Slow Cooker Brisket Tacos Recipe

Tender beef brisket, slow-cooked to perfection with a blend of spices including chipotle and lime, creates an irresistible filling for warm corn tortillas. The rich, savory flavors of onions, garlic, and cumin combine to deliver a mouthwatering fusion of taste ideal for any occasion in these Slow Cooker Brisket Tacos.

I love making this Slow Cooker Brisket Tacos recipe when I really want a fast dinner that still feels special. I start with 3 lbs of trimmed beef brisket, adding a large thinly sliced onion and 4 minced garlic cloves (or more if you’re like me and love garlic).

Then I mix in 2 tbsp of chili powder, 1 tbsp of ground cumin, 1 tsp each of smoked paprika, garlic powder and onion powder, plus 1/2 tsp of salt (extra if needed) and 1/2 tsp of black pepper. I also blend in 1/4 cup of beef broth, 2 tbsp tomato paste, 2 tbsp apple cider vinegar, a chopped chipotle pepper in adobo sauce and the juice from 1 lime.

This recipe not only packs a flavor punch but its balance of protein and iron helps meet nutritional goals. Once the brisket is done, I serve it on 8-10 corn tortillas with optional chopped cilantro, diced red onion and extra lime wedges for garnish.

Enjoy!

Why I Like this Recipe

I really love this recipe because it gives me that amazing, deep flavor from the spices and chipotle that just makes my mouth water every time I think about it. I also like how easy it is to make – once I slap all the ingredients together and let it cook low and slow, it practically takes care of itself, which is perfect after a long day. Another big reason is how tender the brisket turns out; shredding it with two forks feels like magic and makes every bite so satisfying. And lastly, I appreciate how versatile it is – I can tweak the spice levels to my liking and even load up the tacos with extra toppings, making it a fun, hands-on meal that everyone loves.

Ingredients

• Beef brisket: a protein-packed cut that brings rich, deep flavor and juicy texture.
• Onion: adds natural sweetness, fiber, and vitamins, balancing the savory meat nicely.
• Garlic: offers a pungent taste and plenty of health benefits despite its small size.
• Chili powder: infuses a spicy kick and vibrant color to lift the overall flavor.
• Apple cider vinegar: introduces a tangy, sour punch that cuts through the rich meat.
• Chipotle pepper: adds smoky heat and depth, complementing both tangy and savory notes.
• Corn tortillas: provide a soft, earthy base that melds all flavors into tasty bites.
• Tomato paste: offers a slight umami depth and natural sweetness to the sauce.

Ingredient Quantities

• 3 lbs beef brisket, trimmed
• 1 large onion, sliced thin
• 4 garlic cloves, minced (or more if you like it garlicky)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt (plus extra to taste)
• 1/2 tsp black pepper
• 1/4 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 chipotle pepper in adobo sauce, chopped
• Juice of 1 lime
• 8-10 corn tortillas
• Optional: chopped cilantro, diced red onion, and extra lime wedges for garnish

How to Make this

1. Start by patting your brisket dry and then rub it all over with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt and pepper.

2. Put the brisket in your slow cooker and add the sliced onion and minced garlic on top.

3. In a bowl, mix together the beef broth, tomato paste, apple cider vinegar, the chopped chipotle pepper in adobo sauce and the lime juice.

4. Pour that mixture over the brisket and onions in the slow cooker so everything is nice and coated.

5. Cover the slow cooker and let it cook on low for about 8 hours, or on high for around 4 hours, until the brisket is super tender.

6. Once it’s done, take the brisket out and shred it using two forks, then put the shredded meat back in the slow cooker to mix with the juices.

7. While the meat is shredding, warm your corn tortillas on a dry skillet for about 30 seconds per side.

8. Fill each tortilla with a generous helping of the shredded brisket.

9. If you like, add some chopped cilantro and diced red onion on top for extra flavor.

10. Serve your tacos with extra lime wedges on the side for that perfect tangy finish and enjoy your meal.

Equipment Needed

1. Slow cooker – used to cook the brisket slowly and evenly over the hours
2. Paper towels – to pat the brisket dry before applying the spice rub
3. Cutting board – for slicing the onion, mincing the garlic, and chopping the chipotle pepper
4. Sharp knife – to easily and safely cut the veggies and meat
5. Mixing bowl – to stir together the beef broth, tomato paste, vinegar, chipotle, and lime juice
6. Measuring cups and spoons – to correctly measure spices and liquids
7. Two forks – for shredding the cooked brisket once it’s tender
8. Dry skillet – for warming up the corn tortillas before serving
9. Tongs or spatula – to handle the tortillas and serve the shredded meat without mess

