Ingredients
To make these easy slow-cooker beef brisket tacos, you’ll need two sets of ingredients:
For the Slow Cooker Brisket
Made with the most flavorful and fresh ingredients, this is easily the best brisket taco recipe for Mexican food lovers. Crowds will go wild for this simple recipe’s rich, seasoned taste.
Brisket: I recommend using 3-4 pounds of brisket for this beef brisket taco recipe—the perfect size for six servings. When selecting your taco brisket, find a piece of meat with significant marbling and a layer of fat on top for extra flavor. All-purpose flour: Flour is the key to making a thick, flavorful sauce for brisket tacos. However, you can omit this ingredient if you follow a gluten-free diet. Onion: Robust yet mellow, onions give great depth to these brisket crock pot tacos. Cut your onions into thick half-moon slices before adding them to the slow cooker. Peppers: Spice lovers will love the addition of jalapeno or poblano peppers to this easy taco recipe. Chop your peppers well, and you’re good to go! Beef broth: I use beef broth in my taco beef brisket to give it a complex, hearty taste. However, chicken broth or even vegetable broth would also work. Tomato paste: Rich tomato paste will give your brisket gorgeous color and an irresistibly piquant taste. Fresh thyme sprigs: Thyme is the ultimate flavor-booster ingredient in hearty meat dishes. Earthy and lemony, this simple addition will lighten your beef’s taste. Seasonings: I recommend using paprika, chili powder, onion powder, garlic powder, and salt for seasoning your beef. Red wine vinegar: A small dash of red wine vinegar will brighten the smoky sweetness of this slow cooker brisket recipe. However, you could also use apple cider vinegar or any other vinegar you have on hand.
How to Make Shredded Brisket for Tacos
Anyone—beginner and master chefs alike—can easily whip up pulled brisket tacos. You can let your slow cooker do the work when following these easy instructions.
Guacamole: No one can resist a classic when considering what to put on brisket tacos. You only need four ingredients to make my creamy, fresh, and super easy guacamole recipe, perfect for shredded brisket tacos. Tomatoes: Lighten up these brisket slow cooker tacos with the simple addition of tomatoes. You can use your favorite store-bought salsa, cherry tomato salsa, dice up fresh tomatoes, or make homemade pico de gallo. Jalapenos: If you’re a fan of spice, topping a handful of fresh or pickled jalapenos will give your Mexican brisket just the right amount of kick. Mexican cheese: Tangy and mild, a blend of Mexican cheeses is guaranteed to add a creamy taste to your brisket tacos. For extra freshness, you can even crumble cotija cheese on top of your tacos. Pickled red onions: Anyone who likes bold flavors will adore the tangy punch of this easy red onion topping. For the most authentic flavors, try my Mexican Red Onion recipe. Or, you can also use roasted red onion slices if you are not a fan. Fresh cilantro: Cilantro is optional, but it is a nice addition if you are a fan. Lime wedges: If you like a little zing to your tacos, serve them with fresh lime juice. Lime wedges are a visually stunning way to add a citrusy bite. Sour cream: Cool and tangy, a dollop of sour cream is just what your Mexican brisket tacos need to balance out their robust, spicy taste. Sauce: Nothing pairs better with this shredded brisket recipe than its leftover juices we reduce at the end. Simply follow the steps in the recipe to make the sauce that takes this recipe to the next level.
How to Assemble Brisket Tacos
The most fun part about making brisket street tacos is assembling them. Design your tacos using whatever toppings you like, and you’ll have a photo-ready main the entire family will love.
How to Make Ahead, Store, Freeze, Thaw, and Reheat?
Storing brisket for tacos is one of the easiest meal preps you’ll ever do. Make your brisket ahead or store the meat and juices for simple lunches throughout the month.
Make ahead: You can prepare this brisket taco recipe up to 2 days in advance. Not only does this process make meal prep a cinch, but it also lets the flavors develop before serving the brisket for leftover tacos. Storage: To store your slow cooker brisket tacos, shred the leftover meat and let it reach room temperature. Then, portion the brisket leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days. Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight. Reheat: I recommend reheating the leftovers in a pan with the juices for maximum juiciness. However, you could also place the leftover beef brisket in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.
Expert Tips
You don’t have to be a master chef to learn how to make brisket tacos. These pro tips will ensure your beef is as tender and flavorful as possible.
Coleslaw: Nothing says “fresh and creamy” like slaw for brisket tacos. Top your brisket with my easy recipe for Coleslaw Without Mayo or Yogurt Coleslaw for a light, crisp addition. Corn: When you think of your favorite Mexican dishes, you likely think of fresh corn’s sweet, crisp taste. You can serve your tacos with Mexican Corn and Air Fryer Mexican Street Corn—straight from the cob! Or, serve up creamy sides like my Street Corn Salad and Elote Pasta Salad to ensure no one leaves the table unsatisfied. A side of grain: If you want to give your taco spread flavorful heartiness, adding a side of grain is the way to go. My vegan Mexican Quinoa comes together in a single pan, while this Mexican Rice recipe adds a warm, bright color to your table. Margaritas: Want to have a little fun with your party menu? Full of color and fruity freshness, Pineapple Margaritas, Blueberry Margaritas, and Strawberry Basil Margaritas are just what your Cinco de Mayo celebration needs.
Don’t skip the resting: To get delicious flavor into every bite of brisket, I recommend letting your meat rest for at least 4 hours, preferably overnight. This step ensures that your beef absorbs its savory seasonings before adding it to the slow cooker. Low and slow: A great way to ensure soft, tender meat is to take time with the recipe. Cook the brisket for at least 8-10 hours on low heat, letting the meat relax and absorb its juices. If you want to serve the tacos at night, begin cooking early in the morning. If you plan to serve these tacos during the day, start slow cooking the night before. Skim the fat: Because this beef brisket recipe cooks off much of the meat’s fat in the crock pot, I recommend skimming off the extra fat from the meat mixture with a wooden spoon before serving. Reduce the leftover liquid to use as a sauce: My favorite way to dress my own tacos is by transforming the brisket’s cooking liquid into a mouthwatering sauce. Let the liquid simmer for 15 minutes until it reduces by half. Then, add extra seasonings and serve! Taste for seasoning: There are two times I recommend tasting your tender brisket recipe for seasoning: just after shredding your meat and when you first taste the reduced sauce (i.e., while it’s simmering). Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce. Customize it to your liking: Brisket tacos are one of my favorite foods because of how much fun you can have customizing them! Play with whatever toppings you want, experimenting with new combinations until you find your favorite.
Want to know more about how to make brisket in a crock pot for tacos? I’ve answered all your questions here so you can enjoy melt-in-your-mouth eats any day of the week.
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