Slow Cooked Beef Brisket Tacos

Slow Cooked Beef Brisket Tacos ~ a super easy method for cooking authentic, fork tender Mexican style brisket for an easy weeknight meal.

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.

For a real feast, serve your brisket on your own easy Homemade Tortillas!

Slow Cooked Beef Brisket Tacos

5 from 2 votes

Slow Cooked Beef Brisket Tacos

Course Main Course
Cuisine Mexican
Yield 24
Author Sue Moran



  • 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


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


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 30, 2020 at 8:51 pm

    2 ounces of liquid smoke per pound of meat? So,if I’m making 8 lbs of Brisket does that means 16 oz of liquid smoke. Is that right?

    • Reply
      December 31, 2020 at 8:30 am

      No, that would be too much, I might do 8 ounces.

  • Reply
    July 18, 2019 at 12:42 pm

    What kind of beer do you recommend?

  • Reply
    Diva Divorcee
    May 4, 2013 at 9:28 pm

    muy bueno!

  • Reply
    Mitsy Evans
    October 5, 2012 at 3:14 pm

    Yummy! Can’t wait to make this!!

  • Reply
    October 4, 2012 at 10:44 pm

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

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