Brisket Breakfast Tacos
These brisket breakfast tacos have slow-cooked pulled brisket with tender tortillas and zesty toppings, making them the best meal of the day!
- Prep time
- 20 min
- Cook time
- 10 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp garlic powder (OR If you don’t have garlic powder, use additional onion powder.)
- 1 tbsp onion powder (OR similarly, you can also add extra garlic powder.)
- 1 tbsp chili powder (OR ancho or chipotle chili powder adds the richest, smokiest flavors.)
- 1 tbsp smoked paprika (But regular or sweet paprika also works.)
- 1 tbsp salt
- 1 tbsp light brown sugar
- 1 tsp ground cumin (OR If you don’t have cumin, replace it with coriander.)
- 6 lbs beef brisket
- 2 tbsp olive oil (OR avocado or canola oil will also work.)
- 3 cup barbecue sauce
- 3/4 cup apple cider (or red wine vinegar. Use regular white vinegar in a pinch.)
- 1 1/2 tsp hot sauce (Use your favorite type but Valentina adds a classic spicy tang.)
- 1 tsp salt
- Corn tortillas
- Queso fresco or cotija (If these cheeses aren't available, crumbled feta will work.)
Instructions
- 1
Spray the bowl of slow cooker with no-stick cooking spray. SEASON: Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil. Be sure to apply the rub well to both sides with your hands.
- 2
Place brisket, fat side up, in the slow cooker bowl.
- 3
PREPARE THE BBQ SAUCE: Stir sauce ingredients together and cover the brisket with half of the sauce. Refrigerate the remaining bbq sauce for later.
- 4
COOK: Cover brisket with a lid and cook on low setting for 8-10 hours, or on high for 4-5 hours.
- 5
When brisket is tender, place onto a cookie sheet, lined with aluminum foil. Check the internal temperature using a meat thermometer inserted in the thickest part of the beef. It must be at least 175 to 185 F to be tender without breaking apart. Between 190 F to 205 F, it will fall apart tender (this is what we want for pulling the brisket meat easily). Baste brisket with meat juices from the slow cooker and then with the remaining bbq sauce. Transfer it to a cutting board and let the meat rest for 15 minutes and pull the brisket using 2 forks.
- 6
Place the pulled brisket back into the pot and let it sit for extra 10-15 minutes to absorb the flavors of the sauce.
- 7
To assemble the brisket breakfast tacos: Serve pulled brisket on corn tortillas garnished with sliced jalapeno rounds, sliced red and yellow grape/cherry tomato rounds, Mexican pickled red onions, crumbled queso fresco or cotija, and finely chopped cilantro. Other options: sliced avocado or guacamole, fried eggs, and lime wedges.