Slow Cooker Brisket Tacos Recipe

I’m sharing a pantry shortcut behind my Slow Cooker Brisket Tacos that makes them a go-to for quick dinners or gatherings.

I used to think brisket tacos were complicated, but this version changed my mind. I let a beef brisket trimmed slowly come apart in the crock pot until it’s fork tender and soaking in the smoky heat of chipotle peppers in adobo, and the result is downright addictive.

I bring these to late night hangouts when I want bragging rights without showing off. Theyre messy, bold, and full of contrasts that make you pause between bites.

If you like food that surprises you, give Slow Cooker Brisket Tacos a shot and be ready for questions.

Ingredients

• Beef brisket adds hearty protein and iron, rich but needs portion control.
• Onion brings sweetness when cooked and fiber, vitamins for gut health.
• Garlic adds savory depth and may support immunity, use plenty for punch.
• Chipotle peppers give smoky heat and capsaicin for metabolism boost.
• Tomatoes add acidity and lycopene antioxidant, helps balance rich meat.
• Lime brightens flavors with vitamin C and acidity, cuts through fattiness.
• Avocado brings creamy texture, healthy fats and fiber, keeps tacos richer.
• Tortillas supply carbs for energy, choose whole grain for extra fiber.

Ingredient Quantities

• 3 to 4 lb beef brisket, trimmed
• 1 tbsp olive oil
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup crushed tomatoes (or tomato sauce)
• 2 to 3 chipotle peppers in adobo, minced, plus 1 to 2 tbsp adobo sauce
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh lime juice (about 1 lime) or a splash of apple cider vinegar
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 bay leaves
• 8 to 12 small corn or flour tortillas
• 1 cup chopped fresh cilantro (optional)
• 1 cup finely diced white or red onion (optional)
• 2 limes, cut into wedges (for serving)
• 1 ripe avocado, sliced (optional)
• 1/2 cup crumbled cotija or queso fresco (optional)
• Salsa or hot sauce, for serving (optional)

How to Make this

1. Pat the 3 to 4 lb brisket dry, season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and brown the brisket 3 to 4 minutes per side until a nice crust forms. Don’t skip this step, it adds flavor.

2. In the same skillet toss in the sliced large yellow onion and 4 cloves minced garlic, cook 2 to 3 minutes until soft and fragrant, scraping up browned bits. Transfer the onion and garlic to the slow cooker.

3. Whisk together 1 cup beef broth, 1 cup crushed tomatoes, 2 to 3 minced chipotle peppers in adobo plus 1 to 2 tbsp adobo sauce, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce and 1 tbsp fresh lime juice (or splash apple cider vinegar). Pour this sauce over the onions and garlic in the slow cooker.

4. Nestle the seared brisket into the slow cooker, add the 2 bay leaves, cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the meat is fork tender and pulls apart easily.

5. Remove the brisket to a cutting board and discard the bay leaves. Use two forks to shred the meat, pulling with the grain and leaving some bigger pieces for texture. Strain or skim off excess fat from the cooking liquid if you want it less greasy.

6. Return the shredded brisket to the slow cooker and stir to coat with the cooking liquid. If the sauce seems thin, remove the lid and cook on HIGH for 15 to 30 minutes to reduce and concentrate the flavors.

7. Taste and adjust seasoning with more salt, a squeeze more lime juice, or extra adobo sauce if you like heat. This is the time to get the flavor right.

8. Warm 8 to 12 small corn or flour tortillas in a dry skillet, in the oven wrapped in foil, or in the microwave wrapped in a damp towel. Keep them warm under a kitchen towel while you assemble.

9. Build the tacos: tortillas, brisket, then finish with chopped fresh cilantro, finely diced white or red onion, sliced ripe avocado, crumbled cotija or queso fresco, and a squeeze of lime. Offer salsa or hot sauce on the side so folks can add heat.

