Slow Cooker Chipotle Brisket Tacos
If you're looking for an incredibly flavorful taco recipe that's easy to make, look no further than these Brisket Tacos! The brisket is slow cooked in a Crock Pot with a smoky chipotle rub and stout beer, giving the beef so much flavor. The brisket is shredded and served in warm tortillas with roasted corn salsa and creamy chipotle sauce, creating the ultimate taco experience!
Ingredients
Smoked Chipotle Brisket Tacos
- 2 tablespoons chipotle chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 2 pounds flat cut beef brisket
- 1 teaspoon liquid smoke flavoring
- 12 ounces stout beer, liked Guinness
Chipotle Cream Sauce
- 1 cup sour cream
- 1 chipotle pepper in adobo sauce, chopped
- 1 teaspoon adobo sauce from the can of chipotle peppers
- 1 clove garlic, crushed
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ¼ cup slow cooker liquid
For Serving
- 16 small tortillas, corn or flour
- 1 cup roasted poblano corn salsa, click link for recipe
Instructions
Smoked Chipotle Brisket Tacos
- In a small bowl, combine the chipotle chili powder, smoked paprika, ground black pepper, kosher salt and ground cumin. Rub this mixture on the beef brisket.
- Place the brisket in a slow cooker set to low, pour the liquid smoke and stout around the brisket.
- Cook on low for 8-12 hours or on high 4-6 hours.
- Remove the beef brisket from the slow cooker, place on a cutting board and rest for 10 minutes. Shred with two forks or meat claws
- Serve the brisket in warm tortillas topped with chipotle cream sauce and poblano corn salsa.
Chipotle Cream Sauce
- Add all of the ingredients to a blender, including ¼ cup of the liquid from the slow cooker that the brisket cooked in.
- Blend until smooth and creamy.
Notes
- If you don’t want to cook with beer, replace the stout beer with 1 ½ cups beef stock. This will also make the recipe gluten free, when served on corn tortillas.
- You can make this recipe with other cuts of beef. If you can’t find brisket, I recommend using tri tip or chuck roast in it’s place.
- You can also use the brisket to make burritos, nachos, quesadillas, or bowls.
- If you don’t have a slow cooker, you can cook the brisket in the oven. Season it, add it to a large pot, or dutch oven, then add the beer and liquid smoke. Cover with a lid, or tightly with a piece of foil, and cook at 325°F for 3 hours.
- Store leftover brisket in the fridge in an airtight container for up to 6 days. To reheat the brisket, add it to a skillet on the stove over medium heat with 2-3 teaspoons water or beef broth. This will help keep the brisket moist as you reheat it. Stir and reheat on the stove for 5 minutes, or until heated up.
Nutrition Facts
Serving 6servingCalories 225kcal (11%)Carbohydrates 18g (6%)Protein 15g (30%)Fat 10g (15%)Saturated Fat 4g (20%)Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 44mg (15%)Sodium 851mg (35%)Potassium 286mg (8%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 610mg (12%)Vitamin C 1mg (1%)Calcium 72mg (7%)Iron 3mg (17%)
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