Brisket Tacos
Easy recipe making Brisket Tacos
Servings: 4
Calories: 500kcal
Ingredients
- 1 1/2 pounds beef brisket flat cut
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 onion sliced
- 4 cloves garlic minced
- 1 14.5-ounce can diced tomatoes, undrained
- 1 12-ounce can beer
- 12 6-inch corn tortillas, warmed
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup crumbled cotija cheese
- Lime wedges for serving
- 2 Avocados
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Trim excess fat from the brisket and season with salt and pepper.
- In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Sear the brisket on all sides until browned.
- Add the onion, garlic, diced tomatoes, and beer to the Dutch oven. Bring to a simmer, then reduce heat to low and cover.
- Braise the brisket for 3-4 hours, or until very tender.
- Remove the brisket from the Dutch oven and shred with two forks.
- To assemble the tacos, warm the tortillas. Top each tortilla with shredded brisket, chopped cilantro, chopped red onion, avocado and crumbled cotija cheese.
- Serve with lime wedges for squeezing.
Notes
For extra flavor, marinate the brisket in your favorite barbecue sauce for at least 30 minutes before cooking.
If you don't have a Dutch oven, you can cook the brisket in a slow cooker on low for 6-8 hours.
Serve the brisket tacos with your favorite toppings, such as guacamole, sour cream, or salsa.
If you don't have a Dutch oven, you can cook the brisket in a slow cooker on low for 6-8 hours.
Serve the brisket tacos with your favorite toppings, such as guacamole, sour cream, or salsa.
Nutrition
Calories: 500kcal