I dont know about you and your family, but when we make a Brisket, we have a ton of leftovers. I hate eating the same thing over and over again so finding variety is key. These tacos are a great usuage for some leftover Brisket meat. I will highlight making the Brisket the next time I make it. I still had a couple chunks in my freezer to use up first. In the meantime, check out Traeger’s Beginner Brisket recipe.
In a crock pot, I put my chunk of brisket meat, about 1-2 pounds. To that I add about half a cup of beef broth. Low and slow on this one, I set the Crock pot on Low and cook for 7-8 hours. You want to break down all the fibers until it just falls apart.
At the end of the cooking time, take a couple tongs and shred the beef. It should just fall apart. Let is sit and soak up all the juice. Pull out any large pieces of fat that didn’t break down during cooking.
Now that the meat is ready, assemble the taco or burrito, whatever you prefer. I always prefer corn shells. A little oil in a pan, and I lightly brown my shells on both sides. The hubs wanted a big cheezy burrito in a flour tortilla.
I topped mine with shredded cheddar jack cheese. I thinly diced red onions, fresh tomatoes, lettuce and cilantro. A squeeze of lime juice. Definitely some of my favorite tacos.
