Brisket tacos

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Brisket tacos are the perfect way to use up your leftover brisket. Learn about making these tacos so that your brisket stays nice and moist.

Course Appetizer, entree, Main Course

Cuisine Mexican

Prep Time 2

Cook Time 2

Total Time 2 2

Servings servings

Calories 157kcal

Cost $5

Place leftover brisket in the crock pot.
1 pound beef brisket
Quarter the onion half. Add to crock pot.
½ large onion
Squeeze the juice of the orange onto meat and onion. Add the rind.
½ large orange
Add spices. Add about 1 cup of beef broth or water.
1 teaspoon cumin, ½ teaspoon cayenne pepper or chili powder, 1 cup beef broth
Cook on low for a couple hours, until meat is fork tender and can be pulled. (Timing is determined by how large your pieces are and how much you cooked the meat the first day.)
Place meat on cutting board. Let it cool for a few minutes so that it is easier to handle. Pull with two forks.
Add meat back to slow cooker and mix it with the juices.
Heat tortillas on gas stove grate, in the microwave between sheet of damp paper towel or in a small frying pan with oil.
8 corn tortillas
Build taco with your preferred toppings.

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