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+ servings
Bowl filled with shredded Mexican brisket and corn tortillas for making tacos.
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5 from 25 votes

Brisket Tacos

This easy to make slow cooker brisket recipe is flavored with chiles, onion, garlic and herbs. This is the perfect recipe to make for brisket tacos, burritos, nachos and more!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: Tex Mex
Servings: 6
Calories: 378kcal
Author: Serene

Equipment

Ingredients

  • 3 lbs beef brisket flat cut
  • cups beef broth low sodium
  • 1 yellow onion quartered
  • 1 poblano chile de-seeded and chopped
  • 5 cloves garlic minced
  • ½ tsp salt
  • 1 teaspoon cumin
  • 1 tsp dried oregano
  • 2 stems cilantro leaves
  • 2 bay leaves

Instructions

  • Prepare Beef: Place beef brisket in crockpot with the fat side up.
  • Add Ingredients: Add in the chopped onion, chile, minced garlic, salt, cumin, oregano, cilantro leaves, and bay leaves. Pour in the beef broth.
  • Slow Cook: 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.
  • Save Juices: 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. (SAVE the juices)Skim the top of the juices to remove excess grease and then spoon a small amount, just a couple of tablespoons onto the meat.
  • Serve: Serve the meat inside of burritos, tacos, or enchiladas. Or enjoy low carb with some grilled vegetables.

Video

Notes

  • Poblano peppers: can add more to taste, or substitute with another chile. If you want more heat anaheim, jalapeño, or serrano peppers would all increase the heat by different amounts.
  • Reserve Juices: Keep some of the juice if you will be saving some brisket to reheat later. Store in a sealed jar in the refrigerator.
  • Storage: store leftover meat in a sealed container in the refrigerator for 3-4 days. 
  • Freezing: wrap the meat with plastic wrap or foil, then place in a plastic freezer bag or freezer safe container. Refrigerate until chilled then place in the freezer. Freeze for 2-4 months. To thaw remove meat to the refrigerator and let thaw overnight. 
  • Reheating Instructions: 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. To reheat place meat and juices in a baking dish, cover with foil and bake at 375℉ for 15 minutes or until meat is heated through. 

Nutrition

Calories: 378kcal | Carbohydrates: 4g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 896mg | Potassium: 903mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 18mg | Calcium: 34mg | Iron: 5mg