two slow cooked brisket tacos | corn tortilla | peanut chipotle sauce

In a slow cooker, combine the beef brisket, chopped onion, minced garlic, beef broth, smoked paprika, cumin, salt, and black pepper. Cook on low for 8 hours or until the brisket is tender.

Prepare the Brisket

In a blender, combine peanut butter, chipotle peppers, and lime juice. Blend until smooth. Adjust seasoning as needed.

Make the Peanut Chipotle Sauce

Once the brisket is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded brisket to the slow cooker to absorb the juices.

Shred the Brisket

Heat the corn tortillas in a skillet over medium heat for about 30 seconds on each side until warm and pliable.

Warm the Tortillas

Fill each tortilla with a generous portion of shredded brisket, drizzle with peanut chipotle sauce, and top with chopped cilantro.

Assemble the Tacos

beef brisket

corn tortillas

brisket tacos

Recipe information

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