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Slow Cooked Beef Brisket Tacos
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Slow Cooked Beef Brisket Tacos

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, pico de gallo and pickled red onion are out-of-this-world delicious.
Course Meat
Cuisine Mexican Cuisine
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings 10 servings
Calories 563kcal

Ingredients

For the meat:

  • 1 1/2 tablespoon olive oil
  • 3 onions halved and sliced 1/2 inch thick
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon + 1 teaspoon salt divided
  • 1 tablespoon tomato paste
  • 2 tablespoons all purpose flour
  • 3 cloves of garlic pressed through a garlic press (or minced)
  • 1 3/4 cups chicken broth low-sodium or homemade
  • 1 +1 tablespoons red wine vinegar divided
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • pinch cayenne pepper
  • One 5 lbs. flat-cut beef brisket trimmed of excess fat
  • 3 sprigs fresh thyme
  • 3 bay leaves

For the tacos:

  • 12 6-inch corn tortillas homemade corn tortillas or supermarket-bought
  • 1 1/2 cups guacamole
  • 1 cup cooked black beans or a can of cooked black beans
  • 4 fresh tomatoes cut into small pieces
  • 1 cup red pickled onions
  • 1 cup shredded cheddar cheese or any other cheese you like
  • 2 fresh limes sliced into wedges
  • Handful of fresh cilantro leaves washed and dried

Instructions

  • Heat the oil in a large pan in medium-heat until it is shimmering. Add in the sliced onions, brown sugar, and 1/4 teaspoon of salt. Cook, stirring regularly, until the onions are wilted, 10-12 minutes.
  • Stir in the tomato paste and flour. Cook for 2-3 minutes. Add in the garlic and cook for 30 seconds.
  • Stir in the chicken broth and cook until it thickens, 4-5 minutes. Take it off the heat and add a tablespoon red wine vinegar. Let it cool for 10 minutes and place it in an airtight container. Keep it in the fridge overnight.
  • Mix 1 teaspoon of the salt, paprika, chili powder, onion powder, garlic powder, and cayenne pepper in a bowl. Prick the both sides of the beef brisket in several places (40-50 hits) using a fork. Rub the spice mixture all over the brisket. Cover it tightly with stretch film (or plastic wrap) and let it sit in the fridge overnight.
  • In the morning, take them out of the fridge. Spread half of the onion mixture in the bowl of your slow cooker. Add in the thyme sprigs and bay leaves. Place the brisket (fat side up) on top. Spread the rest of the onion mixture on top of the brisket.
  • Cover it with the lid. Set the slow cooker in low heat setting for 10-11 hours. You can also set it to high heat setting for 6-7 hours.
  • Transfer the brisket on to a cutting board. At this point, you can either slice it or shred it using two forks (this is what I did). Place the meat onto a serving platter and cover it with aluminum foil to keep warm.
  • Meanwhile, discard the thyme sprigs and bay leaves. Transfer the leftover juices into a large skillet and stir in a tablespoon red wine vinegar. Bring it to a boil and let it simmer for 15 - 20 minutes or until it is thickened to your liking.

To assemble the tacos:

  • * Do this only if you are using supermarket-bought corn tortillas. If you are making your own fresh ones, you can skip this step* Pre-heat the oven to 300 degrees. Spread 5-6 corn tortillas on to a large baking sheet. Lightly spray them with oil. Heat 2 minutes on each side. Repeat the same process for more tortillas, depending on how many tacos you want to make.
  • Make the tacos one at a time. Spread 2 tablespoons of the reduced sauce on top of a warm corn tortilla. Top it off with some of the shredded (or sliced) brisket. Garnish it with guacamole, black beans, chopped tomatoes, pickled red onions, shredded cheese, and sprinkle it with fresh cilantro leaves. If you prefer, you can drizzle more of the reduced-sauce on top. Continue with assembling rest of the tacos.
  • Serve it immediately with fresh limes.

Nutrition

Calories: 563kcal | Carbohydrates: 25g | Protein: 61g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 169mg | Sodium: 465mg | Potassium: 1216mg | Fiber: 5g | Sugar: 5g | Vitamin A: 529IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 6mg