Slow-Cooker Brisket Tacos
Tender, fall-apart beef brisket seasoned with cumin and chili powder, slow-cooked until it shreds easily. Serve on warm tortillas with your favorite toppings for an effortless crowd-pleaser.
- Total time
- 480 min
- Servings
- 8
- Calories
- 385
- Protein
- 42g
Ingredients
- 3.5 pounds beef brisket (flat or point cut)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 cup beef broth
- 1 whole white onion, peeled
- 1 whole lime
- 16 count corn tortillas (6-inch)
- ½ cup fresh cilantro
Instructions
- 1
Pat the brisket dry on all sides using paper towels, pressing firmly to remove surface moisture so it will brown better.
- 2
In a small bowl, stir together the cumin and chili powder until combined; set the bowl next to your slow cooker.
- 3
Cut the onion in half from root to tip, creating two flat-sided pieces; place them cut-side down on a plate.
- 4
Rub the cumin-and-chili mixture all over the brisket, covering the top, bottom, and all four sides evenly with your hands.
- 5
Place the brisket into the slow cooker with the onion halves underneath it, supporting the meat slightly off the bottom.
- 6
Pour the beef broth around (not over) the brisket, aiming for the spaces between the meat and the sides of the cooker.
- 7
Cover the slow cooker with its lid and set it to low heat for 8 hours, or until a fork easily pulls the meat into shreds.
- 8
Remove the brisket from the slow cooker using tongs and place it on a cutting board; discard the onion pieces and broth.
- 9
Using two forks, one in each hand, pull the brisket apart into bite-sized shreds, working with the grain of the meat.
- 10
Warm the corn tortillas one at a time in a dry skillet over medium heat for 20 seconds per side until pliable and warm.
- 11
Place a warm tortilla on a plate and add 2 to 3 tablespoons of shredded brisket in a small heap in the center.
- 12
Squeeze fresh lime juice over the brisket, adding about 0.5 teaspoon of juice per taco.
- 13
Scatter 0.5 teaspoon of fresh cilantro leaves over the brisket on each taco.
Tools you’ll need
- 6-quart slow cooker
- paper towels
- small mixing bowl
- cutting board
- chef's knife
- tongs
- two forks
- 12-inch skillet
- plate
- fork
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