Brisket Tacos

Brisket Tacos

It is certainly no surprise that one of the things I miss the most about living in California is Mexican food. I could honestly eat it three times a week, no problem. This recipe certainly isn’t authentic by any means, but it uses many of the flavors and key ingredients. Brisket has always been a favorite of mine for tacos versus slow cooking it for bbq or something of that nature. But you could really use any sort of meat from the front quarter for this: arm roast, chuck roast, short ribs… Anything with some decent fat and shreds easily. 

Brisket Tacos-3This recipe is pretty fool proof as it uses a crockpot. You just really want to make sure that you keep plenty of liquid (moisture) around the brisket and that you give it plenty of time to cook. There’s nothing worse than trying to “hurry up” a piece of meat that is meant to cook for several hours. Brisket is indeed one of those things. After several hours of cooking, you can “test” the doneness of it by seeing how easily it will shred with a fork. You will want the meat to basically fall apart easily. If it is hard to shred, it isn’t done. I am leaving the fixins off the ingredients. Feel free to use whatever suits your fancy. Salsa, sour cream, lettuce, cheese, tomato, hot sauce… Pile it on OR just keep it simple! Your choice. 

Brisket Tacos
crockpot recipe for easy brisket tacos
Prep Time
10 min
Cook Time
6 hr
Prep Time
10 min
Cook Time
6 hr
  1. 1 - 3-4 lb. brisket
  1. 1 teaspoon oregano
  2. 1 teaspoon coriander
  3. 1 teaspoon Adobo seasoning
  4. 2 teaspoons garlic powder
  5. 2 teaspoons cumin
  6. 1 tablespoon chili powder
  7. salt and pepper
  1. 1 can chipotle chiles in adobo sauce
  2. 8 oz tomato sauce
  3. 1 large jalapeno, sliced
  4. 1 beer, any kind works
  5. 1 small onion, chopped
  6. 2 tablespoons cilantro
  7. 1/2 cup beef broth (if necessary)
  1. Combine all ingredients for rub together in a small bowl. Mix together and season brisket well. Place in crockpot on low.
  2. Dump all ingredients for marinade in crock pot with brisket. Stir to combine.
  3. Let cook 5-6 hours on low or until brisket is tender and shreds easily with a fork. Remove from crockpot (be sure to scoop out all the peppers and onions too!). Discard all but 2 cups of liquid.
  4. Place brisket back in crockpot with liquid and cook for an additional 1/2 hour. Serve with desired toppings.
Prairie Californian
 Jenny Dewey Rohrich



  1. June 10, 2014 / 4:33 pm

    I agree, brisket tacos are so delicious!

  2. Greg Gillis
    July 30, 2015 / 9:12 pm

    Do you remove the fat from the brisket before you cook it?

    • August 4, 2015 / 1:46 pm

      The brisket I bought from the butcher shop was already trimmed. I didn’t remove any additional fat.