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Brisket Tacos Crock Pot

Crock Pot Brisket Tacos Recipe

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb beef brisket flat, trimmed of excess fat
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup low-sodium beef broth
  • 2 tbsp apple cider vinegar
  • 1 to 2 chipotle peppers in adobo sauce, minced (plus 1 tbsp adobo sauce)
  • 1 small onion, sliced
  • 3 cloves garlic, smashed
  • Corn or flour tortillas, warmed
  • Lime wedges, chopped cilantro, diced white onion, sliced jalapeños, crumbled cotija, for topping

Method
 

  1. Pat the brisket dry. Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper, then rub onto the meat. Sear in a hot skillet with oil for about 4 minutes per side until a dark crust forms.
  2. Place the brisket in the slow cooker, scatter onion and garlic around it. Deglaze the skillet with beef broth, scraping up browned bits. Stir in vinegar, minced chipotles, and adobo sauce, then pour over the brisket.
  3. Cover and cook on low for 480 mins (8 hours) or high for 300 mins (5 hours) until fork-tender.
  4. Remove the brisket and shred with two forks, discarding large fat pieces. Return meat to the pot and toss in the cooking liquid; reduce on high for 15 minutes uncovered if it looks too thin.
  5. Warm tortillas, fill with shredded brisket, and top with onion, cilantro, cotija, and lime. Serve immediately.

Notes

The cook time is for low; you can use high for about 300 mins (5 hours) if you’re short on time. Let the brisket rest in the liquid for 10 minutes before shredding to help it stay extra juicy.