Slow Cooker Shredded Beef Tacos - Easy Brisket Taco Recipe

 

 

There's nothing quite as satisfying as coming home to a slow cooker that's been quietly working its magic all day. These Slow Cooker Shredded Beef Tacos are packed with rich, savoury flavour, featuring tender beef brisket cooked low and slow until it practically falls apart at the touch of a fork. A blend of garlic, herbe and smoky chipotle creates a deliciously robust filling that's perfect tucked into warm tortillas and piled high with your favourite toppings.

Whether you're feeding a hungry family, entertaining friends, or simply looking for an easy meal with plenty of leftovers, these tacos never disappoint. Simple to prepare and wonderfully versatile, they are the perfect combination of convenience and comfort. Set everything in the slow cooker, walk away, and return hours later to a meal that tastes like you've  spent all day in the kitchen.

 

The recipe I am sharing today is loosely based on one I found on Gimme Some Oven, who borrowed her recipe from .My Kitchen Addiction.  And I will wager that she probably was inspired from somewhere else. You know that old saying  . . .  "There is nothing new under the sun."  This is one I love about the food blogging community. We are always sharing with and inspiring each other.

I saved a few steps in the recipe. They rubbed the meat in the herbs and spices and then browned it first before putting it into the slow cooker. I didn't have time for faffing about with browning and such.  I just put everything into the slow cooker and cooked it. I simply placed the onions and garlic on the bottom of the slow cooker and topped it with the meat . . . Then I stirred everything else together and poured it around and on top of the meat.  That's it  . . .

Simple.  Easy. Delicious.  You can either cook it on high for 3 to 4 hours, or low for 6 to 8 hours  . . . Once the meat is tender you take it out of the slow cooker and shred it with two forks.  I also cut into it with my kitchen scissors so that it was more chunky and less strand-like.  Any leftovers can be used to make quesadillas, or burritos, maybe even empanadas . . .  if you enjoy these even half as much as we did, you are in for a real treat! 

We really enjoyed these, along with all of our favourite taco toppings, and believe it or not the leftovers were even more delicious the day after! The meat also freezes well. Check out the recipe notes to find out how!

 

INGREDIENTS NEEDED

TO MAKE

🌮SHREDDED BEEF TACOS🌮

There is nothing out of the ordinary here. Simple ingredients, delicious flavours.

• 2 pounds Beef Brisket in one piece
• 1 TBS mild chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp coriander leaf
• 1/2 tsp smoked paprika
• 1 cup (240ml) beef stock
• 2 TBS tomato puree (tomato paste)
• 1 tsp Chipotle in adobe paste
• 1 juice of one lime
• 1 small white onion, peeled and diced
• 5 cloves garlic, peeled and minced
• salt and black pepper to taste

you will also need:

• 6-inch soft flour tortillas, warmed
• your favourite taco toppings (cheese, guacamole, sour cream, salsa, sliced black olives, lettuce, spring onions, etc.

 

🌮NOTES ON INGREDIENTS🌮

Beef Brisket

Brisket is one of my favorite cuts of beef for slow cooking. It transforms from a fairly tough piece of meat into something wonderfully tender and flavourful after several hours in a slow cooker. If you cannot find brisket, a chuck roast makes an excellent substitute.

Onion

The onion melts into the cooking liquid as the beef cooks, adding both flavour and natural sweetness. I like to use a yellow cooking onion, but a sweet onion works beautifully as well.

Garlic

Fresh garlic provides the best flavour. Don't be afraid to use plenty. Long, slow cooking softens its sharpness and leaves behind a rich savory taste.

Beef Stock

The stock helps create a flavourful cooking liquid while keeping the meat moist. I using store-bought stock, choose a good-quality, low-sodium variety so you can better control the seasoning.

Tomato puree/paste

This adds a slight touch of sweetness and balances the smoky flavours perfectly.

Chipotle  in Adobe Paste

Chipotle brings a lovely smoky heat to the beef The amount can easily be adjusted to suit your family's preferences. If you're sensitive to spice, start with a smaller amount and add more to taste later.

