Brisket Tacos

If you’re searching for a deliciously simple meal that instantly makes your mouth water, try making these slow cooked brisket tacos. Seasoned with Cholula® Chipotle Hot Sauce and spices like chili powder, garlic powder, smoked paprika and ground cumin, these Mexica... If you’re searching for a deliciously simple meal that instantly makes your mouth water, try making these slow cooked brisket tacos. Seasoned with Cholula® Chipotle Hot Sauce and spices like chili powder, garlic powder, smoked paprika and ground cumin, these Mexican-inspired tacos earn 10s across the board. Thanks to the slow cooking, these brisket tacos feature fork-tender beef. Add some fresh Pico de Gallo and fresh avocado, then serve with a lime wedge and a side of hot sauce. These beef tacos are sure to have everyone reaching for seconds. ReadMore ReadLess
20 min
PREP TIME
15
INGREDIENTS

Servings: 10

INGREDIENTS

  • 1 tbsp McCormick® chili powder
  • 1 tbsp McCormick® garlic powder
  • 1 tbsp McCormick® smoked paprika
  • 1 tsp McCormick® ground cumin
  • 1 tsp salt
  • 1.3 kilograms boneless beef chuck roast, trimmed and cut into 5 cm chunks
  • 2 tbsps vegetable oil
  • 1/3 cup (80 ml) water
  • 1 medium brown onion, thinly sliced
  • 6 tbsps Cholula® Original Hot Sauce, divided
  • 10 (8-inch) flour tortillas, warmed
  • 2/3 cup fresh Pico De Gallo, (Use Tip)
  • 2 medium ripe avocados, stone removed, peeled, pitted and sliced
  • 1 lime, cut into wedges, to serve
  • Coriander leaves, to serve

KEY PRODUCTS

cholula original 150 ml bottle

Cholula® Original Hot Sauce

INSTRUCTIONS

  • 1 Mix spices and salt in a small bowl. Pat beef dry with paper towels. Season evenly on all sides with spice mixture. Heat oil in a large frying pan or slow cooker on SAUTÉ function. Working in batches, add beef to pan in single layer. Cook 5 minutes undisturbed. Turn beef chunks; cook 2 minutes longer or until browned. Transfer to slow cooker insert ( if needed) and repeat until all beef chunks are browned.
  • 2 Add water and onion to pan, scraping to remove any brown bits from bottom. Pour into slow cooker with beef and stir to mix. Cover and cook on HIGH for 4 – 6 hours or until beef is tender and shreds easily.
  • 3 Transfer beef to a large bowl. Shred using 2 forks. Add Hot Sauce and about ½ cup of the cooking liquid from slow cooker, stirring to mix well. Divide beef between tortillas. Top with Pico de Gallo and sliced avocado. Serve with coriander, lime wedges and additional Hot Sauce, if desired.
  • 4 Kitchen Tips:
    What is Pico de Gallo? Also called “salsa fresca,” Pico de Gallo is a fresh Mexican salsa made of finely chopped tomatoes, onion, coriander leaves, jalapeño, and lime juice.