Brisket Tacos
Incredibly tender, slow-cooked brisket seasoned with smoky spices, shredded, and piled high on warm corn tortillas. A Tex-Mex favorite that’s perfect for a crowd-pleasing dinner.
For 6 servings
5 steps. 240 minutes total.
- 1
Step 1
- a.Season and Sear the Brisket (10 minutes)
- b.Pat the brisket completely dry with paper towels. In a small bowl, combine the salt and black pepper, then rub the mixture evenly over all surfaces of the brisket.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Carefully place the brisket in the pot and sear for 4-5 minutes per side, until a deep, dark brown crust forms. This step is crucial for developing flavor. Once seared, remove the brisket and set it aside on a plate.
- 2
Step 2
- a.Sauté Aromatics and Spices (8 minutes)
- b.Reduce the heat to medium. Add the chopped yellow onion to the pot, using the residual fat. Cook, stirring occasionally, until softened and lightly golden, about 5-6 minutes.
- c.Add the minced garlic and minced chipotle peppers. Cook for 1 minute more, stirring constantly, until fragrant.
- d.Stir in the chili powder, ground cumin, smoked paprika, and dried Mexican oregano. Cook for 30-60 seconds, stirring, to toast the spices and deepen their flavor.
- 3
Step 3
- a.Braise the Brisket (3.5 - 4 hours)
- b.Pour in the beef broth and apple cider vinegar to deglaze the pot. Use a wooden spoon to scrape up any browned bits (fond) from the bottom.
- c.Return the seared brisket to the pot, along with any accumulated juices from the plate. The liquid should come about halfway up the sides of the meat.
- d.Bring the liquid to a gentle simmer. Reduce the heat to the lowest setting, cover the pot tightly, and let it cook for 3.5 to 4 hours. The brisket is done when it is exceptionally tender and can be easily pierced with a fork.
- 4
Step 4
- a.Shred the Meat (15 minutes)
- b.Carefully transfer the cooked brisket from the pot to a large cutting board or baking dish. Let it rest for 10-15 minutes.
- c.While the meat rests, you can skim any excess fat from the surface of the cooking liquid in the pot if desired.
- d.Using two forks, shred the meat by pulling it apart along the grain. Discard any large, unrendered pieces of fat.
- e.Return the shredded brisket to the pot and stir gently to coat it with the flavorful cooking liquid. Keep warm over low heat.
- 5
Step 5
- a.Assemble the Tacos (5 minutes)
- b.Warm the corn tortillas one by one in a dry skillet over medium-high heat for about 30 seconds per side, over a gas flame, or wrapped in a damp paper towel in the microwave.
- c.Fill each warm tortilla with a generous portion of the shredded brisket.
- d.Top with finely chopped white onion, fresh cilantro, and a sprinkle of crumbled cotija cheese.
- e.Serve immediately with lime wedges on the side for squeezing over the tacos just before eating.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip searing the brisket. This step builds a deep, savory flavor base (the Maillard reaction) for the entire dish.
- 2For the most tender result, cook the brisket low and slow. Rushing this process will result in tough meat. Ensure the lid on your pot is tight to prevent moisture from escaping.
- 3You can make the brisket ahead of time. The flavor often improves overnight. Simply shred, store in its liquid, and reheat gently before serving.
- 4Warm your tortillas right before serving. This makes them soft, pliable, and enhances their corn flavor, preventing them from breaking.
- 5Leftover brisket is fantastic in quesadillas, nachos, enchiladas, or even on a baked potato.
- 6Choosing the right cut: A brisket flat (or first cut) is leaner and shreds neatly. The point cut has more fat, which adds flavor and moisture. Either will work well.
Adapt it for your goals.
Spice Level
For a milder version, use only one chipotle pepper or omit them entirely. For a spicier kick, add an extra chipotle pepper or a pinch of cayenne pepper to the spice blend.
Cooking MethodCooking Method
This recipe can be adapted for a slow cooker. After searing the brisket and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 7-8 hours.
ToppingsToppings
Customize your tacos with other toppings like pickled red onions, sliced avocado, fresh jalapeños, or a drizzle of Mexican crema.
MeatMeat
If you can't find brisket, a 3 lb beef chuck roast is a great substitute that also becomes incredibly tender with slow cooking.
Why this is on our healthy list.
Rich in Protein
Beef brisket is a fantastic source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from the beef, a type of iron that is easily absorbed by the body. Iron is crucial for preventing anemia and transporting oxygen in the blood.
Provides B Vitamins
Beef is rich in several B vitamins, including B12, niacin, and B6. These vitamins are vital for energy metabolism, brain function, and the formation of red blood cells.
Flavorful Spices with Benefits
Spices like cumin, chili powder, and garlic not only add incredible flavor but also contain antioxidants and compounds that may have anti-inflammatory properties.
Frequently asked questions
Approximately 740-760 calories per serving, which includes three fully assembled tacos. The exact count can vary based on the fat content of the brisket and the amount of toppings used.