Beef Brisket Tacos
Published by Hippocrene Books, Inc.
Editor's Note: When it comes to making these Beef Brisket Tacos, the recipe truly can't get any easier! This slow cooker recipe takes up to 10 hours to cook but won't take long to prepare. If you need some ideas on food to make for your next game day party or just want an easy dish that everyone is sure to love, then you should keep this easy Mexican food recipe in your repertoire. You'll love being able to serve homemade beef brisket, and you will especially love including your favorite salsa and guacamole as toppings.
Beef brisket is one of the easiest recipes to prepare when using a slow cooker. Just set up your slow cooker, add all the ingredients, turn it on, close the lid, and walk away. When you come back in 8 to 10 hours the meat just falls apart and is ready for the tacos. Mom always made beef brisket when we had a family get together and now I know why—it’s easy, delicious, and she would always use the leftover brisket to make another family favorite, shredded beef flautas.
Makes12 to 24 tacos
Cooking MethodSlow Cooking
OccasionBuffet, Casual Dinner Party, Game Day
Recipe CourseMain Course
Taste and TextureMeaty, Savory
- 2 to 4 pounds beef brisket, fat trimmed
- 2 ounces liquid smoke per pound of meat (recommend Claude’s Brisket Marinade Sauce)
- 2 bay leaves
- 12 ounces beer
- Salt to taste
- Ground black pepper to taste
- 12 to 24 corn tortillas (depending on how much you fill each taco)
- Shredded cheese
- Crema Mexicana or sour cream
- Chopped cilantro
- Chopped white onions
- Avocados, pitted, peeled, and sliced
- Salsa of choice
Place the brisket, liquid smoke, bay leaves, and beer in a slow cooker. Cook on low for 8 to 10 hours.
Remove the brisket and shred the meat. Add salt and pepper to taste.
Warm the corn tortillas. Place shredded brisket in tortillas and add your favorite toppings.
Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, & Evangelina Soza