Slow Cooker Brisket Tacos

Beef

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Prep Time:
20 mins

Cook Time:
4 hrs 15 mins

Total Time:
4 hrs 35 mins

Servings:
12

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Ingredients

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Original recipe (1X) yields 12 servings

  • 2 cups beef broth, or more as needed, divided

  • 1 (10-ounce) can red enchilada sauce

  • 2 tablespoons tomato paste

  • 4 cloves garlic, minced

  • 1 teaspoon dried thyme or 2 sprigs fresh thyme

  • 1 bay leaf

  • 2 tablespoons chili powder

  • 2 teaspoons onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 1 medium onion, halfed and sliced, divided

  • 1 poblano pepper, seeds removed and sliced, divided

  • 3 pounds beef brisket, flat cut; fat trimmed

  • 1 tablespoon lime juice

  • 24 (6-inch) corn tortillas or taco sized flour tortillas

Directions

  • Gather all ingredients. 

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Whisk together 2 cups beef broth, enchilada sauce, and tomato paste in a 6-quart slow cooker. Stir in garlic, thyme, bay leaf, chili powder, onion powder, garlic powder, cumin, and salt.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Place half of the onions and peppers in the slow cooker and set brisket on top, fat side up. Sprinkle remaining onions and peppers over the top. If meat isn’t submerged in the cooking liquid, add enough beef broth to just cover the meat.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Cover and cook until meat is fully cooked and shreds easily, 8 to 10 hours on Low or 4 to 5 hours on High.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Transfer brisket to a large rimmed baking sheet. Using a slotted spoon, remove onions and peppers from the cooking liquid and set aside in a bowl.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Skim fat from the cooking liquid and reserve cooking liquid to moisten the meat. 

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Cut brisket into 2 to 3-inch chunks, then use 2 forks to shred meat.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Combine shredded meat, cooked onions and peppers, lime juice, and enough cooking liquid to moisten meat in a serving bowl.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Serve meat in tortillas with desired toppings.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell

  • I Made It

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    Nutrition Facts (per serving)

    472
    Calories

    23g
    Fat

    28g
    Carbs

    37g
    Protein

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    Nutrition Facts

    Servings Per Recipe
    12

    Calories
    472

    % Daily Value *

    Total Fat
    23g

    30%

    Saturated Fat
    9g

    43%

    Cholesterol
    120mg

    40%

    Sodium
    591mg

    26%

    Total Carbohydrate
    28g

    10%

    Dietary Fiber
    4g

    15%

    Total Sugars
    2g

    Protein
    37g

    74%

    Vitamin C
    6mg

    7%

    Calcium
    79mg

    6%

    Iron
    4mg

    24%

    Potassium
    498mg

    11%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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