Brisket Tacos are my favorite for any day of the week! Smoky brisket loaded up with my favorite Tex-Mex toppings is over the top amazing! Kick Taco Tuesday up a notch with leftover brisket!
I could eat tacos every day of the week and if I had to choose just one type of cuisine to eat the rest of my days it would be Mexican food for sure.
Here I sit with my very own recipe site and if you ask me what my favorite food is, I’m going to tell you tacos. So I’ve decided it was time to share my favorite taco recipe with y’all!
My husband is an expert at smoking a brisket and we have been smoking one every few weeks. Mostly we just slice and eat it, sometimes with a bit of Dr Pepper Barbecue Sauce or we will have Brisket Nachos but my favorite way to enjoy it is Brisket Tacos!
Smoky beef brisket piled in a crunchy corn taco shell and topped with loads of cheddar cheese, sour cream, salsa, green onions and cilantro, it just doesn’t get any better.
I love brisket for feeding a crowd and it’s definitely one of my family’s favorites. We will often have brisket for holidays even though it’s not necessarily traditional. It’s just so tender and delicious.
I have had so much fun finding cute stuff to go with the iron furnishings that my kids make for Red River Iron and if the Buffalo Plaid Platter and Plates have caught your eye, I have them ON SALE!
I am crazy about anything buffalo plaid and this Buffalo Plaid Melamine Platter is my FAVORITE! It is really heavily made and sturdy. I’m so clumsy and with a houseful of guys, I need sturdy dishes! It’s the perfect size for entertaining and wouldn’t it be cute for every event from Christmas to the Super Bowl?
The Buffalo Plaid Dessert or Salad Plates are perfect for appetizers and are a great size for taco night! I never thought I would love melamine so much but I seriously do! They are so easy to clean up and are just so bright and fun!
HOW TO MAKE BRISKET TACOS
- Smoked (or slow cooked) Brisket – shredded or chopped – add to a hot skillet
- Add Beef Broth or Water
- Add Granulated Garlic, Chili Powder, Ground Cumin and Salt and cook until heated through.
- Serve with Taco Shells, Shredded Cheese, Green Onions, Cilantro, Salsa & Sour Cream.
How To Choose A Beef Brisket:
When I’m picking out a brisket, I really like to get one that is trimmed but still has a decent amount of fat. The fat really adds to the flavor, tenderness and juiciness of the meat. Nobody likes a dry brisket!
Beef brisket is really not hard to cook but the key is low and slow. I have roasted them in the oven and I’ve cooked them in the crock pot too.
My favorite method is for my husband to smoke it for a few hours and then finish it really slow in the oven. I will try to get a step by step recipe put together for y’all soon and I bet it will become your favorite too!
I just can’t get enough of these brisket tacos! What’s the one meal you could eat every day? I’d love to hear about your favorites!
More Tacos to Love:
- Slow Cooker Asian Short Rib Tacos with Pineapple from Foxes Love Lemons
- 7- Layer Tacos from The BakerMama
- Shrimp Tacos from Rachel Cooks
- Barbacoa Tacos from The Girl Who Ate Everything
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