Brisket Tacos
Slow-cooked, tender shredded brisket seasoned with a customizable blend of spices, nestled in warm tortillas with your choice of toppings and sauces. Build your perfect taco with swappable proteins, tortillas, and flavor profiles.
Ingredients
Method
Pat the beef brisket dry with paper towels and season all sides generously with salt and black pepper.
In a small bowl, mix together chili powder, cumin, paprika, and a pinch of salt to create the spice blend.
Place quartered onion and minced garlic in the bottom of your slow-cooker.
Rub the spice blend evenly over the entire brisket and place it in the slow-cooker on top of the aromatics.
Pour beef broth and lime juice around the brisket, then add bay leaves.
Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until the meat shreds easily with a fork.
Remove the brisket to a cutting board and shred using two forks, discarding any large fat pieces.
Return shredded brisket to the slow-cooker and stir to combine with the cooking liquid; season to taste with additional salt and pepper.
Warm tortillas in a skillet or over a gas flame until pliable.
Fill each tortilla with 3-4 tbsp shredded brisket, using a slotted spoon to drain excess liquid.
Top with sliced red onion, fresh cilantro, your choice of salsa, and crumbled cotija cheese. Serve immediately with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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