Brisket Tacos

Name: Brisket Tacos
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 900 g beef brisket (flat cut, trimmed of excess fat, cut into 4 large chunks); 0.5 tsp salt (for braising liquid); 1 pinch black pepper; 1 tsp cumin powder; 1 tsp smoked paprika; 2 pcs chipotle chili (dried, stemmed and seeded, or 2 tbsp canned chipotle in adobo); 6 pcs garlic (cloves, smashed); 1 pcs onion (large, quartered); 500 ml water (for braising, or enough to cover meat by half); 8 pcs corn tortilla (small, 6-inch); 2 pcs tomato (medium, finely diced for pico de gallo); 1 pcs jalapeño (seeded and minced for pico de gallo); 3 tbsp cilantro (chopped, for pico de gallo); 1 pcs lime (juiced for pico de gallo and serving)

RATING

4.6/5(147)

TASTE SCORE

9/10

Tender, slow-cooked beef brisket shredded and piled into warm corn tortillas. The meat is braised low and slow with smoky chipotle and cumin until it falls apart, then topped with fresh pico de gallo and a squeeze of lime. An easy weekend project that fills the kitchen with incredible aromas.

PREP

30m

COOK

210m

SERVES

SERVING CONSISTS OF 3 TACOS WITH FILLING AND TOPPINGS.

612 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and season the brisket.
Position a rack in the lower third of the oven and preheat to 325°F (160°C). Pat the brisket chunks dry with paper towels. Season all sides evenly with salt, black pepper, cumin, and smoked paprika.
roast
Sear the brisket until deeply browned.
Place the seasoned brisket chunks in a large Dutch oven. Nestle the chipotle chilies, smashed garlic cloves, and quartered onion around the meat. Pour in enough water to come about halfway up the meat. Cover with the lid and transfer to the oven.
TIPFor extra flavor, sear the brisket chunks on the stovetop over medium-high heat in 1 tbsp of oil before adding the other ingredients. This step is optional but adds depth.
roast · ~180 min
Braise the brisket in the oven.
Bake covered for 2.5 to 3 hours, checking every hour to ensure the liquid hasn't completely evaporated. Add more water if needed. The brisket is ready when a fork slides in with no resistance.
TIPThe key is low and slow. Do not rush the braising time or the meat will be tough.
rest · ~15 min
Rest the brisket, then shred.
Remove the Dutch oven from the oven and let the brisket rest in its braising liquid for 15 minutes. Transfer the meat to a cutting board and shred with two forks, discarding any large pieces of fat. Remove and discard the onion and garlic pieces.
simmer · ~10 min
Reduce the braising liquid and toss the meat.
Place the Dutch oven on the stovetop over medium-high heat. Bring the remaining braising liquid to a simmer and cook until reduced by half, about 10 minutes. Return the shredded brisket to the pot and toss to coat in the reduced sauce.
prep
Make the fresh pico de gallo.
1.In a medium bowl, combine the diced tomato, chopped onion, minced jalapeño, and chopped cilantro.
2.Squeeze the juice of the lime over the mixture.
3.Season with a pinch of salt and stir well. Set aside.
grill · ~5 min
Warm the corn tortillas.
Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for about 30 seconds per side, until pliable and slightly charred in spots. Stack them in a clean kitchen towel to keep warm.
assemble
Assemble the tacos and serve.
Fill each warm tortilla with a generous portion of shredded brisket. Top with a spoonful of fresh pico de gallo. Serve immediately with extra lime wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For deeper flavor, sear the brisket chunks in a hot Dutch oven with a tablespoon of oil before adding liquid.
2
Don't skip the resting step in the braising liquid — it keeps the shredded meat moist and flavorful.
3
Check the liquid level every hour; if it drops too low, add a splash of water to prevent scorching.
4
Warm corn tortillas on a dry skillet until lightly charred for authentic texture and flavor.
5
Remove and discard the onion and garlic after braising to keep the final sauce smooth and clean.
6
Shred the brisket while still warm for the easiest handling and best texture.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the optional searing oil and place the seasoned brisket directly into the Dutch oven with water and aromatics to reduce fat without sacrificing tenderness.

high protein

High-protein

Serve the shredded brisket over a bed of lettuce or in lettuce wraps instead of corn tortillas to cut carbs and boost protein per serving.

jain

Jain

Replace the onion and garlic in both the braise and pico with asafoetida (hing) and green onion tops to keep the deep savory flavor while adhering to Jain dietary restrictions.

gluten free

Gluten-free

This recipe is naturally gluten-free as written — just ensure your chipotle in adobo is certified gluten-free if using canned.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron and Zinc

Beef brisket is an excellent source of heme iron and zinc, which support healthy blood and immune function.

✓

Low in Added Sugar

This recipe relies on spices and fresh vegetables for flavor, with no added sugars, making it a naturally low-sugar meal.

✓

High in Lycopene from Tomatoes

Fresh tomatoes in the pico de gallo provide lycopene, an antioxidant linked to heart and skin health.

✓

Good Source of Vitamins from Cilantro and Lime

Cilantro and lime juice add vitamin C and A, supporting immunity and collagen production.

QUESTIONS?

Frequently asked questions

Yes, chuck roast or short ribs work well because they have similar marbling and become tender with long braising, but the cooking time may vary slightly.

PAIRS WELL WITH