10. Quick tips: shred with hot meat for easy pull apart, save extra cooking juices to spoon over tacos, refrigerate leftovers 3 to 4 days or freeze up to 3 months. If you want less fat, chill the juices and scoop off solidified fat before reheating.

Equipment Needed

1. Large heavy skillet or cast iron pan (for searing the brisket and softening onions)
2. 6 to 8 quart slow cooker / crockpot
3. Sharp chef’s knife
4. Sturdy cutting board
5. Measuring cups and spoons plus a whisk (for the sauce)
6. Tongs (for handling the brisket)
7. Two forks (for shredding the meat)
8. Ladle or fat skimmer and a fine mesh strainer (to skim or strain cooking juices)

FAQ

Slow Cooker Brisket Tacos Recipe Substitutions and Variations

Quick swaps that’ll still make awesome brisket tacos if you need to change something:

• Beef brisket (3 to 4 lb)
  • Chuck roast, 3 to 4 lb — same marbling, shreds beautifully after slow cooking
  • Beef short ribs, bone-in or boneless, richer and super tender when braised
  • Bottom round or rump roast, leaner but works if you cook low and slow and shred against the grain
  • Skirt or flank steak, cooks faster and you should slice thin instead of shredding
• Chipotle peppers in adobo (2 to 3 peppers + adobo)
  • 1 to 2 tsp chipotle powder, or 1 tbsp if you want it smoky and spicy
  • 1 tsp smoked paprika + a pinch of cayenne for heat, add a splash of tomato sauce for body
  • 2 rehydrated ancho or guajillo chiles, blended for a milder, fruity smoke
  • Just the adobo sauce (1 to 2 tbsp) if you only want the tangy smoky flavor without whole peppers
• Beef broth (1 cup)
  • Beef stock or concentrated beef bouillon dissolved in water, same beefy depth
  • Chicken or vegetable broth for a lighter base
  • 1 cup beer or dark lager for extra richness and a little caramel note
  • Plain water plus 1 to 2 tsp Worcestershire or soy sauce to boost umami
• Corn or flour tortillas (8 to 12)
  • Small flour tortillas for softer, foldable tacos
  • Warm corn tortillas from the store or masa ones for a more authentic taste
  • Lettuce leaves or large cabbage leaves for a low carb option
  • Small pita pockets or warmed flatbreads if you want a different handheld vibe

Pro Tips

1. Sear like you mean it. Get a good crust on the brisket before it goes in, scrape those browned bits into the cooker, they carry a ton of flavor. Don’t burn it though, medium high and patient is better than scorch and bitter.

2. Cook to tenderness not to time. Use a probe thermometer and aim for about 195 to 205 F internal, or test with a fork until it pulls apart like butter. If it’s not tender at the lower end of the time range just give it more hours, these cuts forgive extra time.

3. Deal with the fat smart. Chill or skim the cooking liquid and remove solidified fat for cleaner tacos, or spoon some of the good juices back over the meat for moistness. If the sauce is too thin, remove the lid and simmer to reduce, or thicken with a little cornstarch slurry right at the end.

4. Shred and finish for texture and heat. Shred while hot for easiest pulling or toss big pieces in a stand mixer for a minute if you’re lazy, then stir the meat back into the sauce so every bite is saucy. Warm tortillas wrapped up in a towel or foil so they stay pliable, and always taste and tweak salt, lime or adobo right before serving so the flavors pop.

Slow Cooker Brisket Tacos Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’m sharing a pantry shortcut behind my Slow Cooker Brisket Tacos that makes them a go-to for quick dinners or gatherings.

