Brisket tacos are tender, shredded brisket nestled in crispy flour tortillas with plenty of gooey cheese. Garnish these beef brisket tacos with your favorite toppings for a fun and flavorful family meal!
For more delicious taco recipes, try my quick and easy Shrimp Tacos, Tacos Dorados, and Chicken Birria Quesatacos.
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- Why We Love This Brisket Tacos Recipe:
- Ingredients you need:
- How to Make Brisket Tacos:
- What to Put on Brisket Tacos:
- Pro-Tips:
- Storing and Reheating:
- FAQ:
- More Beef Recipes to Try
- 📖 Recipe
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Brisket tacos will be your new favorite way to enjoy brisket. Melt-in-your-mouth tender strands of shredded beef brisket are stuffed in a taco shell with Monterey jack cheese for juicy, cheesy, mouthwatering tacos that are out of this world!
Why We Love This Brisket Tacos Recipe:
Great for Parties! Whether you are hosting a Super Bowl party or it is Taco Tuesday, everyone wants handheld tacos. Lay out a platter and see how quickly they vanish.
Quicker in the Instant Pot! Brisket is traditionally cooked low and slow in a smoker or grill. But this brisket taco recipe takes a fraction of the time in the pressure cooker, while still yielding delicious results!
Totally Customizable! Think of these tacos as a blank canvas. Add all your favorite taco toppings to make the best brisket tacos.
Use leftover Brisket! Usually when you prepare a brisket, you will have a lot leftover. These brisket tacos are a great way to use up those leftovers!
Ingredients you need:
Shredded Brisket
- Brisket: Trim and clean the cut of beef. Cook the brisket in the instant pot for quick, tasty results.
- Seasonings: For a deep, savory flavor with spicy undertones, I use a tasty spice blend of chili powder, garlic powder, seasoned salt, ground cumin, onion powder, and oregano.
- Avocado oil: Oil is necessary in order ro sear the beef. You can also use olive oil as an alternative.
- Onion: Chop the onion into large slices.
- Beef broth: This gives the brisket more flavor but also ensure the meat retains moisture so it is nice and juicy by the time it is cooked. Use chicken broth as a substitute.
Brisket Tacos
- Flour tortillas: I prefer flour tortillas because they are sturdier than corn tortillas.
- Monterey Jack cheese: It has a mild, buttery flavor and melts well. Use shredded cheese.
- Avocado oil: Use olive oil as a substitute.
- Cooking liquid from brisket: Dip your tortilla into the juices that the meat cooked in. This adds color and extra flavor to the crispy tacos.
- Garnish: I use chopped fresh cilantro and onions as brisket taco toppings.
How to Make Brisket Tacos:
Cooking the Brisket
Set your instant pot on saute mode. Season your brisket on both sides with the chili powder, garlic powder, seasoned salt, cumin, onion powder, and oregano. Pat the seasoning into the brisket so that it adheres to it well.
Add the avocado oil into your instant pot (or pressure cooker), gently place the brisket into the pot so that it is flat. Allow it to sear for 5 minutes, then flip it over and sear it on the other side for another 5 minutes.
Now add the onions right on top of the brisket. Gently pour the beef broth around the sides of the brisket.
Set the instant pot to the meat setting, set the time to 1.5 hours, and start it.
Making the Tacos:
Once the brisket has cooked, use tongs or two forks to shred the meat. Add one tablespoon of the avocado oil into a skillet over medium heat.
Dip your tortilla into the juices that the meat cooked in, and place it flat in the skillet. Now add 1-2 tablespoons of the meat onto one side of the tortilla. Then top it with some of the cheese.
Use your tongs to fold the tortilla over to enclose the meat and cheese. Continue building each taco until there is no more room in the skillet.
Cook the tacos on each side for 2-3 minutes until they are golden brown and crispy. Remove them from the skillet and set aside.
Continue to cook the remaining tacos until you have as many as your heart desires! Add your favorite toppings, and enjoy!
What to Put on Brisket Tacos:
- Jalapeno Ranch: This homemade ranch dressing is packed with bold flavor with a nice touch of spice.
- Sour Cream: The tartness and creamy texture are a refreshing contrast to the savory beef.
- Cotija Cheese: Sprinkle this over the tacos for a pop of salty flavor.
