Brisket Tacos Easy Recipe

Beef Brisket Tacos

Ingredients

• Leftover smoked beef brisket, shredded or cubed, 2 cups.
• Tortillas, corn, 8.
• Lime slices.

Directions

• Heat the tortillas over a grill or oven.
• Load up with toppings like pickled onions, diced tomatoes, sour cream, shredded cheese, whatever you want; making sure the brisket is warm.
• Finish with a squeeze of lime juice atop each tortilla.

Print Recipe Pin Recipe

4.75 from 4 votes

Beef Brisket Tacos

The only thing better than brisket is leftover brisket. Why? Because you get to experiment with beef recipes while adding extra flavor.

Prep Time5 mins

Cook Time1 hr

Course: Main Course

Cuisine: Mexican

Keyword: leftovers

Servings: 1

Calories: 616kcal

Ingredients

• 2 cups Leftover smoked beef brisket shredded or cubed
• 8 Tortillas corn
• Lime slices

Instructions

• Heat the tortillas over a grill or oven.
• Load up with toppings like pickled onions, diced tomatoes, sour cream, shredded cheese, whatever you want; making sure the brisket is warm.
• Finish with a squeeze of lime juice atop each tortilla.

Nutrition

Serving: 100g | Calories: 616kcal

Flat Cut Brisket Tacos

Ingredients

• Brisket, flat cut, 3 lbs.
• Salt.
• Pepper, black.
• Oil, vegetable or bacon grease, 1 tbsp.
• Onion, yellow, quartered, 1.
• Garlic, cloves, 8.
• Vinegar, wine, red, 1/4 cup.
• Broth, beef, 2 cups.
• Cumin, 1 tsp.
• Jalapeños, de-seeded, de-stemmed, halved lengthwise, 2.
• Cilantro stems, 2.
• Leaf, bay, 1.
• Chilies, Poblano, 2.
• Oil, vegetable, 1 tsp.
• Onion, yellow, slivered
• Cheese, Monterey Jack, shredded, 1 cup (4 oz).
• Tortillas, corn or flour.
• Salsa.

Directions

• Preheat your oven to 250°F.
• Sprinkle brisket with salt and pepper, add the oil or grease to a Dutch oven placed over medium-low heat. Brown the brisket on each side, spending roughly 5 minutes a side.
• Exchange the brisket in the pot for onions. Occasionally stir the onions until such time that they begin to brown, then add your garlic cloves and cook for 2 more minutes. Kill the heat and add the vinegar to deglaze the garlic/onion mix, making sure to scrape any pan drippings off the bottom.
• Bring the brisket back to the pot, fatty side up. Add the bay leaf, cilantro, cumin and jalapeños. Cover up the pot and move it to your oven to cook roughly 6 hours; just until the meat is tender. Once the brisket is ready, allow it to rest within the pot, unlidded, for half an hour.
• While the brisket tenderizes, roast the Poblano chilies with your broiler until they blacken; roughly 5 minutes each side. Place the blackened Poblanos within a sack and allow them to steam for 20 minutes. Remove the steamed chilies from the bag and rub their skin away. Extract the stem and seeds, then cut the chilies down to strips.
• Heat the vegetable oil in a skillet, set to medium low and add the onion slivers. Stir the mixture every 2 or 3 minutes, while allowing it to continue to cook the point of softening, roughly 10 minutes. Add the Poblano strips and cook the mixture for 60 seconds more.
• After the brisket has rested half an hour, extract it from the put, trim off the fat and shred everything else up until it is nothing but a pile of long strands.
• Strain the cooled broth, discarding the veggies. Remove the fat from the broth via either a gravy separator or pouring it into a plastic bag, snipping a corner and draining it out so that only the fat at the top remains.
• Use 2 tbsp of the gravy on the brisket, saving the rest for individual servings. Give it a taste and adjust the seasonings as needed.
• Place Monterey Jack cheese on one side of the tortillas and slide them under the broiler for half a minute-just long enough for the cheese to melt. Fill the tortillas with your shredded brisket and top with onions and Poblano. Serve with salsa and the pot juice.

Brisket Tacos With Red Wine

Ingredients

• Oil, olive, 1.5 tbsp.
• Onions, halved and sliced to 0.5" inches, 3.
• Sugar, brown, 1 tbsp.
• Salt, divided into 1/4 tsp and 1 tsp.
• Paste, tomato, 1 tbsp.
• Flour, AP, 2 tbsp.
• Cloves, garlic, pressed or minced, 3.
• Broth, chicken, 1.75 cups.
• Vinegar, wine, red, divided into two 1 tbsp amounts.
• Paprika, 1 tbsp.
• Powder, chili, 1 tbsp.
• Powder, onion, 2 tsp.
• Powder, garlic, 1 tsp.
• Pepper, cayenne, pinch.
• Brisket, flat-cut, fat-trimmed, 5 lbs.
• Thyme, 3 sprigs.
• Leaves, bay, 3.
• Tortillas, corn, 6", 12.
• Guacamole, 1.5 cups.
• Beans, black, cooked, 1 cup.
• Tomatoes, cut into pieces, 4.
• Onions, red, pickled, 1 cup.
• Cheese, shredded, 1 cup.
• Limes, sliced, 2.
• Cilantro leaves, 1 handful.

Directions

• Heat the oil on a pan set to medium-high heat. Add onion slices, brown sugar and 1/4 tsp of salt. Cook, stirring regularly until the onions wilt; roughly 11 minutes.
• Stir in tomato paste and flour, cooking for 3 minutes before adding the garlic and cooking half a minute more.
• Stir in the broth and cook until thickened; roughly 5 minutes. Remove from heat and add 1 tablespoon of red wine vinegar. Cool 10 minutes then place within an airtight vessel for overnight refrigeration.
• Mix the 1 tsp of salt, paprika, chili, onion and garlic powders and the cyanne into a bowl. Thoroughly prick the brisket with a fork and rub the spice mix over the meat. Cover with cling wrap and refrigerate overnight.
• Remove both vessels from the fridge and spread half the onion mixture into slow cooker's bowl. Add the thyme and bay leaves, then add the brisket fatty side up. cover the brisket with the remaining onion mix.
• Cover the lid and set the cooker to either low heat (10-11 hours) or high heat (6-7 hours).
• Transfer the finished brisket to the cutting board to either slice up or shred with two forks. Place the prepared meat on a platter and cover with foil to keep it warm.
• Ditch the sprigs and leaves, transfer the rest of the juice into a skillet and stir in the vinegar. Boil this mix, let it simmer for 15-20 minutes-just until its as thick as you like.
• If using store-bought tortillas, preheat the oven to 300°F and spread 6 tortillas over a baking sheet. Lightly spray with oil and heat for 2 minutes per side. Repeat this process until all your tortillas are ready.
• Spread 2 tbsp of the reduction atop a warm tortilla, top with brisket and then garnish with guacamole, black beans, tomatoes, pickled red onion, cheese and a sprinkling of cilantro. Repeat this process for each tortilla.

​

Drink Deductions and Side Solutions

While you can certainly find satisfaction with a platter loaded with these tacos, you can bring the meal to another level with a well-considered side dish and beverage. Consider the following complements to your entree.

• Margaritas.
• Horchata.
• Tequila.
• Lemonade.
• Refried beans.
• Corn salad.
• Mexican rice.
• Grilled zucchini.

In Conclusion

When you mix tacos with leftover brisket, you are guaranteeing a delicious time for all. Either use one of the recipes featured in this article or use it as inspiration for your own personal taco recipe. Just remember to pair it with something just as good to drink and something else to go on your guests' plates.

Frequently Asked Questions