Name: Slow Cooker Brisket Tacos
Prep time: 20 min
Cook time: 4 h 15 min
Total time: 4 h 35 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 to 2 1/2 cups beef broth, divided; 1 (10-ounce) can red enchilada sauce; 2 tablespoons tomato paste; 4 garlic cloves, minced; 2 sprigs fresh thyme, or 1 teaspoon dried thyme; 1 bay leaf; 2 tablespoons chili powder; 2 teaspoons onion powder; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon salt; 1 onion, halved 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

Slow Cooker Brisket Tacos

The beef in these slow cooker brisket tacos comes out super tender and flavorful. Tomato, onion, pepper, and spices add warmth and depth to the meat and you can then dress up your tacos any way you like.

4 hr 35 min total 20 min prep 4 hr 15 min cook 12 472 cal

Instructions

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1 Gather all ingredients.
2 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.
3 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.
4 Cover and cook until meat is fully cooked and shreds easily, 8 to 10 hours on Low or 4 to 5 hours on High.
5 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.
6 Skim fat from the cooking liquid and reserve cooking liquid to moisten the meat.
7 Cut brisket into 2 to 3-inch chunks, then use 2 forks to shred meat.
8 Combine shredded meat, cooked onions and peppers, lime juice, and enough cooking liquid to moisten meat in a serving bowl.
9 Serve meat in tortillas with desired toppings.