Slow Cooker Brisket Tacos
This slow cooker brisket tacos are the simplest guilty pleasure meal. You'll buy a small brisket, throw it in the crockpot with a packet of taco seasonings and other spices, let it simmer all day, once your meat is nice and tender you'll broil it stuffed in some corn tortillas with a mix of cheeses. So simple and so delicious. I served them with salsa and an avocado cilantro sauce. Allen seriously ate like 10 of these. They are that good.
Equipment
- Large Crockpot
- Baking Pans
- Spatula
- Food Processor optional
- Small Bowl
- Toothpicks
Ingredients
- 5 lb Brisket
- 1 packet Taco Seasoning
- 2 tbsp Brown Sugar
- 1 1/2 cups Beef Broth
- 20~ Small Corn Tortillas
- 3-4 cups Shredded Monterey Jack Cheese
- Cooking Spray or Melted Butter for Greasing
Avocado Cilantro Sauce
- 1 Large Avocado
- 1 tbsp Mayonnaise
- 2 tbsp Sour Cream
- 1 tbsp Fresh Cilantro
- Juice of a Whole Lime
- 1 tbsp Garlic Powder
- 1/2 tsp Salt
- 1 tsp Pepper
Instructions
- Add your brisket to a large crockpot with the fat side up. Empty the taco seasoning and brown sugar over the top of the brisket and pour in the beef broth. Cook on high for 6 hours.
- Once meat is finished, remove it with tongs or a large fork. Place it on a tray or large plate and shred with forks.
- Preheat your oven to 450 degrees. Lay out tortillas on a greased baking sheet. stuff with the brisket and monterey jack cheese. Fold over one side of the taco. You can secure it folded over with a toothpick.
- Grease the top of the taco with more cooking spray or melted butter. Sprinkle a tiny bit of brown sugar on the tortilla for added flavor. Broil for 5 to 10 minutes or until the tortilla is browned and crispy.
- For BEST results, serve with the avocado cilantro sauce. Add all ingredients for the sauce to a food processor or blender. Blend and pour into a small bowl. Serve and enjoy!