Herbs and Seasonings

They add a level of earthy flavours and smokiness to the meat. Warmth and classic Mxican inspired flavours.

Soft Taco Shells or Tortillas

Both flour and corn tortillas work well in this recipe. Flour tortillas are soft and easy to fold, while corn tortillas have a more traditional flavour. Use whichever your family prefers.

Taco Toppings

This is where you can really make the recipe your own, Lettuce, cheese, salsa, sour cream, guacamole, diced tomatoes, black olives, chopped coriander/cilantro, pickled onions and fresh lime wedges are all delicious options

 

🌮HOW TO MAKE SHREDDED BEEF TACOS 🌮 

Slow cooking in the crock pot. This is a real doddle.

1. Place the chopped onion in the bottom of the slow cooker along with the garlic cloves. Place the meat on top of these. (They form a bit of a base for the meat, flavouring it from the bottom up.)
2. Whisk together the stock, tomato puree, all of the herbs and seasonings and lime juice. Pour over and around the meat. (Make sure all are whisked together thoroughly.)
3. Cover tightly and cook on high for 3 to 4 hours, or on low for 6 to 8 hours. (Resist the temptation to lift the lid)
4. When the meat is falling apart, remove from the slow cooker and shred with two forks. (I also like to cut the shreds shorter, a personal preference.)
5. Ladle some of the hot juices over top and serve warm, with warmed tortillas and your favourite taco toppings. (We like cheese, onions, lettuce, tomatoes, olives, sour cream, guacamole, salsa.)
6. Cover and refrigerate any leftovers.

 

🌮HINTS AND TIPS FOR SUCCESS🌮

Choose a well-marbled cut of beef

Brisket is ideal because the fat melts into the meat as it cooks, creating tender, juicy shreds packed with flavour.

Don't rush the cooking time

Low and slow is the secret to perfectly shredded beef. If the meat isn't pulling apart easily with a fork, it likely needs a bit more time.

Trim excess fat, but not all of it

A little fat helps to keep the beef moist and flavourful during the long cooking process.

Position the beef fat side up

As it cooks the fat will slowly baste the meat, adding additional flavour and moisture.

Resist lifting the slow cooker lid

Every time you peek, valuable heat escapes and can add extra cooking time.

Shred the beef in the cooking juices

This allows the meat to soak up all those wonderful flavours and stay nice and moist.

Taste before serving

Once the beef is shredded, give it a taste and adjust the seasoning with a little extra salt, pepper, lime juice, or chipotle if needed.

Warm your tortillas

A quick warming in a dry skillet, oven, or microwave makes them softer, more pliable, and much more delicious. If you have a gas flame you can toast flour tortillas over the flame.

Prep toppings ahead of time

Having your lettuce, cheese, salsa, tomatoes and other toppings ready to go makes serving easy and fun.

Save some of the cooking liquid

If you're storing leftovers, a spoonful or two of the juices will keep the beef most when reheating.

 

🌮FREQUENTLY ASKED QUESTIONS🌮 

WHAT IS THE BEST CUT OF BEEF FOR SHREDDED BEEF TACOS?

Beef brisket works beautifully in this recipe because it becomes tender and flavourful during slow cooking. You can also use chuck roast if that is what you have on hand. Both cuts shred well after cooking low and slow.

CAN I MAKE THESE TACOS AHEAD OF TIME?

Yes, the shredded beef can be made up to three days in advance and stored in an airtight container in the refrigerator. In fact, many people find the flavours even better the next day.

IS THIS RECIPE SPICY?

These tacos have a mild to moderate level of heat. The chippotle paste adds a gentle smoky warmth rather than intense spice. For a milder version, reduce or omit the chipotle. For extra heat, add additional chipotle paste or your favorite hot sauce.

CAN I COOK THIS ON THE STOVETOP OR IN THE OVEN INSTEAD?

Yes, place everything in a covered Dutch oven and cook at 325*F/165*C for about 3 to 4 hours, or until the bee is fork tender and easy to shred.

WHY DON'T I NEED TO BROWN THE BEEF FIRST?

