Brisket Tacos Recipe
Slow-cooked brisket served in corn tortillas with salsa.
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Ingredients
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Brisket
Tacos
Method
Preparing the Brisket
- 1
Searing the Brisket
In a large skillet, heat olive oil over medium-high heat. Season the brisket with salt, black pepper, chili powder, cumin, and smoked paprika. Sear the brisket on all sides until browned, about 4-5 minutes per side.
- 2
Slow Cooking
Transfer the seared brisket to a slow cooker. Add chopped onion, minced garlic, and beef broth. Cover and cook on low for 8 hours or until the brisket is tender and easily shredded.
- 3
Shredding the Brisket
Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes. Shred the meat using two forks and return it to the slow cooker, mixing it with the juices.
Assembling the Tacos
- 4
Warming the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable.
- 5
Filling the Tacos
Place a generous portion of shredded brisket onto each tortilla. Top with fresh cilantro, a squeeze of lime, and a spoonful of salsa.
- 6
Serving
Serve the brisket tacos immediately while hot, with extra lime wedges and salsa on the side.