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
- 4 lbs beef brisket, fat trimmed
- 2 ounces liquid smoke, per pound of meat
- 2 bay leaves
- 12 ounces beer
- salt and pepper, to taste
- 24 corn tortillas
- 1 cup shredded cheese, I used Queso Fresco
- 1/2 cup Crema Mexicana, or sour cream
- 1 bunch cilantro, chopped
- 2 large white onions, chopped
- 2 avocados, peeled and diced or sliced
- 1 cup salsa
- 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.
Questions and Reviews
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!
I don’t usually care for beef – but those photos make me want to try those tacos!
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!
These tacos were popular this week and I can see why, they look awesome.
Great photos! There are so many wonderful recipes in this book. Now I want tacos for dinner tonight 🙂
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).
That looks absolutely delicious!
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.
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….
That looks absolutely delicious!