Beef Brisket Tacos
Here is our favorite recipe for beef brisket tacos. My kids love tacos with a variety of toppings especially crema Mexicana. I prefer my tacos topped with homemade salsa. Add a side dish and you have a meal your mother would be proud of.
Servings: 12 to 24 tacos
Ingredients
- 2 to 4 pounds beef brisket
- 2 ounces liquid smoke per pound of meat (recommend Claude’s Brisket Marinade Sauce)
- 2 bay leaves
- 12 ounces beer
- 12 to 24 corn tortillas depending on how much you fill each taco
Topping Options:
- Shredded cheese
- Crema Mexicana or sour cream
- Chopped cilantro
- Chopped white onions
- Avocados pitted, peeled, and sliced
- Salsa of choice
Instructions
- 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 and discard fat pieces. Warm the corn tortillas. Place shredded brisket in tortillas and add your favorite toppings.
Video
Notes
- Nutrition facts do not include any toppings.
- Cooked brisket will keep for up to a week in the refrigerator. You can also freeze cooked brisket for up to three months.
- Feel free to swap chuck roast for brisket as a more economical piece of meat.
- No Claude’s Brisket Marinade Sauce? Substitute with beef broth plus a splash of liquid smoke.
Nutrition
Serving: 1taco | Calories: 194kcal | Carbohydrates: 14g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 162mg | Potassium: 305mg | Fiber: 2g | Sugar: 2g | Calcium: 26mg | Iron: 2mg