Slow cooker brisket tacos with smoked paprika, chili powder and cumin. Cook 6-8 hours on low or 3-4 on high, then shred and serve with lime and cotija.
Prep
20 min
Cook
8 hr
Total
8 hr 20 min
Servings
6-8 servings
Optional — the recipe works without them.
As an Amazon Associate, I earn from qualifying purchases.
Pat brisket dry with paper towels and trim excessive fat, leaving about 1/4-inch layer.
Cut brisket into 2-3 large pieces if needed to fit slow cooker.
Combine smoked paprika, chili powder, cumin, oregano, salt, pepper, and optional brown sugar in a bowl.
Rub spice mixture generously all over brisket pieces.
Place chopped onion at bottom of slow cooker.
Place seasoned brisket pieces on top of onions.
Sprinkle minced garlic over the brisket.
Pour beef broth and apple cider vinegar around the brisket.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until fork-tender.
Remove brisket from slow cooker and shred with two forks against the grain.
Skim excess fat from cooking liquid in slow cooker.
Return shredded brisket to slow cooker and toss with cooking juices.
Let sit on warm setting for 15-30 minutes to absorb flavor.
Warm tortillas according to package directions.
Spoon shredded brisket into warm tortillas and add desired toppings.
Used in this recipe: Slow Cooker Instant-Read Thermometer Meat Shredder Claws (Amazon, affiliate links)
350-450 kcal
Calories