Mexican Brisket

4 from 1 reviews

Easy Slow Cooker (affiliate link) 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!



  1. Place beef brisket in crockpot with the fat side up.
  2. Pour in the beef broth. Add in the chopped onion, chile, minced garlic, salt, cumin, oregano, cilantro leaves, and bay leaves.
  3. Cook on low for 8-10 hours until meat is fully cooked and easily shredded. Remove the brisket from the slow cooker (affiliate link) and place on a tray or large plate. Shred the meat using a fork and knife, or two forks.
  4. Pour the juices that the brisket was cooking in from the slow cooker (affiliate link) into a strainer to strain out all the onions and leaves from the juice.
  5. 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.
  6. Serve and enjoy!