Slow Cooker Brisket Tacos
Tender and flavorful slow cooker brisket tacos made with zesty salsa and topped with fresh ingredients.
Equipment
- Crock Pot For slow cooking the brisket.
Ingredients
Main Ingredients
- 2 lbs beef brisket
- 1 cup salsa
- 4 tablespoons taco seasoning
- 2 whole fresh limes Juiced
- 18 pieces corn tortillas
- 1 cup Cotija cheese crumbled
- 1 whole jalapeño sliced (optional)
- 1 bunch fresh cilantro for garnish
Instructions
- In a crock pot, combine the beef brisket, salsa, and taco seasoning.
- Squeeze the juice from the fresh limes over the mixture.
- Cover the crock pot and cook on low for 10 hours or on high for 5 hours, until the brisket is tender.
- Once cooked, shred the brisket using two forks and stir it back into the juices for added flavor.
- Warm the corn tortillas in a skillet or microwave until pliable.
- Serve the shredded brisket on the tortillas, and top with Cotija cheese, fresh cilantro, and sliced jalapeño.
Notes
For a milder flavor, you can omit the jalapeño or use less. Feel free to add other toppings like avocado or diced tomatoes for extra freshness.