CookPal AI
Slow Cooker Brisket Tacos

Slow Cooker Brisket Tacos

Cost $25, save $40

Source: Recommended by CookPal

  • 255 Min
  • 12 Servings
  • $25

INGREDIENTS

  • Cooking Liquid

    • 2 cups beef broth, or more as needed, divided
    • 1 (10-ounce) can enchilada sauce
    • 🍅 2 tablespoons tomato paste

  • Spices and Seasonings

    • 🧄 4 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 2 tablespoons chili powder
    • 2 teaspoons onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 🧂 1 teaspoon salt

  • Vegetables

    • 🧅 1 medium onion, halved and sliced, divided

  • Protein

    • 3 pounds beef brisket, flat cut; fat trimmed

  • Toppings and Extras

    • 🍋 1 tablespoon lime juice
    • 🌮 24 (6-inch) corn tortillas

STEPS

1

Whisk together 2 cups beef broth, enchilada sauce, and tomato paste in a 6-quart slow cooker. Stir in garlic, thyme, chili powder, onion powder, garlic powder, cumin, and salt.

2

Place half of the onions in the slow cooker and set brisket on top, fat side up. Sprinkle remaining onions over the top. Add more beef broth if needed to ensure the meat is submerged.

3

Cover and cook on Low for 8-10 hours or on High for 4-5 hours, until the meat is tender and shreds easily.

4

Transfer brisket to a baking sheet. Remove onions from the cooking liquid with a slotted spoon. Skim fat from the liquid and reserve for moistening the meat.

5

Cut brisket into chunks, then shred using two forks.

6

Combine shredded meat, onions, lime juice, and enough cooking liquid to moisten the meat in a serving bowl.

7

Serve the meat in tortillas with desired toppings, such as cheese, cilantro, and sour cream.

NUTRIENTS

Per 1 serving

🔥

472

Calories

  • 37
    Protein
  • 28
    Carbs
  • 23
    Fats

💡 Use any toppings of your choice to customize the tacos.Freeze leftover meat in an airtight container for up to 3 months.Add a fresh squeeze of lime juice right before serving for an extra layer of flavor.