FAQ

Slow Cooker Brisket Tacos Recipe Substitutions and Variations

• If you don’t have beef brisket, try using a chuck roast instead. It cooks similarly, though the texture might be a bit different.
• If you’re out of apple cider vinegar, white vinegar or red wine vinegar can work just fine in its place.
• No beef broth? You can definitely swap in chicken broth or even a vegetable broth if that’s what you have.
• Can’t find corn tortillas? Flour tortillas are a decent alternative, even though they’ll give a slightly different bite.
• If you don’t have a chipotle pepper in adobo, add a bit more smoked paprika and a few dashes of hot sauce to get that smoky kick.

Pro Tips

1. Let the brisket sit a little while at room temprature before it goes into the slow cooker. This helps it cook more evenly and makes sure you get that super tender meat every time.

2. After the brisket is done, give your sauce a quick taste and adjust if needed. Sometimes you might wanna add a pinch more salt or another splash of lime juice if the flavors seem a bit off after long cooking.

3. Be careful warming your tortillas on the skillet – they only need a few seconds per side. Too long and they’ll get brittle, which can ruin the taco experience.

4. When you’re shredding the meat, mix it well with all the juices left in the cooker. This step is key to making sure every bite is loaded with flavor and moisture.

Slow Cooker Brisket Tacos Recipe

Recipe by James Level

0.0 from 0 votes

Tender beef brisket, slow-cooked to perfection with a blend of spices including chipotle and lime, creates an irresistible filling for warm corn tortillas. The rich, savory flavors of onions, garlic, and cumin combine to deliver a mouthwatering fusion of taste ideal for any occasion in these Slow Cooker Brisket Tacos.

Pin

Servings

8

servings

Calories

350

kcal

Equipment: 1. Slow cooker – used to cook the brisket slowly and evenly over the hours
2. Paper towels – to pat the brisket dry before applying the spice rub
3. Cutting board – for slicing the onion, mincing the garlic, and chopping the chipotle pepper
4. Sharp knife – to easily and safely cut the veggies and meat
5. Mixing bowl – to stir together the beef broth, tomato paste, vinegar, chipotle, and lime juice
6. Measuring cups and spoons – to correctly measure spices and liquids
7. Two forks – for shredding the cooked brisket once it’s tender
8. Dry skillet – for warming up the corn tortillas before serving
9. Tongs or spatula – to handle the tortillas and serve the shredded meat without mess

Ingredients

• 3 lbs beef brisket, trimmed

• 1 large onion, sliced thin

• 4 garlic cloves, minced (or more if you like it garlicky)

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt (plus extra to taste)

• 1/2 tsp black pepper

• 1/4 cup beef broth

• 2 tbsp tomato paste

• 2 tbsp apple cider vinegar

• 1 chipotle pepper in adobo sauce, chopped

• Juice of 1 lime

• 8-10 corn tortillas

• Optional: chopped cilantro, diced red onion, and extra lime wedges for garnish

Directions

• Start by patting your brisket dry and then rub it all over with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt and pepper.
• Put the brisket in your slow cooker and add the sliced onion and minced garlic on top.
• In a bowl, mix together the beef broth, tomato paste, apple cider vinegar, the chopped chipotle pepper in adobo sauce and the lime juice.
• Pour that mixture over the brisket and onions in the slow cooker so everything is nice and coated.
• Cover the slow cooker and let it cook on low for about 8 hours, or on high for around 4 hours, until the brisket is super tender.
• Once it’s done, take the brisket out and shred it using two forks, then put the shredded meat back in the slow cooker to mix with the juices.
• While the meat is shredding, warm your corn tortillas on a dry skillet for about 30 seconds per side.
• Fill each tortilla with a generous helping of the shredded brisket.
• If you like, add some chopped cilantro and diced red onion on top for extra flavor.
• Serve your tacos with extra lime wedges on the side for that perfect tangy finish and enjoy your meal.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 250g
• Total number of serves: 8
• Calories: 350kcal
• Fat: 20g
• Saturated Fat: 8g
• Trans Fat: 1g
• Polyunsaturated: 2g
• Monounsaturated: 9g
• Cholesterol: 90mg
• Sodium: 400mg
• Potassium: 600mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 3g
• Protein: 25g
• Vitamin A: 500IU
• Vitamin C: 8mg
• Calcium: 80mg
• Iron: 3mg