brisket tacos

A simple and delicious brisket taco recipe for leftover smoked brisket.

Smoked Beef Brisket Tacos

extra virgin olive oil

beef

corn tortillas

onions

white onion

tomatoes

blender salsa

avocado

sour cream

cilantro

cheese: Shredded Mexican cheese blend

lime sliced

In a large pan over medium heat, add olive oil and brisket. Stir to warm up.

Heat up your tortillas.  I like to warm them up over a hot grill. But if you don’t have one handy, my next favorite method is heating them up over my gas stove, like pictured. It gets the tortillas nice and warm.

Load the tortilla with re-heated leftover brisket and any additional toppings. Squeeze some fresh lime over the top.

Brisket Tacos. This easy, beef slow cooker recipe has been simmered with chiles, and spices making it so easy to shred. Perfect for making tacos, nachos, burritos, salads, or anything you want!

Brisket Tacos

lbs beef brisket

beef broth (low sodium)

onion

poblano chile (de-seeded and chopped)

garlic (minced)

salt

cumin

oregano

cilantro leaves

bay leaves

Prepare Beef

Prepare Beef: Place beef brisket in crockpot with the fat side up.

Add Ingredients

Add Ingredients: Add in the chopped onion, chile, minced garlic, salt, cumin, oregano, cilantro leaves, and bay leaves. Pour in the beef broth.

Slow Cook

Slow Cook: Cook on LOW for 8-10 hours until meat is fully cooked and easily shredded. Remove the brisket from the slow cooker and place on a tray or large plate. Shred the meat using a fork and knife, or two forks.

Save Cooking Juices

Save Juices: Pour the juices that the brisket was cooking in from the slow cooker into a strainer to strain out all the onions and leaves from the juice. (SAVE the juices)Skim the top of the juices to remove excess grease and then spoon a small amount, just a couple of tablespoons onto the meat.

Serve

Serve: Serve the meat inside of burritos, tacos, or enchiladas. Or enjoy low carb with some grilled vegetables.

Beef brisket tacos are full of delicious flavor and topped with perfectly tender and juicy meat. This is a meal that your entire family will go crazy over!

Beef Brisket Tacos

slow cooker beef brisket

flour tortillas

red onion (diced)

cilantro (chopped)

jalapeno sliced

cotija cheese (crumbled)

Prepare the slow cooker beef brisket according to recipe. Chop the meat.

Lay a tortilla on a flat surface and add brisket, onion, cilantro, jalapeño and cheese.

Pour sauce from the slow cooker on top of the taco and enjoy!

cooker beef brisket

jalapeno

Brisket is one of my all time favorite things to eat! When cooked properly, brisket should be tender and full of flavor and can be enjoyed alone, on a BBQ brisket sandwich, or my favorite way...on a brisket taco! These easy Instant Pot Brisket Tacos are so easy to make and are full of flavor! Add some cheese and my favorite quick pickled red onions, and they are to die for!

Easy Instant Pot Brisket Tacos

2 tbsp tomato paste

2 tsp dijon mustard

1/4 cup soy sauce

1/4 cup beef broth

1/2 tsp chili powder

1/2 tsp cumin

2 tsp kosher salt

1 tsp black pepper

tbsp extra virgin olive oil

red onion,

apple cider vinegar

sugar

kosher salt

Start by mixing the first 6 ingredients together in a bowl and set aside.

Trim extra fat from brisket and cut into 3 pieces.

Season the 3 pieces with salt and pepper.

Set your Instant Pot to saute and add 2 tbsp. of olive oil.

Once the oil is heated, brown each piece of brisket on all sides, then turn your Instant Pot off.

Add the sauce that you mixed together in the first step to the Instant Pot.

Place the brisket pieces on top of the sauce mixture.

Place the lid on your Instant Pot and lock the seal in place.

Set your IP to manual and cook for 60 minutes. If there is no "manual" button, choose high pressure.

Once the cook time has finished, allow the pressure to naturally release for 15 minutes.

Manually release the remaining pressure and remove the lid away from your face.

Remove the brisket pieces and either shred them or cut them into pieces.

For the Brisket

Mix the apple cider vinegar, sugar and kosher salt together in a Mason jar or bowl.

Place the lid on the Mason jar and seal tightly.

Store in refrigerator for at least one hour before using.

For the Quick Pickled Red Onions

If you&rsquo;re searching for a deliciously simple meal that instantly makes your mouth water, try making these Instant Pot&reg; brisket tacos. Seasoned with Cholula&reg; Chipotle Hot Sauce and spices like chili powder, garlic powder, smoked paprika and ground cumin, these Mexican-inspired tacos earn 10s across the board. Thanks to the Instant Pot&reg;, these brisket tacos feature fork-tender beef ready in less than an hour. Add some fresh Pico de Limo and chunky Green Pepper Guacamole, then serve with a lime wedge and a side of hot sauce. These beef tacos are sure to have everyone reaching for seconds.

tbsp chili powder

garlic powder

tbsp smoked paprika

tsp cumin

tbsps vegetable oil

boneless beef chuck

water

tbsps cholula original hot sauce divided

(8-inch) flour tortillas

pico de gallo

avocados

lime

step 1

Mix spices and salt in small bowl. Pat beef dry with paper towels. Season evenly on all sides with spice mixture. Heat oil in Instant Pot® on SAUTÉ function. Working in batches, add beef to pot in single layer. Cook 5 minutes undisturbed. Turn beef chunks; cook 2 minutes longer or until browned. Remove from pot and repeat until all beef chunks are browned. 

step 2

Add water and onion to pot, scraping to remove any brown bits from bottom. Return beef to pot; stir to mix. Close lid. Set Valve to Seal. 

step 3

Set to cook for 45 minutes on MEAT/STEW function or until beef is tender and shreds easily. When done, quick release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)

step 4

Transfer beef to large bowl. Shred using 2 forks. Add Hot Sauce and about 1/2 cup of the cooking liquid from pot, stirring to mix well. Divide beef among tortillas. Top with pico de gallo and sliced avocado. Serve with lime wedges and additional Hot Sauce, if desired. Test Kitchen Tips: •Use the brisket to make quesadillas instead. Spread the beef evenly over a tortilla. Top with shredded cheese and another tortilla. Cook quesadilla in a skillet until cheese is melted and tortillas are golden, flipping once. •Use an air fryer or broiler to crisp up beef after shredding for charred bits, similar to carnitas.

These delicious and hearty beef brisket tacos are absolutely delicious and super easy to make using leftover brisket. Tender brisket, shredded cheese, barbecue sauce drizzled over the cheese and topped with crispy onion strings, if desired.

Brisket Tacos {Leftover Brisket Recipe}

leftover beef brisket

barbecue sauce

beef broth

Sharp cheddar cheese (shredded)

flour tortillas (fajita size)

Crispy onion strings (if desired)

BBQ sauce (for drizzle)

In a small saucepan, over medium heat, add leftover brisket, barbecue sauce and beef broth. Cook until heated through, stirring frequently.

While brisket is heating up, heat flour tortillas in a frying pan over medium heat or over open flame turning frequently with metal tongs.

Add brisket to tortillas, top with cheese, drizzle with barbecue sauce and top with crispy onion strings, if desired.

Brisket Tacos make a delicious meal and a perfect way to use enjoy brisket.

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Top Tags

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