Jul 14 2026
Restaurants›Caroline›Brisket Taco Recipe

Brisket Taco Recipe

Inspired by Caroline
Time4h 10m
Serves6

Make Brisket Taco Recipe in just 4h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brisket

Tortillas & Finish

Method

Brisket

  1. 1

    Prep rub and brisket

    Pat the brisket dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and ground cumin. Rub the spice mix evenly over all sides of the brisket and let rest at room temperature for 30 minutes (or refrigerate up to overnight and bring to room temp before cooking).

  2. 2

    Sear brisket

    Preheat a large Dutch oven or heavy, oven-safe pot over medium-high heat. Add 2 tablespoons olive oil. When shimmering, place the brisket fat-side down and sear without moving 4–6 minutes until deeply browned. Flip and sear the other side 3–5 minutes. Remove brisket and set aside.

  3. 3

    Deglaze and braise

    Reduce heat to medium. Add the chopped chipotle and apple cider vinegar to the pot and scrape up browned bits with a wooden spoon. Pour in beef broth and orange juice, then add the bay leaf. Return the brisket to the pot, fat-side up. The liquid should come about 1/3 up the sides of the brisket; add a bit more broth or water if needed. Bring to a gentle simmer.

  4. 4

    Oven braise

    Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until the brisket is fork-tender, about 2.5–3.5 hours for a 2 lb piece (time varies by thickness), checking once halfway and spooning some braising liquid over the top. The internal temperature should be about 200°F (93°C) and the meat should pull apart easily.

  5. 5

    Rest and shred

    Remove the brisket to a cutting board and let rest 15 minutes. Reserve the braising liquid. Using two forks (or meat claws), shred the brisket into bite-sized pieces, discarding excess fat and the bay leaf. If the braising liquid is very thin, skim 1/2 cup into a small saucepan and reduce over medium heat 5–8 minutes until slightly syrupy; mix a few tablespoons back into the shredded meat to keep it moist.

  6. 6

    Adjust seasoning

    Taste the shredded brisket and add salt if needed. If you prefer more heat, stir in additional chopped chipotle or a splash of the reduced braising sauce to taste.

Tortillas & Finish

  1. 7

    Warm tortillas

    Heat a large cast-iron skillet or griddle over medium-high heat. Brush each tortilla lightly with a little vegetable oil and warm 30–45 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean kitchen towel to stay warm.

  2. 8

    Assemble tacos

    Place 2–3 tablespoons of shredded brisket onto each warm tortilla. Top with a sprinkle of finely diced white onion, chopped cilantro, crumbled queso fresco, and pickled jalapeño slices if using. Spoon salsa over each taco and finish with a squeeze of fresh lime.

  3. 9

    Serve

    Serve immediately while hot with extra lime wedges and reserved braising sauce on the side for drizzling. Leftover brisket keeps well refrigerated up to 4 days and reheats gently in a skillet with a splash of the reserved sauce.