Beef Brisket Tacos

Tacos de Carne Deshebrada


Preparation info

  • Difficulty


  • Makes

    12 to 24


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Beef brisket is one of the easiest recipes to prepare when using a slow cooker. Just set up your slow cooker, add all the ingredients, turn it on, close the lid, and walk away. When you come back in 8 to 10 hours the meat just falls apart and is ready for the tacos. Mom always made beef brisket when we had a family get together and now I know why—it’s easy, delicious, and she would always use the leftover brisket to make another family favorite, shredded beef flautas.


  • 2 to 4 pounds beef brisket, fat trimmed
  • 2 ounces liquid smoke per pound of meat (recommend Claude’s Brisket Marinade Sauce)
  • 2 bay leaves
  • 12 ounces beer
  • Salt to taste
  • Ground black pepper to taste
  • 12 to 24 corn tortillas (depending on how much you fill each taco)

Topping Options

  • Shredded cheese
  • Crema Mexicana or sour cream
  • Chopped cilantro
  • Chopped white onions
  • Avocados, pitted, peeled, and sliced
  • Salsa of choice


Place the brisket, liquid smoke, bay leaves, and beer in a slow cooker. Cook on low for 8 to 10 hours.

Remove the brisket and shred the meat.

Add salt and pepper to taste. Warm the corn tortillas. Place shredded brisket in tortillas and add your favorite toppings.