Brisket Tacos with Simple Toppings (Crockpot)
Tender and full of flavor, these brisket tacos are perfect for family dinners or when hosting.
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
Nutrition
Serving: 1TacoCalories: 327kcalCarbohydrates: 32gProtein: 29gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 79mgSodium: 3111mgPotassium: 537mgFiber: 8gSugar: 7gVitamin A: 2924IUVitamin C: 20mgCalcium: 40mgIron: 5mg
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