Slow Cooked Beef Brisket Tacos

Whether you’re planning a Cinco de Mayo party, a Tex-Mex-themed gathering, or looking for a tasty weeknight dinner doesn’t matter. These crock pot brisket tacos will delight your tastebuds with their fresh, smoky taste. Top them with my Easy Guacamole, or serve them alongside my fan-favorite Mexican Street Corn for an authentic Mexican meal. Add a pitcher of Pineapple Margaritas, and you’ll never be at a loss for party ideas again!

Ingredients

To make these easy slow-cooker beef brisket tacos, you’ll need two sets of ingredients:

For the Slow Cooker Brisket

Made with the most flavorful and fresh ingredients, this is easily the best brisket taco recipe for Mexican food lovers. Crowds will go wild for this simple recipe’s rich, seasoned taste.

• Brisket: I recommend using 3-4 pounds of brisket for this beef brisket taco recipe—the perfect size for six servings. When selecting your taco brisket, find a piece of meat with significant marbling and a layer of fat on top for extra flavor.
• All-purpose flour: Flour is the key to making a thick, flavorful sauce for brisket tacos. However, you can omit this ingredient if you follow a gluten-free diet.
• Onion: Robust yet mellow, onions give great depth to these brisket crock pot tacos. Cut your onions into thick half-moon slices before adding them to the slow cooker.
• Peppers: Spice lovers will love the addition of jalapeno or poblano peppers to this easy taco recipe. Chop your peppers well, and you’re good to go!
• Beef broth: I use beef broth in my taco beef brisket to give it a complex, hearty taste. However, chicken broth or even vegetable broth would also work.
• Tomato paste: Rich tomato paste will give your brisket gorgeous color and an irresistibly piquant taste.
• Fresh thyme sprigs: Thyme is the ultimate flavor-booster ingredient in hearty meat dishes. Earthy and lemony, this simple addition will lighten your beef’s taste.
• Seasonings: I recommend using paprika, chili powder, onion powder, garlic powder, and salt for seasoning your beef.
• Red wine vinegar: A small dash of red wine vinegar will brighten the smoky sweetness of this slow cooker brisket recipe. However, you could also use apple cider vinegar or any other vinegar you have on hand.

Brisket Taco Toppings

The sky is the limit when it comes to toppings for brisket tacos. Any of your favorite taco toppings would work, but you can find nearly a dozen tasty ideas below. You can use flour tortillas, make your own corn tortillas (following this masa tortilla recipe), or buy them at the store if you are short on time.

• Guacamole: No one can resist a classic when considering what to put on brisket tacos. You only need four ingredients to make my creamy, fresh, and super easy guacamole recipe, perfect for shredded brisket tacos.
• Tomatoes: Lighten up these brisket slow cooker tacos with the simple addition of tomatoes. You can use your favorite store-bought salsa, cherry tomato salsa, dice up fresh tomatoes, or make homemade pico de gallo.
• Jalapenos: If you’re a fan of spice, topping a handful of fresh or pickled jalapenos will give your Mexican brisket just the right amount of kick.
• Mexican cheese: Tangy and mild, a blend of Mexican cheeses is guaranteed to add a creamy taste to your brisket tacos. For extra freshness, you can even crumble cotija cheese on top of your tacos.
• Pickled red onions: Anyone who likes bold flavors will adore the tangy punch of this easy red onion topping. For the most authentic flavors, try my Mexican Red Onion recipe. Or, you can also use roasted red onion slices if you are not a fan.
• Fresh cilantro: Cilantro is optional, but it is a nice addition if you are a fan.
• Lime wedges: If you like a little zing to your tacos, serve them with fresh lime juice. Lime wedges are a visually stunning way to add a citrusy bite.
• Sour cream: Cool and tangy, a dollop of sour cream is just what your Mexican brisket tacos need to balance out their robust, spicy taste.
• Sauce: Nothing pairs better with this shredded brisket recipe than its leftover juices we reduce at the end. Simply follow the steps in the recipe to make the sauce that takes this recipe to the next level.

How to Make Shredded Brisket for Tacos

Anyone—beginner and master chefs alike—can easily whip up pulled brisket tacos. You can let your slow cooker do the work when following these easy instructions.

1. Make the meat rub: In a small bowl, mix the paprika, chili powder, onion powder, garlic powder, and salt.
2. Prick the meat: Use a sharp knife to puncture both sides of the meat in several places. I recommend pricking the beef about 20-30 times for maximum flavor. Then, use a paper towel to pat dry the meat.
3. Rub the meat: Rub the spice mixture into both sides of the beef before wrapping it tightly with stretch film or plastic wrap. Let the meat marinate in the fridge for 4-8 hours.
4. Let the beef rest: On the day of cooking, remove the spice-rubbed beef from the fridge. Let it rest for 30-45 minutes while prepping the remaining ingredients.

