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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.