Entree: United States – Tex-Mex Borderlands – Beef Brisket Tacos (Slow-braised shredded beef brisket served in warm tortillas with traditional toppings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Additional 10 min

Total 4 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) beef brisket, trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (approx. 7 oz (200 g))
- 4 garlic cloves, minced (approx. 0.42 oz (12 g))
- 2 tbsp (16 g) chili powder (preferably ancho-based)
- 1 tbsp (8 g) ground cumin
- 1 tbsp (8 g) smoked paprika
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) ground black pepper
- 1 tbsp (15 g) kosher salt
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) canned crushed tomatoes
- 2 tbsp (30 ml) apple cider vinegar or 2 tbsp (30 ml) lime juice
- 2 bay leaves
- 12 small corn tortillas, warmed (approx. 12 3/4 oz (360 g))
- 1 cup (150 g) diced white onion, for serving
- 1/2 cup (15 g) chopped fresh cilantro, for serving
- 2 limes, cut into wedges, for serving
- Optional: 1 cup (120 g) pickled red onions for garnish

Show original ingredient measurements

- 3 lb (1.36 kg) beef brisket, trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (approx. 200 g)
- 4 garlic cloves, minced (approx. 12 g)
- 2 tbsp (16 g) chili powder (preferably ancho-based)
- 1 tbsp (8 g) ground cumin
- 1 tbsp (8 g) smoked paprika
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) ground black pepper
- 1 tbsp (15 g) kosher salt
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) canned crushed tomatoes
- 2 tbsp (30 ml) apple cider vinegar or 2 tbsp (30 ml) lime juice
- 2 bay leaves
- 12 small corn tortillas, warmed (approx. 360 g)
- 1 cup (150 g) diced white onion, for serving
- 1/2 cup (15 g) chopped fresh cilantro, for serving
- 2 limes, cut into wedges, for serving
- Optional: 1 cup (120 g) pickled red onions for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 300°F (150°C). Pat the 3 lb (1.36 kg) brisket dry and season lightly with 1/2 tsp (2.5 ml) of the salt and a little pepper.
2. In a large Dutch oven or ovenproof pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Sear the brisket 4–5 minutes per side until well browned; transfer to a plate.
3. Reduce heat to medium, add the sliced onion and sauté until softened, about 5 minutes. Add 4 garlic cloves (approx. 0.42 oz (12 g)) and cook 30 seconds.
4. Stir in 2 tbsp (16 g) chili powder, 1 tbsp (8 g) ground cumin, 1 tbsp (8 g) smoked paprika, 1 tsp (1 g) oregano, remaining salt, and black pepper; toast spices 1 minute.
5. Pour in 1 cup (240 ml) beef stock and 1/2 cup (120 ml) crushed tomatoes, scraping up browned bits. Add 2 tbsp (30 ml) apple cider vinegar or lime juice and 2 bay leaves.
6. Return the brisket to the pot, fat side up. Bring to a gentle simmer, cover, and transfer to the oven. Braise until very tender and easily shredded, about 3 to 3 1/2 hours.
7. Remove brisket and let rest 10 minutes. Skim excess fat from the braising liquid and discard bay leaves. Shred the brisket with two forks, reserving some braising liquid.
8. Optionally, heat a skillet over medium-high, add a little oil, and briefly crisp shredded brisket in batches, adding a splash of reserved braising liquid to keep moist and saucy.
9. Warm 12 corn tortillas (approx. 12 3/4 oz (360 g)) on a griddle or directly over a low flame. Fill each tortilla with a portion of shredded brisket, top with diced white onion, chopped cilantro, pickled red onions if using, and a squeeze of lime. Serve hot.

1. Preheat oven to 300°F (150°C). Pat the 3 lb (1.36 kg) brisket dry and season lightly with 1/2 tsp of the salt and a little pepper.
2. In a large Dutch oven or ovenproof pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Sear the brisket 4–5 minutes per side until well browned; transfer to a plate.
3. Reduce heat to medium, add the sliced onion and sauté until softened, about 5 minutes. Add 4 garlic cloves (approx. 12 g) and cook 30 seconds.
4. Stir in 2 tbsp (16 g) chili powder, 1 tbsp (8 g) ground cumin, 1 tbsp (8 g) smoked paprika, 1 tsp (1 g) oregano, remaining salt, and black pepper; toast spices 1 minute.
5. Pour in 1 cup (240 ml) beef stock and 1/2 cup (120 ml) crushed tomatoes, scraping up browned bits. Add 2 tbsp (30 ml) apple cider vinegar or lime juice and 2 bay leaves.
6. Return the brisket to the pot, fat side up. Bring to a gentle simmer, cover, and transfer to the oven. Braise until very tender and easily shredded, about 3 to 3 1/2 hours.
7. Remove brisket and let rest 10 minutes. Skim excess fat from the braising liquid and discard bay leaves. Shred the brisket with two forks, reserving some braising liquid.
8. Optionally, heat a skillet over medium-high, add a little oil, and briefly crisp shredded brisket in batches, adding a splash of reserved braising liquid to keep moist and saucy.
9. Warm 12 corn tortillas (approx. 360 g) on a griddle or directly over a low flame. Fill each tortilla with a portion of shredded brisket, top with diced white onion, chopped cilantro, pickled red onions if using, and a squeeze of lime. Serve hot.