Brisket Tacos

This weekend I decided to try my hand at something I’d been thinking about for awhile.  Soft tacos with brisket filling.

I didn’t really have a recipe as such so I just kind of winged it.  This is what I came up with.

I threw a 2 lb beef brisket into the crockpot around 11 am and topped it with about 1/2 cup of catsup, 1/2 cup of brown sugar, 3/4 cup of tequila, 1 cup of beef stock, 1 TBS red pepper flakes, 1/4 tsp cayenne pepper, and 2 tsp cumin.  I cooked it on high heat for about 3 hours and then reduced it to low for about another 3 or 4 hours.

Once the brisket was done (super tender and falling apart!) I chopped up some tomatoes and onions and threw them together in a small bowl with a splash of lime juice.  If I’d had any fresh cilantro on hand I’d have thrown that in as well.


Then I decided I may as well whip up some homemade tortillas.

Homemade tortillas are actually dead easy and quick, and if you’re going to go through the effort to make a fabulous brisket filling for your tacos, then you should have excellent tortillas, too.  They’re so much more delicious than store – bought (unless you can buy freshly made ones!).


SO easy.  Flour, salt, water and olive oil.

Break off a small ball at a time, roll it out with a rolling pin and throw it in a greased pan for about a minute.


It took me about 20 minutes to make 8.

Then I served them up.  I filled each warm tortilla with brisket (plus a little brisket sauce from the crockpot) some monterey jack cheese, the tomato – onion mixture and some sour cream.  If I had had any fresh guacamole I would have used that as well.


Et voila!  A super delicious, super easy dinner that will wow your family.


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