Slow Cooker Brisket Tacos Recipe

Why You’ll Love This Recipe

What makes these tacos so irresistible is the tender, juicy brisket that is cooked slowly to perfection in the crockpot. The flavors meld together beautifully as the brisket shreds easily, soaking in the delicious taco seasoning and salsa. You’ll love how easy it is to prepare, and the versatility of the brisket means it can be used in various dishes like burritos, taco bowls, or quesadillas. This is a family-friendly recipe that requires minimal effort but delivers a lot of flavor.

Ingredients

• Beef Brisket

• Salsa

• Taco Seasoning

• Limes, Juiced

• Fresh Cilantro Leaves

• Tortillas

• Cotija Cheese

• Jalapeños

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Place the brisket fat-side up in your slow cooker. Add salsa, taco seasoning, and a bay leaf (optional).

2. Squeeze fresh lime juice over the ingredients in the slow cooker.

3. Cover and cook on low for 8-10 hours, until the brisket is tender.

4. Shred the brisket using two forks, then return it to the slow cooker to mix with the remaining juices.

5. Serve the shredded brisket on your choice of corn or flour tortillas, and top with cotija cheese, fresh cilantro, and jalapeños.

Servings and Timing

• Servings: 6-8

• Cooking time: 8-10 hours (on low)

Variations

• Spicy Brisket Tacos: Add more jalapeños or chili powder to spice things up.

• Cabbage Slaw: Serve the tacos with a tangy cabbage slaw for added crunch and freshness.

• Cheese Options: Swap cotija for another cheese like cheddar or mozzarella.

• Gluten-Free: Use corn tortillas for a gluten-free version of this dish.

Storage/Reheating

• Storage: Store leftover brisket in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat or in the microwave. If the brisket seems dry, add a little bit of the leftover juices from the slow cooker to moisten it.

FAQs

How can I make this recipe ahead of time?

You can prep the brisket and store it in the slow cooker overnight in the fridge. Just cook it the next day as directed.

Can I use another cut of beef?

While brisket is ideal, you can use a chuck roast as a substitute for a similar result.

Can I freeze leftovers?

Yes, you can freeze the shredded brisket for up to 3 months. Make sure to store it in an airtight container or freezer bag.

How do I know when the brisket is done?

The brisket is done when it’s fork-tender and easily shreds with two forks.

Can I cook this on high instead of low?

Yes, you can cook it on high for about 4-5 hours, but low heat is recommended for the best tenderness.

Can I use pre-made taco seasoning?

Yes, store-bought taco seasoning can be used instead of homemade seasoning.

Can I add vegetables to the slow cooker?

Yes, you can add diced onions, bell peppers, or even carrots for extra flavor and texture.

Is this recipe spicy?

The recipe isn’t overly spicy, but you can adjust the heat by adding more jalapeños or chili powder to suit your taste.

What toppings are best for these tacos?

Top with cotija cheese, fresh cilantro, lime wedges, and jalapeños for the most authentic flavor.

Can I make this in an Instant Pot?

Yes, you can make this in an Instant Pot by using the "slow cook" function or pressure cooking the brisket for about 1.5 hours.

Conclusion

Slow Cooker Brisket Tacos are an easy, flavorful dish that everyone will love. The tender brisket, combined with fresh toppings and seasonings, makes for a satisfying meal that’s perfect for any occasion. Whether you're preparing for a family dinner or hosting friends, these tacos are sure to impress. Enjoy!

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Slow Cooker Brisket Tacos Recipe

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Slow Cooker Brisket Tacos are the ultimate comfort food, offering tender, slow-cooked brisket with zesty lime, cilantro, and taco seasoning. This easy recipe is perfect for taco nights, family gatherings, or casual dinners, and is a crowd-pleaser everyone will love.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 8-10 hours (on low)
• Total Time: 8-10 hours and 10 minutes
• Yield: 6-8 servings
• Category: Main Dish Taco Night
• Method: Slow Cooker (Crockpot)
• Cuisine: Mexican Tex-Mex
• Diet: Gluten Free

Ingredients

Beef Brisket

Salsa

Taco Seasoning

Limes (Juiced)

Fresh Cilantro Leaves

Tortillas (Corn or Flour)

Cotija Cheese

Jalapeños

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Instructions

1. Place Brisket in Slow Cooker: Place the brisket fat-side up in the slow cooker. Add salsa, taco seasoning, and an optional bay leaf.

2. Add Lime Juice: Squeeze fresh lime juice over the brisket and seasonings.

3. Cook: Cover and cook on low for 8-10 hours until the brisket is fork-tender.

4. Shred Brisket: Use two forks to shred the brisket, then return it to the slow cooker to absorb the remaining juices.

5. Assemble Tacos: Serve the shredded brisket on tortillas, and top with cotija cheese, cilantro, and sliced jalapeños.

Notes

• Spicy Variation: Increase the number of jalapeños or add extra chili powder for a spicier kick.

• Make-Ahead Option: You can prep the brisket a day in advance and store it in the fridge overnight before cooking.

• Freezing: Store leftover brisket in an airtight container in the freezer for up to 3 months.