These slow cooker brisket tacos are stuffed with flavorful, tender beef in a rich tomato sauce. Dress up your tacos any way you like, e.g. with shredded Monterey Jack cheese, pickled red onions, diced tomatoes, sour cream, chopped fresh cilantro, and lime wedges.
Ingredients
- 2 cups beef broth, or more as needed, divided
- 1 (10-ounce) can red enchilada sauce
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons chili powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 medium onion, halfed and sliced, divided
- 1 poblano pepper, seeds removed and sliced, divided
- 3 pounds beef brisket, flat cut; fat trimmed
- 1 tablespoon lime juice
- 24 (6-inch) corn tortillas or taco sized flour tortillas
Instruction
- Gather all ingredients.
- Whisk together 2 cups beef broth, enchilada sauce, and tomato paste in a 6-quart slow cooker. Stir in garlic, thyme, bay leaf, chili powder, onion powder, garlic powder, cumin, and salt.
- Place half of the onions and peppers in the slow cooker and set brisket on top, fat side up. Sprinkle remaining onions and peppers over the top. If meat isn’t submerged in the cooking liquid, add enough beef broth to just cover the meat.
- Cover and cook until meat is fully cooked and shreds easily, 8 to 10 hours on Low or 4 to 5 hours on High.
- Transfer brisket to a large rimmed baking sheet. Using a slotted spoon, remove onions and peppers from the cooking liquid and set aside in a bowl.
- Skim fat from the cooking liquid and reserve cooking liquid to moisten the meat.
- Cut brisket into 2 to 3-inch chunks, then use 2 forks to shred meat.
- Combine shredded meat, cooked onions and peppers, lime juice, and enough cooking liquid to moisten meat in a serving bowl.
- Serve meat in tortillas with desired toppings.
