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Brisket Tacos Recipe

Name: Willie's Grill & Icehouses BRISKET TACOS Recipe
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs beef brisket, trimmed; 1 tbs kosher salt; 1 tsp black pepper, freshly ground; 2 tbs vegetable oil; 1 each yellow onion, large, sliced; 4 each garlic cloves, smashed; 1 tbs chipotle in adobo, chopped; 2 tbs tomato paste; 2 cups beef stock; 2 tbs apple cider vinegar; 1 tbs brown sugar; 1 tsp cumin, ground; 1 tsp oregano, dried; 1 each bay leaf; 12 each corn tortillas; 2 tsp vegetable oil (for warming tortillas); 0.5 cups white onion, finely chopped; 0.5 cups fresh cilantro, chopped; 2 each lime, cut into wedges; 0.5 cups crumbled queso fresco or cotija; 0.25 cups pickled jalapeños (optional), sliced; 2 tsp hot sauce (optional); 2 each roma tomatoes, finely diced; 0.5 each jalapeño, seeded and minced; 0.25 cups red onion, finely diced; 0.25 cups fresh cilantro, chopped; 1 tbs lime juice; 0.5 tsp salt

Inspired by Willie's Grill & Icehouse

Time3h 50m

Serves6

Make Brisket Tacos Recipe in just 3h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Braised Brisket

2 lbs beef brisket, trimmed

1 tbs kosher salt

1 tsp Black pepper, freshly ground

2 tbs Tuscany sunflower oil

1 each yellow onion, large, sliced

4 each garlic cloves, smashed

1 tbs chipotle in adobo, chopped

2 tbs tomato paste

2 cups beef stock

2 tbs Apple cider vinegar

1 tbs Brown sugar

1 tsp cumin, ground

1 tsp Oregano, dried

1 each bay leaf

Taco Assembly & Toppings

12 each corn tortillas

2 tsp vegetable oil (for warming tortillas)

1/2 cups white onion, finely chopped

1/2 cups Fresh cilantro, chopped

2 each Lime, cut into wedges

1/2 cups crumbled queso fresco or cotija

1/4 cups pickled jalapeños (optional), sliced

2 tsp hot sauce (optional)

Optional Quick Salsa

2 each roma tomatoes, finely diced

1/2 each jalapeño, seeded and minced

1/4 cups red onion, finely diced

1/4 cups Fresh cilantro, chopped

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

Method

Braised Brisket

Season brisket

Pat the brisket dry with paper towels. Rub kosher salt and freshly ground black pepper evenly over all sides.

Sear

Heat a large Dutch oven or ovenproof heavy pot over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, add the brisket and sear until deeply browned on both sides, about 4–6 minutes per side. Remove brisket and set aside.

Sauté aromatics

Reduce heat to medium. Add the sliced yellow onion to the pot and sauté 6–8 minutes until softened and beginning to brown. Add smashed garlic and chopped chipotle; cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and build braising liquid

Pour in 2 cups beef stock and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add apple cider vinegar, brown sugar, ground cumin, dried oregano and bay leaf. Stir to combine.

Braise

Return the brisket to the pot, fat side up. Bring liquid to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 325°F (160°C). Braise until the brisket is fork-tender, about 2.5–3 hours (timing may vary depending on thickness). Check after 2 hours: if the liquid is reducing too much, add up to 1/2 cup extra stock or water.

Rest and shred

Remove the brisket from the oven and transfer to a cutting board. Let rest 15 minutes, then use two forks to shred the meat into bite-sized pieces. Skim excess fat from the braising liquid, then return 1–1.5 cups of the braising liquid to the shredded brisket to keep it moist and flavorful. Taste and adjust seasoning with salt and pepper as needed.

Optional Quick Salsa

Combine diced roma tomatoes, minced jalapeño, red onion, cilantro, lime juice and 1/2 teaspoon salt in a bowl. Stir and let sit 10–15 minutes for flavors to meld. Taste and adjust salt or lime.

Taco Assembly & Serving

Warm tortillas

Heat a cast-iron skillet or griddle over medium-high heat. Lightly brush each corn tortilla with a few drops of vegetable oil. Warm tortillas 30–45 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place a small handful (about 2–3 tablespoons) of shredded brisket into each warmed tortilla. Spoon a little of the reserved braising liquid over the meat if desired for extra juiciness. Top with finely chopped white onion, chopped cilantro, crumbled queso fresco, and pickled jalapeño slices if using. Add a squeeze of fresh lime and a few drops of hot sauce if desired.

Serve

Serve immediately with extra lime wedges and remaining braising liquid on the side. Leftover brisket keeps in the refrigerator up to 4 days and reheats gently in a skillet with a splash of stock.