Slow-Cooker Beef Brisket Tacos

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.

  • Prep Time 10 min
  • Total Time 4 hr 10 min
  • Servings 8

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

  • 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.