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Slow-Cooker Beef Brisket Tacos

 5 Ratings
6 Comments
  • Prep Time 10 min
  • Total Time 4 hr 10 min
  • Servings 8

Taco night will be ready when you get home from work when you use this slow-cooker version. The long cooking time brings out the fabulous flavor of the brisket and onion combination, and makes great leftovers, too.

Sarah Caron Recipe by Sarah Caron
November 30, 2011

Ingredients

Brisket

1
large sweet onion, thinly sliced
1
beef brisket (2 1/2 to 3 lb)
Salt and pepper to taste
1
bottle (12 oz) chili sauce
1
tablespoon packed brown sugar
2
teaspoon liquid smoke

Tacos

24
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; (from 8.2-oz package)
1
to 2 cups shredded sharp Cheddar cheese (4 to 8 oz)
1
avocado, pitted, peeled and diced
1
tomato, diced
Old El Paso™ Thick ‘n Chunky salsa

Directions

  • 1 In 4-quart slow cooker, layer onion slices. Top with beef, fat side up. Sprinkle generously with salt and pepper.
  • 2 In medium bowl, mix chili sauce, brown sugar and liquid smoke with whisk. Spread over beef.
  • 3 Cover; cook on High heat setting 4 to 5 hours or on Low heat setting 8 to 10 hours.
  • 4 Remove beef from slow cooker; place on cutting board. With 2 forks, shred beef. Using slotted spoon, transfer onion to bowl for serving. Return beef to slow cooker; stir.
  • 5 To serve, spoon beef onto tortillas; top with onion, cheese, avocado, tomatoes and salsa.

Expert Tips

When shredding the brisket, remove any fat you come across, including the layer on top.

The onions give a great flavor to the brisket—and also are awesome on the tacos.

Nutrition Information

No nutrition information available for this recipe.

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