Slow Cooked Brisket Tacos Recipe

Ingredients

• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 3 lbs. beef brisket (flat cut; trimmed of excess fat and “silver skin”)
• 2 tablespoons of all-purpose flour
• 1 onion (halved and sliced 1/2 inch thick)
• 1 jalapeno ( or poblano pepper; seeds removed and roughly chopped)
• 4 garlic cloves (minced)
• 3 cups beef broth
• 1 tablespoon tomato paste
• 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves
• 1 tablespoon red wine vinegar
• 12 6-inch corn tortillas
• 1 1/2 cups guacamole
• 1 tomato (cut into small pieces)
• 1 jalapeno pepper (seeded and sliced)
• 1 cup Mexican cheese (such as queso fresco or cotija cheese)
• 1 cup pickled red onions
• 1/2 cup fresh cilantro leaves (chopped)
• Lime wedges (for serving)

Instructions

1. 1

   --- For Slow Cooker Brisket: ---

2. 2

   Prepare the meat rub: Mix the paprika, chili powder, onion powder, garlic powder, and salt in a bowl.

3. 3

   Prick both sides of the meat in several places ( about 20-30 “hits”) using the tip of a sharp knife. Then pat dry the meat on both sides using a sheet of paper towel.

4. 4

   Rub the spice mixture over both sides of the meat. Wrap it tightly with stretch film or plastic wrap and let it marinate in the fridge for at least 4 hours or preferably overnight (up to 8 hours.)

5. 5

   On the day of cooking, remove the meat from the refrigerator and let it rest for 30 minutes while you prepare the rest of the ingredients.

6. 6

   Remove the stretch film. Sprinkle it with the flour on both sides, shaking off the excess.

7. 7

   Whisk together beef broth and tomato paste in a measuring cup until combined. Set it aside.

8. 8

   Place half of the sliced onions, pepper, and minced garlic at the bottom of the slow cooker. Place the meat with the fat side up on top of the mixture.

9. 9

   Add the remaining sliced onions, pepper, and minced garlic on top of the meat. Pour the mixture over the meat. Add the thyme and bay leaves to the liquid.

10. 10

    Cover and cook on low heat setting for 8-10 hours or until meat is fully cooked and shreds easily.

11. 11

    Transfer the now-cooked brisket onto a cutting board (or cookie sheet) and cover it with aluminum foil to keep it warm. Right before serving, shred the meat using two forks. When done, cover it with aluminum foil to keep it warm.

12. 12

    --- To Make The Sauce: ---

13. 13

    Using a large spoon, skim off the liquid fat layer in the crock pot as much as you can*. Place a colander over a saucepan, strain the leftover liquid, and discard the veggies.

14. 14

    Bring the liquid to a boil over medium-high heat. Turn the heat down to medium and let it simmer for 15 minutes or until it is reduced by half and slightly thickened. Taste for seasoning and add more if necessary. Add the red wine vinegar at the last minute to brighten the flavor.

15. 15

    --- To Assemble the tacos: ---

16. 16

    Set up your taco station by placing the toppings in individual serving bowls, the now-shredded meat, and the reduced sauce.

17. 17

    If preferred, warm tortillas.

18. 18

    To assemble the brisket tacos, place shredded brisket over a corn tortilla. Drizzle it with a tablespoon (or more) of the reduced sauce, and then add the toppings. Repeat the same process with the rest of the tortillas.

19. 19

    Garnish with fresh lime and serve!