Southwestern Chipotle Brisket Tacos

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Brisket is just one of those comforting dishes that you can just prep and walk away. Then magically, 10 hours later, you have a perfectly tender piece of meat and low and behold your kitchen is still clean because it’s pretty much all done in a slow cooker! Score πŸ™‚ Who doesn’t love a clean kitchen.

Typically I make brisket with fried eggs and serve it for brunch, but I decided to spice things up a bit due to my recent obsession with all things Chipotle. So rather than the typical onions, celery, carrots and tomato paste, I opted for a handful of southwestern spices and a spoonful of chipotles in adobo. And let me tell you, those 10 hours that the meat spent cooking, made my apartment smell fabulous! Once it’s all cooked, shredded and tender just add a healthy dollop of Guacamole and a sprinkle of cheese and have yourself a Southwestern Chipotle Brisket Taco!

Southwestern Chipotle Brisket Tacos

Prep Time 10 mins
Cook Time 10 hrs
Total Time 10 hrs 10 mins
Course Main Course, Dinner, Lunch
Cuisine Southwestern
Servings 8 servings


  • 3 pounds beef brisket
  • Salt and pepper
  • 4 tablespoons vegetable oil
  • 5 cloves garlic chopped
  • 2 yellow onions onion thinly sliced
  • 2 tbsp chili powder
  • 1 tbsp red pepper flakes
  • 1 tbsp paprika
  • 2 teaspoons ground cumin
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 1 28 oz can diced tomatoes with their juices
  • 2 chipotles in adobo there are usually about 10 chipotles in a can, so you can individually freeze the rest in plastic bags to use for future recipes!
  • 1/4 cup molasses


  • In a large dutch oven heat the oil over high heat. Salt and pepper the meat on both sides and then sear it in the dutch oven for about 4 minutes on each side. Remove and set into your slow cooker. To the slow cooker, add the onions, garlic and all the spices along with the vinegar, water, tomatoes, chipotle peppers, bay leave and molasses. Mix everything around with a fork and make sure the meat is nestled under all the juices. Turn your slow cooked to low and let it work its magic for 10 hours.
  • hours later.... remove the brisket from all the excess juices and slow cooker, using 2 forks, shred the brisket. Adjust seasoning as needed. You can either use the brisket right away, or transfer to a container and use the following day.
  • Serve on a corn tortilla with a big spoonful of Guacamole and some cotija cheese.


  1. Brisket is the BEST made in the slow cooker…YUM! We make this often and our kids LOVE it. We make it without the chile and serve a variety of salsas on the side so that it is kid friendly.

  2. I have been preparing versions of this for years. I don’t think that I have used chipoltle before, but will most def. use it the next time. I set up crock pots for clients each and this will be added to the menu. Thanks for sharing.

  3. Everything you make always looks so good! I just wish I lived a little closer to you so that I could come over and eat all this yummy food!

  4. This sounds wonderful! I was curious though (as I read through the instructions) as to why you said to preheat the oven ? Could I just sear the meat on the stovetop?

  5. Another idea would be to use these wonderful ingredients with a pot roast, as brisket has to be special ordered in the rural area I live in. All spicy beef is good πŸ™‚

  6. I just found your recipe doing a “brisket tacos” search and made it last night. My house smelled incredible this morning and the brisket tasted great and was juicy and flavorful. Thank you for the recipe. It’s a keeper!!

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