Tender and full of flavor, these brisket tacos are perfect for family dinners or when hosting.
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These brisket tacos are a perfect way to turn tender brisket into a delicious dinner. Made with juicy sliced or shredded brisket, warm tortillas, and simple fresh toppings, this taco recipe is ideal for weeknight dinners, casual entertaining, or using up leftover brisket. Using a crockpot makes this recipe, simple with very little to be done other than shredding the the brisket and top the tacos. If you love crockpot recipes this Slow Cooker Chuck Roast and this Slow Cooker French Dip Sandwich are definitely recipes to add to your list to make.
What Type of Brisket to Use
This recipe calls for the Beef Brisket Point which is a fattier, richer, more marbled and great for shredding, it’s also more tender and falls apart more easily. The flat beef brisket is more lean and better for slices. While you can use the flat beef brisket for this recipe I highly recommend trying to find a beef brisket point.
Ingredients
Beef Brisket Point – Try to find the brisket point as it’s much more tender. This recipe used a 2 1/4 point brisket point. This is a good beef brisket point.
Taco Seasoning – Use your favorite homemade or store bough brand
Salt – Use fine sea salt
Beef Broth – You will only need 1 cup, use your favorite brand
Corn Tortillas – Use your favorite brand
Pickled Onions – Store bought or homemade red pickled onions
Cotija Cheese – Perfect for this dish but you can substitute taco cheese or cheddar cheese
Cilantro – For a added flavor
Taco Sauce – Use your favorite brand I used the Ortega brand.
Lime Wedges – Perfect for clean, simple, enhanced flavors
Instructions
In a small bowl combine the taco seasoning and salt.
Place the brisket into the slow cooker, then liberally sprinkle the taco/salt seasoning onto the entire brisket (top and bottom)
Add 1 cup of beef broth to the side of the crockpot then cover the crockpot with the lid
Set the crockpot to the low setting for 7 hours.
Prepare the toppings and placed them into serving bowls then refrigerate them until it’s time to serve.
Once the timer goes off on the crockpot, remove the brisket to a cutting board then shred the meat using two forks. (You can reserve a bit of broth or drain it depending on how dry the brisket is)
Warm the tortillas in a skillet and keep covered.
When it’s time to serve, add the lime wedges and toppings onto a platter for easy taco building.
Place a small amount of brisket, onto the center of the tortilla then choose desired toppings.
Recipe Tips
- Make sure you have a thick cut of brisket for more tenderness
- Heat the tortillas in a dry skillet for a few seconds on each side then keep them warm
- Do not put the shredded brisket back into the broth it was cooked in, it will make the tacos soggy
Storage
Store the brisket in a sealed container in the refrigerator up to 3 days
Brisket Tacos with Simple Toppings (Crockpot)
Equipment
- 1 Slow Cooker/ Crock Pot
Ingredients
- 2.25 lb Beef Brisket Point Try to find a brisket point or thick cut brisket
- 2 1/2 tbsp Taco Seasoning
- 1 1/2 tsp Fine Sea Salt
- 1 cup Beef Broth
- 8 Corn Tortillas
- 2 Limes, cut into wedges
- 1 cup Pickled Onions store bought or homemade
- Cotija Cheese, crumbled
- 1 cup Taco Sauce I like the Ortega brand
- 1 bunch Cilantro, minced
Instructions
- In a small bowl combine the taco seasoning and salt.
- Place the brisket into the slow cooker, then liberally sprinkle the taco/salt seasoning onto the entire brisket (top and bottom)
- Add 1 cup of beef broth to the side of the crockpot then cover the crockpot with the lid.
- Set the crockpot to the low setting for 7 hours.
- Prepare the toppings and placed them into serving bowls then refrigerate them until it’s time to serve.
- Once the timer goes off on the crockpot, remove the brisket to a cutting board then shred the meat using two forks. (You can reserve a bit of broth or drain it depending on how dry the brisket is)
- Warm the tortillas in a skillet and keep covered.
- When it’s time to serve, add the lime wedges and toppings onto a platter for easy taco building.
- Place a small amount of brisket, onto the center of the tortilla then choose desired toppings.
Notes
- Make sure you have a thick cut of brisket for more tenderness I used this brisket
- Heat the tortillas in a dry skillet for a few seconds on each side then keep them warm
- Do not put the shredded brisket back into the broth it was cooked in, it will make the tacos soggy