Browning adds extra flavour, but it isn't essential. The recipe is designed to be simple. and fuss-free. The long, slow cooking time allows the beef to develop plenty of flavour without the extra step.

HOW DO I KNOW WHEN THE BEEF IS DONE?

The beef is ready when it pulls apart easily with two forks. If it still feels tough, continue cooking a little longer until it becomes tender.

WHAT TOPPINGS GO WELL WITH SHREDDED BEEF TACOS?

Some favourites include shredded lettuce, grated cheese, salsa, guacamole, sour cream, sliced black olives, diced tomatoes, spring onions and chopped cilantro/coriander. Feel free to customize them to suit your own family's tastes.

CAN I FREEZE THE SHREDDED BEEF?

Yes! Allow the beef to cool completely, then transfer it along with some of the cooking juices to a freezer-safe container. Label and date. It can be frozen up to three months. Thaw overnight in the refrigerator before reheating.

HOW SHOULD I REHEAT LEFTOVERS?

Reheat the beef gently in a saucepan over medium-low heat, adding a splash of the reserved cooking juices, if needed, to keep it moist. You can also microwave it in short intervals until heated through.

CAN I USE FLOUR TORTILLAS OR CORN TORTILLAS?

Both work well. Flour tortillas are soft and tender, while corn tortillas offer a more traditional taco flavour and texture. Use whichever your family enjoys most.

 

🌮A FEW MORE TACO RECIPES TO ENJOY🌮

We love tacos. Here are a few more tacos recipes which we enjoy that I think you might also enjoy!

CRISPY REFRIED BEAN TACOS - Some recipes are diamonds and some are dust… and these little tacos are pure diamonds. Born from a determination to turn a soggy taco disaster into something wonderful, these Crispy Refried Bean Tacos are everything you want in a quick, comforting meal. The filling starts with refried beans perked up with smoked paprika, chili powder, cumin, lime juice, and chopped green chilies — a simple mix that becomes rich, warm, and beautifully spiced once it hits the pan. If you love quick, budget-friendly meals that deliver BIG comfort, these tacos are going to become a fast favorite.

THAI CHICKEN TACOS - Tacos with a delicious twist, these Thai Chicken Tacos are about to become a new favorite. They’re fresh, colorful, a little exotic, and absolutely bursting with flavor. The magic starts with the chicken, which gets soaked in a vibrant lemongrass marinade—a mix of brown sugar, fish sauce, garlic, sesame oil, and herbs that gives every bite that unmistakable Thai brightness and depth . After a quick flash in the pan, the chicken turns beautifully caramelized on the outside while staying tender and juicy inside. What really makes these tacos sing is the crunchy cucumber and carrot salad piled on top.

 

 

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Yield: 3 to 4

Author: Marie Rayner

Shredded Beef Tacos (slow cooker)

Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M

Fork tender beef that works very well in tacos, and would indeed also be great in burritos or quesadillas.

Ingredients

• 2 pounds Beef Brisket in one piece
• 1 TBS mild chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp coriander leaf
• 1/2 tsp smoked paprika
• 1 cup (240ml) beef stock
• 2 TBS tomato puree (tomato paste)
• 1 tsp Chipotle in adobe paste
• 1 juice of one lime
• 1 small white onion, peeled and diced
• 5 cloves garlic, peeled and minced
• salt and black pepper to taste

you will also need:

• 6-inch soft flour tortillas, warmed
• your favourite taco toppings (cheese, guacamole, sour cream, salsa, sliced black olives, lettuce, spring onions, etc.

Instructions

1. Place the chopped onion in the bottom of the slow cooker along with the garlic cloves. Place the meat on top of these.
2. Whisk together the stock, tomato puree, all of the herbs and seasonings and lime juice. Pour over and around the meat.
3. Cover tightly and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
4. When the meat is falling apart, remove from the slow cooker and shred with two forks.
5. Ladle some of the hot juices over top and serve warm, with warmed tortillas and your favourite taco toppings.
6. Cover and refrigerate any leftovers.

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