Shredded Brisket Tacos
Juicy, fall-apart tender beef brisket, slow-cooked in a smoky chipotle-lime broth until it's perfectly shreddable. Pile it high on warm corn tortillas for the ultimate Tex-Mex taco night.
For 8 servings
6 steps. 480 minutes total.
- 1
Step 1
- a.Prepare and Sear the Brisket
- b.Pat the brisket dry with paper towels. In a small bowl, combine the coarse sea salt and black pepper.
- c.Rub the seasoning mixture evenly over all surfaces of the brisket.
- d.Heat vegetable oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. The oil should shimmer before adding the meat.
- e.Carefully place the brisket in the hot pan and sear for 4-5 minutes per side, until a deep, brown crust forms. This step is crucial for flavor.
- f.Transfer the seared brisket to the basin of a 6-quart or larger slow cooker.
- 2
Step 2
- a.Sauté Aromatics and Deglaze
- b.Reduce the heat under the Dutch oven to medium. Add the chopped yellow onion and sauté for 5-7 minutes, until softened and translucent, scraping up any browned bits (fond) from the bottom of the pan.
- c.Add the minced garlic and cook for another 60 seconds until fragrant.
- d.Pour in the beef broth to deglaze the pan, scraping vigorously to release all the flavorful bits stuck to the bottom.
- e.Bring the broth to a simmer.
- 3
Step 3
- a.Combine Ingredients in Slow Cooker
- b.Pour the onion, garlic, and broth mixture from the pan over the brisket in the slow cooker.
- c.Add the minced chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, oregano, and bay leaves to the slow cooker.
- d.Stir the liquid around the brisket to combine all the spices.
- 4
Step 4
- a.Slow Cook to Tenderness
- b.Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
- c.The brisket is ready when it is fork-tender and easily pulls apart. If it feels tough, it needs more time.
- 5
Step 5
- a.Shred and Finish the Brisket
- b.Carefully transfer the cooked brisket to a large cutting board or baking dish. Remove and discard the bay leaves from the liquid.
- c.Let the brisket rest for 10-15 minutes. Meanwhile, skim any excess fat from the surface of the cooking liquid in the slow cooker.
- d.Using two forks, shred the brisket against the grain. Discard any large, unrendered pieces of fat.
- e.Return the shredded meat to the slow cooker and stir to coat it thoroughly with the flavorful juices.
- f.Stir in the fresh lime juice. Let the meat absorb the juices for at least 10 minutes before serving.
- 6
Step 6
- a.Assemble and Serve Tacos
- b.Warm the corn tortillas one by one in a dry skillet over medium-high heat for about 30 seconds per side, or until pliable and lightly toasted.
- c.Fill each warm tortilla with a generous portion of the shredded brisket.
- d.Garnish with finely diced white onion and chopped fresh cilantro.
- e.Serve immediately with lime wedges on the side for squeezing over the tacos.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use the brisket flat cut, which is leaner and shreds beautifully. Ask your butcher to trim the fat cap to about 1/4-inch thick.
- 2Don't skip searing the brisket! This creates the Maillard reaction, which builds a deep, savory flavor foundation for the entire dish.
- 3The brisket is even more flavorful the next day. This is a perfect make-ahead meal for a party or for meal prep.
- 4To easily skim the fat, you can chill the cooking liquid in the refrigerator for an hour. The fat will solidify on top and can be easily lifted off.
- 5Warm your tortillas right before serving. This makes them more pliable, enhances their corn flavor, and prevents them from breaking when filled.
Adapt it for your goals.
Cooking Method
For an oven-braised version, follow steps 1-2 in a large Dutch oven. Add the brisket back to the pot with the remaining ingredients, cover, and bake at 325°F (165°C) for 3.5-4 hours, or until tender.
Cooking MethodCooking Method
For an Instant Pot version, use the 'Sauté' function for steps 1-2. Add all ingredients, seal, and cook on High Pressure for 90 minutes. Allow a 20-minute natural pressure release before venting.
ToppingsToppings
Customize your tacos with other toppings like crumbled cotija cheese, pickled red onions, sliced avocado, or a drizzle of crema.
Spice LevelSpice Level
For a milder version, use only 1-2 chipotle peppers. For a spicier kick, add an extra pepper or a pinch of cayenne pepper to the spice blend.
Why this is on our healthy list.
Excellent Source of Protein
Beef brisket is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the beef, a form that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Metabolism Support
The chipotle peppers contain capsaicin, a compound that has been shown to provide a temporary boost to metabolism and may aid in fat oxidation.
Immunity-Boosting Aromatics
Garlic and onions are not just for flavor; they contain compounds like allicin and quercetin, which have antioxidant and anti-inflammatory properties that support a healthy immune system.
Frequently asked questions
A serving of three tacos contains approximately 580-620 calories, depending on the fat content of the brisket and the size of the tortillas. This estimate includes the brisket, tortillas, and standard garnishes.