Low and slow cooked beef brisket shredded and then placed in corn tortillas along with taco toppings for a next-level taco recipe.
- Brisket - Beef broth - Onion - Peppers - Tomato paste - Seasonings - Fresh thyme sprigs - Taco toppings
Make the meat rub by mixing spices in a bowl. Prick meat in several places, cover it with rub, wrap in stretch film and let it sit overnight.
In the morning, sprinkle meat with flour. Place the brisket in the crock pot along with veggies & tomato sauce and cook in low heat for 8-10 hours.
Carefully remove the meat from the slow cooker on to a sheet pan. Shred and cover with foil to keep it warm.
Scrape some of the oil from the liquid. Strain the veggies and transfer the leftover juices into a pot. Cook until thickened, 15 minutes or so.
To assemble tacos, place shredded brisket meat in the middle of a tortilla, drizzle with the dressing and top it off with your favorite toppings. Serve!
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Are you a fan of Mexican-cuisine inspired recipes? We do too! Check out all our Mexican recipes in one place for more!