Brisket tacos are perfect for slow cooked, tender meat in side soft tortilla shells. A great and fun family meal that cooks itself.
Are you craving a delicious and satisfying meal that practically cooks itself? Look no further than this mouthwatering recipe for crockpot brisket tacos. Whether you’re a seasoned home cook or just starting out, this savory slow-cooked delight is sure to impress your family and friends.
Tortillas topped with tender, juicy brisket and your favorite accompaniments, these tacos are a true crowd-pleaser. Taco toppings are limitless. Choose from the classic cilantro and onion or top with fresh salsa or guacamole.
Get ready to dive into a plate of heavenly goodness – these crockpot brisket tacos are about to become your new go-to recipe for easy slow cooked meals or weekend gatherings with friends. So grab your crockpot and let’s get started!
How To Make Brisket Tacos
Ingredients needed
- Flat end of brisket
- Tomato sauce
- Dried chilies (guajillo & ancho)
- Chilies in adobo sauce
- Onion
- Garlic
- Beef bouillon cube
- Brown sugar
- Oregano
- Cumin
Making the brisket tacos in the crockpot
- First, using gloves remove the stems and seeds from the dried chilies.
- In a pot, add the cleaned chilies, onion and garlic. Bring water to a boil then lower to a simmer and cook for about 10 minutes to soften everything.
- Once chilies are hydrated, drain the water and add ingredients into a blender. Also, toss in the bouillon cube, tomato sauce, brown sugar, abode sauce and chilies. Blend everything until smooth. Then stir in the cumin and oregano.
- Place the brisket into the crockpot. Then, pour the blended sauce over the top.
- Turn the crockpot on high for 6 hours. Allow the brisket to cook until tender enough to shred apart with a fork.
- Once done, allow to cool a bit then serve over tortillas with your favorite topping.
Recipes to try next
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Brisket Tacos
Ingredients
- 3 pound brisket
Blended sauce
- 15 ounce can of tomato sauce
- 1/4 medium yellow onion
- 3 cloves garlic
- 2 tablespoon adobo sauce
- 2 chilies from adobo sauce (add more for heat)
- 4 dried guajillo chili, stems & seeds removed
- 2 dried ancho peppers, stems & seeds removed
- 1 beef bouillon cube, crumbled
- 1 tablespoon brown sugar
- 1 tablespoon oregano
- 1 teaspoon cumin
- salt to taste
Instructions
- First, using gloves remove the stems and seeds from the dried chilies.
- In a pot, add the cleaned chilies, onion and garlic. Bring water to a boil then lower to a simmer and cook for about 10 minutes to soften everything.
- Once chilies are hydrated, drain the water and add ingredients into a blender. Also, toss in the bouillon cube, tomato sauce, brown sugar, abode sauce and chilies. Blend everything until smooth. Then stir in the cumin and oregano.
- Place the brisket into the crockpot. Then, pour the blended sauce over the top.
- Turn the crockpot on high for 6 hours. Allow the brisket to cook until tender enough to shred apart with a fork.
- Once done, allow to cool a bit then serve over tortillas with your favorite topping.