Pin

Servings

8

servings

Calories

619

kcal

Equipment: 1. Large heavy skillet or cast iron pan (for searing the brisket and softening onions)
2. 6 to 8 quart slow cooker / crockpot
3. Sharp chef’s knife
4. Sturdy cutting board
5. Measuring cups and spoons plus a whisk (for the sauce)
6. Tongs (for handling the brisket)
7. Two forks (for shredding the meat)
8. Ladle or fat skimmer and a fine mesh strainer (to skim or strain cooking juices)

Ingredients

• 3 to 4 lb beef brisket, trimmed

• 1 tbsp olive oil

• 1 large yellow onion, sliced

• 4 cloves garlic, minced

• 1 cup beef broth

• 1 cup crushed tomatoes (or tomato sauce)

• 2 to 3 chipotle peppers in adobo, minced, plus 1 to 2 tbsp adobo sauce

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tbsp smoked paprika

• 1 tsp dried oregano

• 1 tbsp brown sugar

• 1 tbsp Worcestershire sauce

• 1 tbsp fresh lime juice (about 1 lime) or a splash of apple cider vinegar

• 1 tsp kosher salt, plus more to taste

• 1/2 tsp black pepper

• 2 bay leaves

• 8 to 12 small corn or flour tortillas

• 1 cup chopped fresh cilantro (optional)

• 1 cup finely diced white or red onion (optional)

• 2 limes, cut into wedges (for serving)

• 1 ripe avocado, sliced (optional)

• 1/2 cup crumbled cotija or queso fresco (optional)

• Salsa or hot sauce, for serving (optional)

Directions

• Pat the 3 to 4 lb brisket dry, season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and brown the brisket 3 to 4 minutes per side until a nice crust forms. Don’t skip this step, it adds flavor.
• In the same skillet toss in the sliced large yellow onion and 4 cloves minced garlic, cook 2 to 3 minutes until soft and fragrant, scraping up browned bits. Transfer the onion and garlic to the slow cooker.
• Whisk together 1 cup beef broth, 1 cup crushed tomatoes, 2 to 3 minced chipotle peppers in adobo plus 1 to 2 tbsp adobo sauce, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce and 1 tbsp fresh lime juice (or splash apple cider vinegar). Pour this sauce over the onions and garlic in the slow cooker.
• Nestle the seared brisket into the slow cooker, add the 2 bay leaves, cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the meat is fork tender and pulls apart easily.
• Remove the brisket to a cutting board and discard the bay leaves. Use two forks to shred the meat, pulling with the grain and leaving some bigger pieces for texture. Strain or skim off excess fat from the cooking liquid if you want it less greasy.
• Return the shredded brisket to the slow cooker and stir to coat with the cooking liquid. If the sauce seems thin, remove the lid and cook on HIGH for 15 to 30 minutes to reduce and concentrate the flavors.
• Taste and adjust seasoning with more salt, a squeeze more lime juice, or extra adobo sauce if you like heat. This is the time to get the flavor right.
• Warm 8 to 12 small corn or flour tortillas in a dry skillet, in the oven wrapped in foil, or in the microwave wrapped in a damp towel. Keep them warm under a kitchen towel while you assemble.
• Build the tacos: tortillas, brisket, then finish with chopped fresh cilantro, finely diced white or red onion, sliced ripe avocado, crumbled cotija or queso fresco, and a squeeze of lime. Offer salsa or hot sauce on the side so folks can add heat.
• Quick tips: shred with hot meat for easy pull apart, save extra cooking juices to spoon over tacos, refrigerate leftovers 3 to 4 days or freeze up to 3 months. If you want less fat, chill the juices and scoop off solidified fat before reheating.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 325g
• Total number of serves: 8
• Calories: 619kcal
• Fat: 43g
• Saturated Fat: 16.6g
• Trans Fat: 0.1g
• Polyunsaturated: 3.8g
• Monounsaturated: 22.5g
• Cholesterol: 160mg
• Sodium: 520mg
• Potassium: 795mg
• Carbohydrates: 19.5g
• Fiber: 1.8g
• Sugar: 3g
• Protein: 45g
• Vitamin A: 400IU
• Vitamin C: 4.8mg
• Calcium: 25mg
• Iron: 5.6mg