5. Dust the meat with flour: Remove the stretch film from the beef, and sprinkle both sides with flour. Shake off any excess flour.
6. Whisk the broth: Whisk together the beef broth and tomato paste in a measuring cup and set the mixture aside.
7. Layer the slow cooker: Place half of the sliced onions, pepper, and minced garlic at the base of the crock pot. Transfer the meat, fat-side-up, on top of the veggies. Then, add the remaining vegetables on top of the beef. Pour the broth mixture atop the brisket, adding the thyme and bay leaves to the liquid.
8. Cook the brisket: Cover the slow cooker and cook the beef on low for 8-10 hours. By the end, the meat should be fully cooked and easily shreddable.

9. Shred the beef: Transfer the cooked meat to a cutting board or cookie sheet. Before adding it to your tacos, shred the brisket with two forks. Cover it with aluminum foil until ready to serve.

10. Prepare the sauce: Place a colander over a saucepan and strain the leftover liquid. Discard the veggies. Then, bring the sauce to a boil over medium-high heat, then reduce it to medium heat. Let the mixture simmer for 15 minutes or until it reduces by half. Taste the sauce and add any extra seasoning, if desired. Just before serving, add the red wine vinegar.

How to Assemble Brisket Tacos

The most fun part about making brisket street tacos is assembling them. Design your tacos using whatever toppings you like, and you’ll have a photo-ready main the entire family will love.

1. Prepare the taco station: Place the taco toppings in individual serving bowls, including the shredded brisket and the reduced sauce.
2. Warm the tortillas: If desired, warm the tortillas in a small pan or microwave.
3. Assemble shredded beef tacos: Lay out a tortilla, and add a helping of shredded brisket. Drizzle the meat with a tablespoon of the sauce, and then add your favorite toppings on top of the tacos. Repeat this process with the remaining tortillas.
4. Serve: Garnish the beef brisket tacos with fresh lime and serve.

How to Make Ahead, Store, Freeze, Thaw, and Reheat?

Storing brisket for tacos is one of the easiest meal preps you’ll ever do. Make your brisket ahead or store the meat and juices for simple lunches throughout the month.

• Make ahead: You can prepare this brisket taco recipe up to 2 days in advance. Not only does this process make meal prep a cinch, but it also lets the flavors develop before serving the brisket for leftover tacos.
• Storage: To store your slow cooker brisket tacos, shred the leftover meat and let it reach room temperature. Then, portion the brisket leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
• Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
• Reheat: I recommend reheating the leftovers in a pan with the juices for maximum juiciness. However, you could also place the leftover beef brisket in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Expert Tips

You don’t have to be a master chef to learn how to make brisket tacos. These pro tips will ensure your beef is as tender and flavorful as possible.

• Don’t skip the resting: To get delicious flavor into every bite of brisket, I recommend letting your meat rest for at least 4 hours, preferably overnight. This step ensures that your beef absorbs its savory seasonings before adding it to the slow cooker.
• Low and slow: A great way to ensure soft, tender meat is to take time with the recipe. Cook the brisket for at least 8-10 hours on low heat, letting the meat relax and absorb its juices. If you want to serve the tacos at night, begin cooking early in the morning. If you plan to serve these tacos during the day, start slow cooking the night before.
• Skim the fat: Because this beef brisket recipe cooks off much of the meat’s fat in the crock pot, I recommend skimming off the extra fat from the meat mixture with a wooden spoon before serving.
• Reduce the leftover liquid to use as a sauce: My favorite way to dress my own tacos is by transforming the brisket’s cooking liquid into a mouthwatering sauce. Let the liquid simmer for 15 minutes until it reduces by half. Then, add extra seasonings and serve!
• Taste for seasoning: There are two times I recommend tasting your tender brisket recipe for seasoning: just after shredding your meat and when you first taste the reduced sauce (i.e., while it’s simmering). Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
• Customize it to your liking: Brisket tacos are one of my favorite foods because of how much fun you can have customizing them! Play with whatever toppings you want, experimenting with new combinations until you find your favorite.

FAQs

Want to know more about how to make brisket in a crock pot for tacos? I’ve answered all your questions here so you can enjoy melt-in-your-mouth eats any day of the week.

Other Beef Recipes You Might Like:

Can’t get enough of this beef brisket taco recipe? These other beef dishes will satisfy your cravings with hearty, fresh flavors even a pro chef wouldn’t be able to resist.

• Thai Steak Noodle Salad
• Potato and Meatballs
• Recipe for Turkish Meatballs
• Flank Steak Tacos
• Pasta Bolognese
• Instant Pot Chuck Roast
• Check out all our beef recipes
• Love Mexican food? Check out all our Mexican-inspired recipes

If you try this recipe, please take a moment to give it a star rating and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Slow Cooked Brisket Tacos Recipe

5 from 19 votes

By: Aysegul Sanford

Yields6 servings

Prep Time30 minutes mins

Cook Time10 hours hrs

Marinading time8 hours hrs

Total Time18 hours hrs 30 minutes mins

This Slow Cooker Beef Brisket Tacos Recipe requires little hands on time, but every minute is worth the effort. Corn tortillas filled with slow cooked brisket, guacamole, and pickled red onion are out-of-this-world delicious.

