Brisket Tacos Recipe

Name: Maddie's Wine and Whiskeys Brisket Tacos Recipe
Cook time: 10 h
Total time: 10 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs Beef brisket; 2 cups Beef broth; 1 cup Onion, chopped; 4 cloves Garlic, minced; 2 tbs Chili powder; 1 tbs Cumin; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 12 pieces Corn tortillas; 1 cup Fresh cilantro, chopped; 1 cup Red onion, diced; 2 pieces Lime, cut into wedges; 2 pieces Avocado, sliced; 1 cup Sour cream

Inspired by Maddie's Wine and Whiskey

Time10h

Serves6

Slow-cooked brisket with fresh toppings

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Frequently paired with

The best thing to pair and share with Brisket Tacos

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Alexander's Conquest

Casamigos Blanco, Cacao Blanc, Ginger, almond, cream.

creamy · sweet · spicy

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Ingredients

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Brisket

3 lbs Beef brisket

2 cups Beef broth

1 cup Onion, chopped

4 cloves Garlic, minced

2 tbs Chili powder

1 tbs Cumin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Taco Toppings

12 pieces Corn tortillas

1 cup Fresh cilantro, chopped

1 cup Red onion, diced

2 pieces Lime, cut into wedges

2 pieces Avocado, sliced

1 cup Sour cream

Method

Brisket Preparation

Sear the Brisket

In a large skillet, heat the olive oil over medium-high heat. Season the brisket with salt and black pepper, then sear it in the skillet on all sides until browned, about 4-5 minutes per side. Remove from heat.

Prepare the Slow Cooker

In the slow cooker, add the chopped onion, minced garlic, chili powder, cumin, and beef broth. Stir to combine.

Cook the Brisket

Place the seared brisket into the slow cooker, ensuring it is submerged in the broth mixture. Cover and cook on low for 8-10 hours, or until the brisket is tender and easily shredded.

Shred the Brisket

Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes. Shred the brisket using two forks and return it to the slow cooker to mix with the juices.

Taco Assembly

Warm the Tortillas

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Assemble the Tacos

Fill each tortilla with shredded brisket, then top with chopped cilantro, diced red onion, and slices of avocado.

Serve with Lime and Sour Cream

Serve the tacos with lime wedges and a dollop of sour cream on the side for drizzling.