Ingredients
Equipment
Method
- Pat the beef brisket dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.2-3 pound beef brisket, to taste salt, to taste freshly ground black pepper
- Place the thinly sliced yellow onion on the bottom of your slow cooker. Arrange the seasoned brisket on top of the onions.1 medium yellow onion, 2-3 pound beef brisket
- Sprinkle the minced garlic evenly over the brisket. Add the undrained can of diced green chilies. In a small bowl, combine the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Sprinkle this spice mixture evenly over the brisket.4 cloves garlic, 1 (4 ounce) can diced green chilies, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper
- Pour the beef broth or water around the brisket.1/2 cup beef broth or water, 2-3 pound beef brisket
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, until the brisket is fork-tender and easily shreds.
- Once the brisket is cooked through, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the brisket into bite-sized pieces.2-3 pound beef brisket
- Return the shredded brisket to the slow cooker with the cooking liquid. Stir to combine and coat the shredded meat in the flavorful sauce. Keep warm on the 'warm' setting of your slow cooker or turn off and let it sit, covered.2-3 pound beef brisket
- While the brisket is resting or being kept warm, warm your tortillas according to package directions. This can be done in a dry skillet over medium heat, in the microwave, or wrapped in foil in a warm oven.12-16 corn or flour tortillas
- Load your warm tortillas with the shredded slow cooker brisket.12-16 corn or flour tortillas, 2-3 pound beef brisket
- Garnish your Slow Cooker Brisket Tacos with your favorite toppings. Suggestions include shredded lettuce, diced tomatoes, chopped red onion, fresh cilantro, salsa, a dollop of sour cream or Greek yogurt, a squeeze of fresh lime juice, sliced avocado or guacamole, and your favorite shredded cheese.Shredded lettuce, Diced tomatoes, Chopped red onion, Cilantro, chopped, Salsa, Sour cream or Greek yogurt, Lime wedges, Avocado or guacamole, Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Notes
The slow cooking process infuses the meat with incredible flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.