Crock Pot Beef Brisket Tacos

This Crock Pot Beef Brisket Tacos recipe is juicy and flavorful, which uses beef brisket and salsa. It’s a no-fuss take on the classic, ready in about 10 hours and 10 minutes.

Crock Pot Beef Brisket Tacos Ingredients

• 2 lbs beef brisket
• 1 cup salsa
• 4 tablespoons taco seasoning
• 2 fresh limes, juiced
• Fresh cilantro
• 18 corn tortillas
• 1 cup Cotija cheese
• 1 jalapeño, sliced

How To Make Crock Pot Beef Brisket Tacos

1. Layer the main ingredients: Place the beef brisket in the crock pot. Add the salsa and taco seasoning.
2. Add lime juice: Squeeze the juice of two fresh limes over the ingredients in the crock pot.
3. Slow cook the brisket: Cover and cook on low for 10 hours or on high for 5 hours, until the beef is tender.
4. Shred the brisket: Once cooked, shred the brisket using two forks. Stir the shredded meat back into the juices.
5. Warm the tortillas: Heat the corn tortillas in a skillet or microwave until soft and warm.
6. Assemble the tacos: Serve the shredded brisket on warm tortillas. Top with Cotija cheese, fresh cilantro, and sliced jalapeños. Enjoy!

Recipe Tips

• Can I use a different cut of beef? Yes, chuck roast or flank steak are good substitutes if brisket isn’t available.
• How to make tacos less spicy: Choose a mild salsa and skip the jalapeño topping.
• Best tortillas for tacos: Corn tortillas hold up well and provide authentic flavor, but flour tortillas can be used too.
• How to prevent soggy tacos: Serve immediately after assembling or warm the tortillas just before serving.
• Can I cook this overnight? Yes, cook on low overnight for 10 hours and wake up to tender, ready-to-shred brisket.

What To Serve With Beef Brisket Tacos

These tacos go great with classic Mexican-style sides:

• Mexican rice or cilantro lime rice
• Refried beans or black bean salad
• Chips with guacamole or salsa
• Grilled corn or elote (Mexican street corn)

How To Store Beef Brisket Tacos

Refrigerate: Store leftover shredded brisket in an airtight container in the fridge for up to 4 days.

Freeze: Freeze cooled brisket in a sealed container or freezer bag for up to 3 months. Thaw in the fridge and reheat before serving.

Beef Brisket Tacos Nutrition Facts

• Calories: 494kcal
• Carbohydrates: 42g
• Protein: 40g
• Fat: 19g
• Saturated Fat: 8g
• Cholesterol: 116mg
• Sodium: 859mg
• Potassium: 800mg
• Fiber: 7g
• Sugar: 3g
• Calcium: 214mg
• Iron: 4mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these tacos in advance?
Yes, cook and shred the brisket ahead of time. Store separately and assemble tacos when ready to serve.

How do I reheat the brisket without drying it out?
Reheat in a skillet with a bit of reserved cooking liquid or microwave covered with a damp paper towel.

Can I use a different cheese?
Yes, try queso fresco, Monterey Jack, or shredded cheddar as alternatives to Cotija.

Are these tacos gluten-free?
Yes, if using 100% corn tortillas and gluten-free taco seasoning.

Can I use store-bought taco seasoning?
Absolutely. Use your favorite brand or make a homemade blend.

Try More Recipes:

• Crock Pot Beef Carne Picada
• Crock Pot Beef Cowboy Casserole
• Crock Pot Chunky Beef Chili

Crock Pot Beef Brisket Tacos

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

hours 

Calories

494

kcal

Juicy slow-cooked brisket stuffed into warm tortillas with cheese, cilantro, and jalapeño.

Ingredients

• 2 lbs beef brisket
  

• 1 cup salsa
  

• 4 tbsp taco seasoning
  

• Juice of 2 limes
  

• Fresh cilantro
  

• 18 corn tortillas
  

• 1 cup Cotija cheese
  

• 1 sliced jalapeño

Directions

• Place brisket, salsa, and taco seasoning in crock pot.
  
• Squeeze lime juice over top.
  
• Cook on low 10 hrs or high 5 hrs.
  
• Shred brisket and stir into juices.
  
• Warm tortillas.
  
• Serve brisket in tortillas with cheese, cilantro, and jalapeños.