Ingredients 

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For The Seasoning (Meat Rub)

• ▢ 1 tablespoon paprika
• ▢ 1 tablespoon chili powder
• ▢ 2 teaspoons onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 ½ teaspoons salt
• ▢ 3 lbs. beef brisket , flat cut; trimmed of excess fat and “silver skin”
• ▢ 2 tablespoons of all-purpose flour
• ▢ 1 onion, halved and sliced ½ inch thick
• ▢ 1 jalapeno, or poblano pepper; seeds removed and roughly chopped
• ▢ 4 garlic cloves, minced
• ▢ 3 cups beef broth
• ▢ 1 tablespoon tomato paste
• ▢ 3 sprigs fresh thyme, or 1 teaspoon dried thyme
• ▢ 2 bay leaves
• ▢ 1 tablespoon red wine vinegar

For The Tacos:

• ▢ 12 6-inch corn tortillas
• ▢ 1 ½ cups guacamole
• ▢ 1 tomato, cut into small pieces
• ▢ 1 jalapeno pepper, seeded and sliced
• ▢ 1 cup Mexican cheese, such as queso fresco or cotija cheese
• ▢ 1 cup pickled red onions
• ▢ ½ cup fresh cilantro leaves, chopped
• ▢ Lime wedges, for serving

Instructions 

For Slow Cooker Brisket:

• Prepare the meat rub: Mix the paprika, chili powder, onion powder, garlic powder, and salt in a bowl.
• Prick both sides of the meat in several places ( about 20-30 “hits”) using the tip of a sharp knife. Then pat dry the meat on both sides using a sheet of paper towel.
• Rub the spice mixture over both sides of the meat. Wrap it tightly with stretch film or plastic wrap and let it marinate in the fridge for at least 4 hours or preferably overnight (up to 8 hours.)
• On the day of cooking, remove the meat from the refrigerator and let it rest for 30 minutes while you prepare the rest of the ingredients.
• Remove the stretch film. Sprinkle it with the flour on both sides, shaking off the excess.
• Whisk together beef broth and tomato paste in a measuring cup until combined. Set it aside.
• Place half of the sliced onions, pepper, and minced garlic at the bottom of the slow cooker. Place the meat with the fat side up on top of the mixture.
• Add the remaining sliced onions, pepper, and minced garlic on top of the meat. Pour the mixture over the meat. Add the thyme and bay leaves to the liquid.
• Cover and cook on low heat setting for 8-10 hours or until meat is fully cooked and shreds easily.
• Transfer the now-cooked brisket onto a cutting board (or cookie sheet) and cover it with aluminum foil to keep it warm. Right before serving, shred the meat using two forks. When done, cover it with aluminum foil to keep it warm.

To Make The Sauce:

• Using a large spoon, skim off the liquid fat layer in the crock pot as much as you can*. Place a colander over a saucepan, strain the leftover liquid, and discard the veggies.
• Bring the liquid to a boil over medium-high heat. Turn the heat down to medium and let it simmer for 15 minutes or until it is reduced by half and slightly thickened. Taste for seasoning and add more if necessary. Add the red wine vinegar at the last minute to brighten the flavor.

To Assemble the tacos:

• Set up your taco station by placing the toppings in individual serving bowls, the now-shredded meat, and the reduced sauce.
• If preferred, warm tortillas.
• To assemble the brisket tacos, place shredded brisket over a corn tortilla. Drizzle it with a tablespoon (or more) of the reduced sauce, and then add the toppings. Repeat the same process with the rest of the tortillas.
• Garnish with fresh lime and serve!

Notes

• Taste for seasoning: There are two times I recommend tasting this recipe for seasoning: First, just after shredding your meat, and then second, when the sauce is fully reduced after the simmering time is fully completed. Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
• Make it your own: I included some topping suggestions, but as with any other taco recipe, the sky is the limit when dressing your tacos. Use this recipe as a place to start and customize it to your liking.
• Skim the fat: Do not skip removing the liquid fat at the top layer of the liquid. The amount of liquid fat you’ll end up with depends on how fatty your meat is. You can reserve (I usually freeze it) and use it in place of oil or butter in recipes or discard it. Alternatively, if you have it, you can use a fat separator to remove it.
• Make ahead: You can prepare the slow-cooked brisket recipe up to 2 days in advance. Doing so helps develop flavors and make them rich and even more delicious. When ready to serve, warm up the meat (and the sauce), prep taco toppings, and assemble at the table.
• Storage: To store your slow cooker brisket tacos, shred the leftover meat and bring it to room temperature. Then, portion the leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
• Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
• Reheat: I recommend reheating the brisket in a pan with the juices for maximum juiciness. However, you could also place the leftovers in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Nutrition

Calories: 642kcal | Carbohydrates: 36g | Protein: 58g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 158mg | Sodium: 1394mg | Potassium: 1315mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1502IU | Vitamin C: 14mg | Calcium: 215mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Meat

Cuisine: Mexican Cuisine

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