- Lime Juice: Keep it simple with a bright burst of citrus flavor.
- Pico de Gallo: This quick and easy recipe is a staple in Mexican cuisine. It is a vibrant mix of fresh tomatoes, onions, jalapeño, and cilantro, with a citrusy burst of lime.
- BBQ Sauce: Brisket is a popular meat for classic barbecue so play up those flavors with a sweet, spicy sauce.
Pro-Tips:
- Do not skip the browning step. That creates a mouthwatering caramelized crust that deepens the brisket flavor.
- Let the brisket rest for at least 5 minutes once it is done cooking, before shredding it.
- If you do not have an instant pot, try my Texas Style Smoked Brisket recipe instead.
- You can also slow cook the brisket in the oven on or crockpot.
- You do not have to make the brisket and the tacos all on the same day. Use leftover brisket to make leftover brisket tacos!
Storing and Reheating:
Store leftover beef brisket in an airtight container in the fridge for up to 5 days. Leftover tacos last just as long. Reheat them on the stovetop over medium heat or put them in the air fryer for a few minutes.
FAQ:
Can you use brisket for carne asada?
Traditionally, carne asada is made from thinly sliced or pounded beef cuts, often skirt steak or flank steak. However, you can use brisket as a substitute.
Is brisket good for shredding?
When cooked properly, brisket is great for shredding. When prepared in an Instant Pot, steam penetrates the tough slab of beef. This allows the collagen and connective tissues to break down, resulting in tender and flavorful meat that can easily be shredded with a fork.
How do you cook brisket so it's not tough?
Traditionally, brisket is cooked low and slow to break down collagen. But if you need to save time and use an instant pot or pressure cooker, there are still ways to ensure that the brisket gets tender.
Searing the brisket locks in the juices so the beef retains moisture. Adding broth also keeps the meat moist and tender during the cooking process. Finally, let the brisket rest before shredding it.
More Beef Recipes to Try
- Chopped Beef Brisket Sandwich
- Carne Guisada Recipe
- Mongolian Beef Ramen
- Delicious Homemade Beefaroni
📖 Recipe
Ingredients
Shredded Brisket
- 2 pounds Brisket trimmed and cleaned
- 2 tablespoons Chili powder
- 1 tablespoon Garlic powder
- 1 tablespoon Seasoned Salt
- 2 teaspoons Ground cumin
- 1 teaspoon Onion powder
- 1 teaspoon Oregano
- 2 tablespoons Avocado oil sub olive oil
- 1 medium Onion cut into pieces
- 2 cups Beef broth sub chicken broth
Brisket Tacos
- 12 medium Flour tortillas
- 4 cups Monterey Jack cheese shredded
- 2 tablespoons Avocado oil divided (sub olive oil)
- Cooking liquid from brisket
- Cilantro chopped (to garnish)
- Onions Chopped (to garnish
Instructions
- Cooking the Brisket
- Set your instant pot on saute mode. Season your brisket on both sides with the chili powder, garlic powder, seasoned salt, cumin, onion powder, and oregano. Pat the seasoning into the brisket so that it adheres to it well.
- Add the avocado oil into your instant pot (or pressure cooker), gently place the brisket into the pot so that it is flat. Allow it to sear for 5 minutes, then flip it over and sear it on the other side for another 5 minutes.
- Now add the onions right on top of the brisket. Gently pour the beef broth around the sides of the brisket.
- Set the instant pot to the meat setting, set the time to 1.5 hours, and start it.
Making the Tacos:
- Once the brisket has cooked, use tongs or two forks to shred the meat. Add one tablespoon of the avocado oil into a skillet over medium heat.
- Dip your tortilla into the juices that the meat cooked in, and place it flat in the skillet. Now add 1-2 tablespoons of the meat onto one side of the tortilla. Then top it with some of the cheese.
- Use your tongs to fold the tortilla over to enclose the meat and cheese. Continue building each taco until there is no more room in the skillet.
- Cook the tacos on each side for 2-3 minutes until they are golden brown and crispy. Remove them from the skillet and set aside.
- Continue to cook the remaining tacos until you have as many as your heart desires! Add your favorite toppings, and enjoy!
Pam says
Good
Harry says
Yum