📝 About This Recipe
This recipe bridges the gap between low-and-slow Texas BBQ and the vibrant street taco culture of Mexico. We take a beautifully marbled brisket, rub it with a smoky blend of spices, and braise it until it collapses into tender, succulent shreds. Served on charred corn tortillas with a bright lime crema and zesty pickled onions, these tacos offer a masterclass in balancing rich, savory fats with sharp, acidic brightness.
🥗 Ingredients
The Brisket & Rub
- 4-5 pounds Beef Brisket (trimmed of excess fat, but leaving a 1/4 inch fat cap)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (coarsely ground)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Chili Powder (Ancho or Guajillo preferred)
- 1 teaspoon Ground Cumin
The Braising Liquid
- 2 cups Beef Stock (low sodium)
- 12 ounces Mexican Lager (one bottle)
- 1 large White Onion (roughly chopped)
- 6 cloves Garlic (smashed)
- 2 pieces Chipotle Peppers in Adobo (minced, plus 1 tbsp of sauce)
The Toppings & Assembly
- 24 pieces Corn Tortillas (small street taco size)
- 1 large Red Onion (thinly sliced for quick pickling)
- 1/2 cup Apple Cider Vinegar (for pickling)
- 1/2 cup Mexican Crema (or sour cream thinned with lime juice)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 4 pieces Radishes (thinly sliced)
- 3 pieces Limes (cut into wedges)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). In a small bowl, whisk together the salt, black pepper, smoked paprika, chili powder, and cumin to create the dry rub.
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2
Pat the brisket dry with paper towels. Rub the spice mixture generously over all sides of the meat, pressing it in so it adheres well.
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3
Heat a large Dutch oven over medium-high heat with a splash of oil. Sear the brisket for 5-7 minutes per side until a dark, caramelized crust forms. Remove the brisket and set aside.
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4
In the same pot, add the chopped white onion and cook for 3-4 minutes until softened. Stir in the smashed garlic and chipotle peppers, cooking for another minute until fragrant.
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5
Deglaze the pot with the Mexican lager, scraping up all the brown bits (fond) from the bottom. Pour in the beef stock and bring to a gentle simmer.
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6
Return the brisket to the pot. The liquid should come about halfway up the side of the meat. Cover with a tight-fitting lid and transfer to the oven.
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7
Braise for 3.5 to 4.5 hours, or until the meat is 'fork-tender' and easily pulls apart. Flip the brisket once halfway through the cooking time.
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8
While the beef cooks, prepare the pickled onions by combining the sliced red onion, apple cider vinegar, a pinch of salt, and a pinch of sugar in a jar. Let sit for at least 1 hour.
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9
Once the brisket is done, remove it from the pot and let it rest for 20 minutes. Skim the excess fat off the top of the braising liquid.
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10
Shred the beef using two forks. Place the shredded meat back into the pot with a cup of the braising liquid to keep it moist and flavorful.
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11
Heat a dry skillet or griddle over high heat. Char the corn tortillas for 30 seconds per side until they show dark spots and become pliable.
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12
Assemble the tacos: Place a generous mound of brisket on two stacked tortillas. Top with pickled red onions, a drizzle of Mexican crema, fresh cilantro, and radish slices.
💡 Chef's Tips
Always sear the meat aggressively before braising; that crust is where the deep 'umami' flavor begins. If the brisket feels tough at 3 hours, it simply needs more time—keep going until it shreds without resistance. For an extra Tex-Mex touch, finish the shredded meat under a broiler for 5 minutes to get crispy 'carnitas-style' edges. Don't skip the double tortilla; brisket is juicy and a single corn tortilla may break under the weight. If you can't find Mexican crema, mix sour cream with a teaspoon of lime juice and a splash of milk.
🍽️ Serving Suggestions
Serve with a side of Borracho beans or Mexican street corn (Elote). Pair with a cold Mexican lager with a lime wedge or a smoky Mezcal Margarita. Offer a variety of salsas, specifically a sharp Salsa Verde to cut through the richness of the beef. A side of lime-cilantro rice helps round out the meal for larger groups.