Spicy Braised Brisket Tacos Recipe

Elevate taco night with our low-and-slow-cooked tender braised brisket tacos, an easy recipe for a weeknight, but one that's special enough to serve at a party.

📝 Ingredients

• 2 1/2 pounds beef brisket
• 2 1/2 teaspoons kosher salt, divided
• 1 1/4 teaspoons grounded black pepper, divided
• 2 tablespoons avocado oil
• 4 cloves crushed garlic
• 2 tablespoons tomato paste
• 2 cups beef stock
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Mexican oregano
• 2 tablespoons lime juice
• 12 (5-inch) corn tortillas
• 3/4 cup salsa verde
• 3/4 cup crumbled cotija cheese
• 3/4 cup pickled onions
• 1 large avocado, sliced thinly
• 1/3 cup sliced radishes
• 12 sprigs cilantro
• 8 lime wedges

👨‍🍳 Instructions

1. 1Preheat oven to 300 F.
2. 2Season the brisket on both sides with 2 teaspoons of kosher salt and 1 teaspoon of pepper.
3. 3Heat the oil in a Dutch oven over medium-high heat.
4. 4Sear the brisket for 4 minutes until browned.
5. 5Flip the brisket and sear for an additional 4 minutes.
6. 6Remove the brisket and set it aside. Turn the heat down to medium. Add the garlic and tomato paste and cook for 2 minutes.
7. 7Add the stock, cumin, chili powder, smoked paprika, garlic powder, onion powder, and oregano. Stir.
8. 8Add the brisket back to the pot. Cover and cook for 3 to 3 ½ hours, turning once, until tender.
9. 9Transfer the brisket to a cutting board and shred it using two forks.
10. 10Add the brisket back to the pot and simmer for 5 minutes.
11. 11Add the lime juice and the remaining salt and pepper to the brisket. Check the seasoning.
12. 12Heat the corn tortillas in a dry pan on both sides until warm and lightly charred.
13. 13Fill the tortillas with brisket, shaking off any excess braising liquid.
14. 14Top with salsa, cotija, pickled onions, avocado, radishes, and cilantro. Serve with lime wedges.