Description
These slow cooker brisket tacos feature tender, flavorful beef cooked low and slow in a rich tomato-based sauce. Perfectly seasoned with chili powder, cumin, and enchilada sauce, the brisket is shredded and combined with cooked peppers and onions, then served in warm tortillas. Customize your tacos with cheese, sour cream, cilantro, and lime wedges for a delicious and satisfying meal.
Ingredients
Cooking Liquid
- 2 cups beef broth, or more as needed, divided
- 1 (10-ounce) can red enchilada sauce
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons chili powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
Vegetables
- 1 medium onion, halved and sliced, divided
- 1 poblano pepper, seeds removed and sliced, divided
Main Protein
- 3 pounds beef brisket, flat cut; fat trimmed
Additional
- 1 tablespoon lime juice
- 24 (6-inch) corn tortillas or taco-sized flour tortillas
Instructions
- Prepare Cooking Liquid: In a 6-quart slow cooker, whisk together 2 cups of beef broth, enchilada sauce, and tomato paste until well combined. Stir in the minced garlic, thyme, bay leaf, chili powder, onion powder, garlic powder, cumin, and salt to create a flavorful sauce base.
- Layer Ingredients in Slow Cooker: Place half of the sliced onions and poblano peppers into the slow cooker. Set the brisket on top with the fat side facing up, then sprinkle the remaining onions and peppers over the brisket. If the meat isn't fully submerged, add additional beef broth to just cover the meat.
- Cook the Brisket: Cover the slow cooker and cook the brisket until tender and shreddable, either 8 to 10 hours on the Low setting or 4 to 5 hours on High. The slow cooking ensures deep flavor development and extremely tender meat.
- Remove and Shred Brisket: Transfer the brisket to a large rimmed baking sheet. Using a slotted spoon, remove the cooked onions and peppers from the slow cooker and place them in a bowl. Skim the fat from the cooking liquid and reserve the liquid to moisten the meat.
- Shred the Meat: Cut the brisket into 2 to 3-inch chunks to make shredding easier. Use two forks to shred the meat finely. Combine the shredded meat with the cooked onions and peppers, lime juice, and enough cooking liquid to keep the mixture moist and flavorful.
- Assemble Tacos: Warm the corn or flour tortillas. Spoon the brisket mixture into each tortilla and add your preferred toppings such as shredded Monterey Jack cheese, pickled red onions, diced tomatoes, sour cream, chopped fresh cilantro, and lime wedges.
Notes
- You can substitute beef broth with water if needed, but beef broth adds more flavor.
- Adjust cooking time based on your slow cooker’s heat intensity; the meat is done when easily shredded.
- Use corn tortillas for a traditional taste or flour tortillas if preferred.
- Leftover shredded brisket can be refrigerated for up to 3 days or frozen for up to 3 months.
- Be sure to skim excess fat from the cooking liquid to prevent greasy tacos.
- Prep Time: 20 mins
- Cook Time: 4 hrs 15 mins
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
