Beef brisket tacos (tacos de carne deshebrada)

With the help of a slow cooker, beef brisket is one of the easiest recipes to prepare. Fom Yvette Marquez-Sharpnack's cookbook, Muy Bueno.
recipes, family food, dinner, beef, Mexican food
Muy Bueno brisket tacos Hippocrene Books
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.

Makes 12 to 24 tacos


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


1. Place the brisket, liquid smoke, bay leaves, and beer in a slow cooker. Cook on low for 8 to 10 hours.
2. Remove the brisket and shred the meat. Add salt and pepper to taste.
3. Warm the corn tortillas.
4. Place shredded brisket in tortillas and add your favorite toppings.