Slow Cooker Brisket Tacos Recipe

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Cook Time: 255 minutes

Ingredients

This recipe yields 12 servings. Ingredients are listed for the original recipe; adjust amounts as needed for larger or smaller portions. Cooking times remain the same.

• 2 cups beef broth, divided, or more as needed
• 1 (10-ounce) can red enchilada sauce
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons chili powder
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 medium onion, halved and sliced, divided
• 1 poblano pepper, seeds removed and sliced, divided
• 3 pounds beef brisket, flat cut, trimmed of excess fat
• 1 tablespoon lime juice
• 24 (6-inch) corn tortillas or taco-sized flour tortillas

Directions

1. Gather all ingredients and prepare your slow cooker.
2. In a 6-quart slow cooker, whisk together 2 cups of beef broth, enchilada sauce, and tomato paste until smooth.
3. Mix in minced garlic, thyme, bay leaf, chili powder, onion powder, garlic powder, cumin, and salt, ensuring the spices are evenly distributed.
4. Place half of the sliced onions and peppers into the slow cooker. Lay the brisket on top with the fat side up, then cover with the remaining onions and peppers. Add more broth if necessary to just cover the meat.
5. Cover and cook on Low for 8-10 hours or on High for 4-5 hours, until the meat is tender and shreds easily.
6. Transfer the cooked brisket to a large rimmed baking sheet. Using a slotted spoon, remove the onions and peppers and place them in a separate bowl.
7. Skim any fat from the cooking liquid and reserve the liquid to moisten the meat later.
8. Cut the brisket into 2-3 inch chunks, then shred the meat using two forks.
9. In a large serving bowl, combine shredded brisket, cooked onions and peppers, lime juice, and enough reserved cooking liquid to keep the meat juicy.
10. Serve the tender beef mixture in tortillas and add your favorite toppings.

Nutrition Facts (per serving)

• Calories: 472
• Total Fat: 23g (30% DV)
• Saturated Fat: 9g (43% DV)
• Cholesterol: 120mg (40% DV)
• Sodium: 591mg (26% DV)
• Total Carbohydrates: 28g (10% DV)
• Dietary Fiber: 4g (15% DV)
• Total Sugars: 2g
• Protein: 37g (74% DV)
• Vitamin C: 6mg (7% DV)
• Calcium: 79mg (6% DV)
• Iron: 4mg (24% DV)
• Potassium: 498mg (11% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient information may vary based on ingredient brands and measurements. For medically restrictive diets, consult a professional before preparing.

The Rich History of Brisket Tacos

Brisket tacos, particularly when prepared in a slow cooker, are a modern twist on a deeply rooted culinary tradition. Brisket itself has origins in European Jewish cuisine, where slow-cooked beef cuts were popularized for their tenderness and flavor. When Jewish immigrants arrived in the Americas, their love for slow-cooked beef intersected with Mexican culinary traditions, particularly the use of corn tortillas, chili spices, and fresh herbs. Over time, this fusion gave rise to the comforting and richly flavored slow cooker brisket tacos we enjoy today.

Regional Variations and Unique Twists

While brisket tacos are widely associated with Tex-Mex cuisine, different regions in Mexico and the southwestern United States put their own spin on them. In Texas, brisket is often smoked before being shredded for tacos, giving a distinct smoky depth. In northern Mexico, peppers like poblano and ancho are incorporated directly into the cooking liquid, adding subtle heat and complexity. The use of a slow cooker, rather than traditional oven or stovetop methods, is especially popular in home kitchens across the U.S., as it allows the meat to become tender over several hours with minimal effort.

How They Differ from Other Tacos

Unlike ground beef or shredded chicken tacos, brisket tacos stand out due to the rich, meaty texture of slow-cooked beef. The combination of spices such as chili powder, cumin, thyme, and garlic, along with the slow braising process, creates layers of flavor that are deeply savory but not overwhelmingly spicy. Additionally, the inclusion of cooked onions and peppers adds sweetness and crunch that you don't typically find in fast-prepared taco fillings.

Where Brisket Tacos Are Typically Served

Slow cooker brisket tacos are versatile and can be enjoyed in various settings. They are popular at family gatherings, casual parties, and weekend meal preps, thanks to the ease of cooking large quantities in a slow cooker. In restaurants, especially Tex-Mex eateries, brisket tacos are often offered as a specialty dish, sometimes paired with unique toppings such as pickled onions, fresh cilantro, and avocado crema. Street vendors in southwestern cities may also serve them, typically using handmade corn tortillas and freshly chopped garnishes.

Interesting Facts About Brisket Tacos

• Brisket tacos are a fusion dish that blends Ashkenazi Jewish braising techniques with traditional Mexican taco flavors.
• The slow cooker method allows the meat to absorb flavors over 8 to 10 hours, making it exceptionally tender and juicy.
• The dish is highly adaptable; you can use different peppers, spices, or even a splash of beer or coffee in the braising liquid for added depth.
• While corn tortillas are traditional, flour tortillas are often used in home kitchens for convenience and a softer texture.
• Brisket tacos can be frozen and reheated without significant loss of flavor, making them a popular meal prep option.

In conclusion, slow cooker brisket tacos are more than just a simple mealthey are a celebration of cultural fusion, regional creativity, and home-cooked comfort. From their historical roots to their modern variations, these tacos offer a flavorful experience that is both hearty and satisfying.

FAQ about Slow Cooker Brisket Tacos Recipe

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