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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
Season and Sear the Brisket (10 minutes)
Sauté Aromatics and Spices (8 minutes)
Braise the Brisket (3.5 - 4 hours)
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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.
This tex_mex recipe takes 260 minutes to prepare and yields 6 servings. At 774.85 calories per serving with 88.4g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Shred the Meat (15 minutes)
Assemble the Tacos (5 minutes)
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.
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.
Customize your tacos with other toppings like pickled red onions, sliced avocado, fresh jalapeños, or a drizzle of Mexican crema.
If you can't find brisket, a 3 lb beef chuck roast is a great substitute that also becomes incredibly tender with slow cooking.
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.
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.
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.
Spices like cumin, chili powder, and garlic not only add incredible flavor but also contain antioxidants and compounds that may have anti-inflammatory properties.
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.
Brisket tacos can be part of a balanced diet. They are an excellent source of protein, iron, and B vitamins. However, brisket is high in saturated fat. To make them healthier, use a well-trimmed brisket flat, skim excess fat from the sauce, and load up on fresh vegetable toppings.
Yes! For a slow cooker, follow steps 1 and 2 on the stovetop, then transfer everything to the slow cooker and cook on low for 7-8 hours. For an Instant Pot, use the sauté function for steps 1 and 2, then cook on high pressure for 80-90 minutes, followed by a full natural pressure release.
A brisket 'flat' (or first cut) is a great choice as it's leaner and shreds neatly. The 'point' cut has more fat, which adds flavor and moisture. Either will work well for this recipe. If you buy a whole 'packer' brisket, the flat is ideal for this preparation.
Store the shredded brisket in an airtight container with some of its cooking liquid in the refrigerator for up to 4 days. The liquid is key to preventing it from drying out. Reheat gently in a saucepan over low heat or in the microwave until warmed through.