Shredded Brisket Tacos Recipe

Yes, I said shredded brisket tacos recipe.  You make it in the crockpot and it’s amazing.  If you’re trying to beat the summer heat, just pop the crockpot on the back porch.  The recipe works equally well with any cheap roast (pork or beef), so use what’s on sale.

This is brisket y’all.  Since I can still buy a big hunk (35 pounds) of brisket for 99cents a pound, I’m going with brisket.

If you’re looking for a vegetarian option to go with these, try my spinach corn enchiladas.

In Texas, that normally means one thing… getting lovingly rubbed with herbs and spices and then sloooowly smoked for hours as the meat is transformed into Texas Bar B Que.

You can always judge a good bbq’d brisket by the line of pink (almost red) that marks the smoke penetration in the meat, the crispy top (bark), and the delicious melt-in-your-mouth goodness that doesn’t even need sauce.  (But I put sauce on there anyway, because I want to.)

But sometimes, I manage to sneak some of that lovely brisket meat to use in other ways.

This is about three pounds of brisket meat.  If you’re worried about all the fat, the by all means cut it off.  Or, leave it on and then drain all the liquid at the end of cooking (before you shred the meat).

I will get a dozen servings off of this one tiny hunk of meat.

 

brisket meat

It’s a tough cut of meat, marbled with fat.  It’s made for slow cooking.

The fat works to make the meat self-basting, so it can stay moist during the long low cook time that’s required to make the meat transform into tender goodness.

Shredded Brisket Tacos Recipe

First, stick the brisket fatty side up in the crockpot.

Then, put raw garlic cloves on the top of the brisket.  I space mine about an inch apart.  I can’t tell you how many you need, because I don’t know how big your brisket is.

Don’t worry about the garlic.  It’s going to roast right along with the meat.  That means it gets mushy and sweet.  Trust me.

Sprinkle a little salt on there while you’re at it.  Less is better, you can always add more salt at the end of cooking.

taco meat recipe with garlic

 

Then cover the top with a nice layer of oregano and  ground cumin (comiso).  I used Mexican oregano, but Italian would work too.

cumin and oregano in taco meat recipe

Then pour on a generous helping of green salsa (salsa verde). You want the main ingredients to be tomatillos and chiles/peppers.  I got this jar at Walmart.  If you can’t find any, you can use a can or two of diced green chiles.

green salsa for taco meat recipe

 

Cover up your crockpot and cook on low for six to eight hours.  You don’t need to add any additional liquid, trust me this works!   Here’s what it looks like when it’s done.  Notice all that natural juicy goodness????

(if you removed all the fat, pour in a little beer or chicken stock.  i’d highly recommend the beer.)

Your meat is done when you can gently pull it apart with a fork.

Now it’s time to make some choices.

The fat cap on the top has some spots that are absolutely crispy goodness.  If you tasted them, it would taste like crispy bacon fat with extra flavor.  But, that would be eating pure fat.

Take a deep breath and scrape off most of the fat.

It’s done it’s job to keep the meat moist, and you don’t need the extra calories.  Don’t worry about any seasoning sitting up there, all of the flavors have seeped down into the meat.

Your second choice is all that liquid in your crockpot.  It is FULL of flavor and yummy goodness.  And all that liquid is about to be re-absorbed back into the meat.  That liquid has a lot of flavorful fat in it, so you may not be comfortable with that thought.

If you can stand it, leave the liquid in there.

If you can’t stand the thought of the fat, gently drain it out of the crockpot.  Then, replace it with a mixture of chicken stock and green salsa (in equal volume to what you remove).  You will be controlling the spiciness with the green salsa, so taste and use your own judgement.  It won’t be quite as good with the chicken stock, but it’s much healthier.

Pull your meat like you would pulled pork or shredded chicken.  If you make a big batch, stick it in your kitchen aid stand mixer and use the paddle to shred it.

shredded taco meat recipe

Shredded Brisket Tacos Recipe
Author: 
Recipe type: crockpot
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Note - scale ingredients based on how spicy your like things and how much you like (or dislike) cumin.
Ingredients
  • 2 lb brisket (or pork roast or other cheap roast cut)
  • 4 -6 cloves garlic
  • 1 - 2 tablespoons cumin
  • 1 -2 teaspoons oregano
  • ¾ cup green tomatillo salsa
  • ½ tsp salt (to taste)
Instructions
  1. Place all ingredients in crockpot. Cook on low 6-8 hours until meat falls apart.
  2. Use meat in tacos, quesadillas, enchiladas, or even as a baked potato topping. Freezes well.
  3. See blog post of additional instructions for reducing fat content.

 

Now, what to do with the meat???

Our favorite is to make it into tacos with corn tortillas, fresh cilantro, some fresh mexican cheese, and a grilled pinapple salsa.

shredded brisket tacos recipe

It also works well in enchiladas, nachos, quesadillas, burritos, and stuffed baked potatoes.  It makes rocking good breakfast tacos when paired with some scrambled eggs and wrapped in tortillas.

So tell me, what’s your favorite use for brisket?

Recipe by Photo:

Amazing Shredded Brisket Tacos

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Susan Baker
I have a passion for encouraging weary worn out mothers to find joy in everyday motherhood and peace in unlikely places. I have two elementary school boys, one nerdy husband, and two cats. I have a strange fascination for bad puns, the color pink, socks, and books. I worry about running out of toilet paper, wine, and chocolate.. I serve an amazing God. I live an ordinary life filled with wonder.
Susan Baker
Susan Baker

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Comments

  1. They look DELICIOUS. I couldn\’t pin them fast enough! I want to reach in my computer and grab one RIGHT THIS MINUTE!! YUMMY!! Ps. Your photos are fantastic. No matter what I do, I can\’t seem to take a Pinterst worthy photo of stuff…and you did it 10 times in a row. I bow down. –Lisa

  2. this looks delicious! i was wondering what size crock pot you used to cook this brisket. i have a pretty big one so i wanted to make sure that it wouldn’t be too big. thanks!

    • Cut the brisket to fit in the crockpot. I’ve done it in a 6 qt and a big oval one. You need about an inch of clearance between the brisket and the side of the crock on all sides, but it’s ok if there’s more like 4 inches all the way around. Make sense?

  3. OMG..I haven’t had dinner yet and those pictures have got my mouth watering. Looks delicious.

  4. The brisket was amazing and made for the best tacos! I used Queso blanco, mango pico, limes and fresh cilantro from a friends garden. Better than any restaurant (and I’m picky about brisket tacos). Thanks for posting 🙂

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