This recipe comes from the  Muy Bueno Cookbook, the project of a mother and 2 daughters who lovingly explore and share three generations of Mexican and Mexican American food heritage.  A group of bloggers have been sent advance copies of the book and we’ll be cooking from it for the three weeks before publication.  The book is gorgeous, inspiring, and full of so many recipes I want to try that my head is spinning.

Maybe I cheated a little in that I chose one of the simplest recipes from the book to share with you today.  I mean, really, beef brisket + a bottle of beer + crock pot, along with some fresh corn tortillas is about the gist of it.  But there’s something so approachable, so understandable, and so mouthwatering about that shredded meat inside those warm corn tortillas.  And for me this recipe demystifies the art of a great taco.  It’s all about perfectly cooked meat, and a selection of well chosen toppings.

This is a great weekday dinner, the toppings can be prepped the night before, and the meat goes in the crock pot as you step out the door. This recipe will be my slow cooker’s maiden voyage this season, it feels good.

It takes two seconds to shred the meat and heat the tortillas.   Set out the toppings buffet style and you have a winner.

The meat is really flavorful after the long slow cooking in beer, and the liquid smoke adds a nice touch,  But I have to say, these tacos really came alive after we loaded them up with the toppings.  Especially the Queso Fresco and the Crema Mexicana, which I’d never used before. The cheese is crumbly, salty, and melts beautifully.  The crema, or sour cream, gives a wonderful creamy moistness to the meat and tacos.

I made Cherry Tomato Salsa to go with these tacos, but last week’s Mushroom Salsa would be a great paring with the beef, too.

Beef Brisket Tacos
makes 12-24 tacos
2-4 lbs beef brisket, fat trimmed
2 ounces liquid smoke per pound of meat
2 bay leaves
12 oz beer
salt and pepper to taste
12-24 corn tortillas

  • Put the brisket, bay leaves, liquid smoke and beer in a slow cooker.  Cook on low for 8 to 10 hours.
  • Remove the brisket and shred the meat.  Add the salt and pepper to taste.
  • Warm the corn tortillas.
  • Place shredded brisket in tortillas and add your favorite toppings.

Toppings
shredded cheese (I used Queso Fresco)
Crema Mexicana (or sour cream)
chopped cilantro
chopped white onion
avocados, peeled and sliced
salsa of your choice

Slow Cooked Beef Brisket Tacos

This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef.

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35 Responses to Slow Cooked Beef Brisket Tacos

  1. delicious!!! This is my favorite recipe.
    Beef brisket recipes

  2. Mitsy Evans says:

    Yummy! Can’t wait to make this!!

  3. Andi says:

    sounds delicious! i just made chicken crock pot tacos this week and now I want brisket!

  4. Kim says:

    The beef brisket was simplistic and delicious. There is just something so satisfying about this recipe (I made this one too, but didn’t my pics didn’t cooperate so I didn’t post). I love your pictures!

  5. Cynthia says:

    I don’t usually care for beef – but those photos make me want to try those tacos!

  6. All right, that’s it. I can’t take it anymore. I ABSOLUTELY have to make these over the weekend. After the third variation I’ve seen this morning, my stomach is begging me to make these! Gorgeous tacos and salsa, Sue!

  7. These tacos were popular this week and I can see why, they look awesome.
    Great job!

  8. Great photos! There are so many wonderful recipes in this book. Now I want tacos for dinner tonight :)

  9. MM says:

    I also find myself drawn to the photo with the two forks. Perfect! I wish I had some leftovers of this brisket right now (even though I ate two hours ago).

  10. Barbara says:

    That looks absolutely delicious!

  11. Linda L says:

    Definitely slow-cooker time -the nights are starting to get chilly (or should I say chili!!). Anything to warm up! The cookbook looks very interesting – would love to have it since I know very little about cooking
    Mexican but lots about eating it.

  12. Hi Sue, I loved the photograph with the brisket and the two forks. Also adore queso fresco and happily can find it here in the boonies. Looks like a wonderful cookbook and a great idea for using brisket….

  13. Dave says:

    That looks absolutely delicious!

  14. I love to use my crock pot once the weather gets chilly. These look delicious. I would also be thrilled to win a copy of the cookbook. Thanks for the opportunity.

  15. ethnopopgirl says:

    This looks fantastic and I’m all about the salsa. Anything I can put in my slow cooker is a happy thing.

  16. This is magazine perfect. I’ve been seeing posts from this cookbook, and I’m most definitely interested– because I’m half Mexican. The simplicity of these tacos is what’s perfect. LOVE brisket, and never thought to use that for tacos. Perfect for Game Day! All I need is some guacamole and cold Cervezas and I’m good. Beautiful colors and food styling, too.

  17. Kate says:

    Are those your homemade tortillas in the top shots?
    I’ve never made brisket so the slow cooker method sounds blissfully easy.

  18. karen says:

    Mouthwatering! This book is right up my alley!
    karenreichmann@hotmail.com

  19. I love how foods from other countries fit right into our own comfort foods! What would we do without tacos, enchiladas, tamales……YUM!

  20. Jill Wolfe says:

    Great looking! I am going to make your gorgeous salsa as well! That is the way a “real” taco is….simple ingredients ~ maximum flavor! as some lime juice and “Ole” Love it!

  21. Carol says:

    This looks great! I love cooking brisket in the fall especially.

  22. Anonymous says:

    What a perfect dish to bring the slow cooker out for fall!

  23. ellie says:

    Yes please! These look wonderful!! Any excuse to pull out my slow cooker and I am there.

  24. Anonymous says:

    Just bought my first slow cooker so this will be my first thing I will cook. Thank you for sharing. Linda.

  25. Laura says:

    These look delicious, and so simple to make. Wish I could have them for lunch right now!

  26. Tricia says:

    This cookbook sounds great – can’t wait to see more. Beef brisket on anything please!

  27. Bonnie says:

    Look wonderful and I want to try them with the mushroom salsa! Can’t wait to try them out on my friends!

  28. Kristen says:

    Sounds and looks amazing, thanks!

  29. Karen Harris says:

    I loved these too! I just kept coming back to them when flipping through the book. This recipe is now on my permanent supper rotation. Your photos are beautiful.

  30. gail says:

    thanks for this giveaway!
    gkuroda (at)gmail(d0t)com

  31. Mary says:

    These sound fantastic, Sue. That salsa is beautiful!

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