Beef Brisket Tacos
Beef Brisket Tacos are SO EASY! Tender slow-cooked brisket paired with fresh toppings and warm tortillas make the perfect comfort food.
Servings: 4 servings
Ingredients
- 1 slow cooker beef brisket star of the show
- 6 small flour tortillas soft and pliable
- 1/4 cup red onion diced
- 1/4 cup cilantro chopped
- 1 jalapeno sliced
- 1/4 cup cotija cheese crumbled
Instructions
- Start with your beef brisket. Season it generously with salt and pepper, or any other spices you prefer to enhance the flavor.
- Place the seasoned brisket in your slow cooker. Optionally add beef broth or marinade to keep it moist during cooking.
- Set your slow cooker to low and cook the brisket for about 8 hours, or until fork-tender. Alternatively, cook on high for 4-5 hours if short on time.
- Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes. Then shred the meat into bite-sized pieces using two forks.
- Warm your flour tortillas in a skillet or over a flame until soft and pliable.
- Assemble the tacos by adding a generous portion of shredded brisket to each tortilla. Top with diced red onion, fresh cilantro, sliced jalapeno, and crumbled cotija cheese.
- Serve the tacos immediately while warm, with your favorite salsa or hot sauce on the side.
Equipment
- Slow Cooker
- Cutting Board
- Sharp Knife
- Serving Platter
Notes
- Store leftover shredded brisket and toppings separately in airtight containers in the refrigerator for up to 3 days.
- Reheat brisket in a skillet over medium heat or microwave for a quick option; warm tortillas separately.
- Customize toppings with avocado, salsa, sour cream, or pickled vegetables to suit your taste.