Try brisket breakfast tacos for a hearty, flavorful, and satisfying start to the day! This recipe marries slow-cooked pulled brisket with tender tortillas and zesty toppings, creating a breakfast dish that's hard to resist. Whether you're feeding a crowd or just treating yourself, these breakfast tacos are sure to impress.
Why you’ll love this brisket tacos recipe
- Great for leftovers: What better way to use up leftover brisket than leftover brisket tacos?! No more letting leftovers go to waste.
- Versatile: Don’t be fooled by the name! Brisket breakfast tacos are not only perfect for the morning but can be served for lunch or dinner as well.
- Easy to make: Despite the long cooking time, the preparation is quite simple and mainly hands-off for this beef brisket tacos recipe.
Brisket breakfast tacos
Brisket breakfast tacos embody all of the best flavors of Tex-Mex cuisine! This dish showcases fall-off-the-bone tender brisket, which is iconic in Texas while embracing starting the day with tacos, which is very much a Mexican tradition. It’s the best of both worlds!
The brisket is covered in a rich, savory dry rub then slow-cooked until it falls apart. BBQ sauce gives the meat a sweet, tangy edge, which is balanced by zesty toppings like jalapeños, pickled red onions, and cotija cheese.
I recommend serving your beef brisket tacos wrapped in warm, slightly charred corn tortillas to add an earthy, nutty, and slightly sweet touch. For an even heartier and well-balanced meal, pair the tacos with fried eggs, sliced avocado, or even fresh tomato slices.
Ingredients AND substitutions
To make these bbq brisket breakfast tacos, you'll need:
DRY RUB:
- 1 tbsp garlic powder - If you don’t have garlic powder, use additional onion powder. DRY RUB
- 1 tbsp onion powder - Similarly, you can also add extra garlic powder.
- 1 tbsp chili powder - Ancho or chipotle chili powder adds the richest, smokiest flavors.
- 1 tbsp smoked paprika - but regular or sweet paprika also works.
- 1 tbsp salt
- 1 tbsp light brown sugar - You can also use dark brown sugar or palm sugar. Use Swerve brown sugar for making keto brisket tacos!
- 1 tsp ground cumin - If you don’t have cumin, replace it with coriander.
- 6 lbs beef brisket trimmed and pat dry - You can substitute beef brisket with other cuts of beef suitable for slow cooking, such as chuck roast.
- 2 tbsp olive oil - Avocado or canola oil will also work.
NOTE: You can replace the spices above with about 6 tablespoon of this keto taco seasoning.
FOR THE BBQ SAUCE:
- 3 cup barbecue sauce - Or, try enchilada or adobo sauce for a different flavor profile. Use a keto bbq sauce for a low-carb recipe!
- ¾ cup apple cider or red wine vinegar - Use regular white vinegar in a pinch.
- 1 ½ tsp hot sauce - Use your favorite type, but Valentina adds a classic spicy tang.
- 1 tsp salt
- Corn tortillas - You can use flour tortillas or even lettuce wraps or low-carb tortillas for a low-carb option.
- Queso fresco or cotija - If these cheeses aren't available, crumbled feta will work.
How to make brisket breakfast tacos
1. Spray the bowl of slow cooker with no-stick cooking spray. SEASON: Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil. Be sure to apply the rub well to both sides with your hands.
2. Place brisket, fat side up, in the slow cooker bowl.
3. PREPARE THE BBQ SAUCE: Stir sauce ingredients together and cover the brisket with half of the sauce. Refrigerate the remaining bbq sauce for later.
4. COOK: Cover brisket with a lid and cook on low setting for 8-10 hours, or on high for 4-5 hours.
5. When brisket is tender, place onto a cookie sheet, lined with aluminum foil. Check the internal temperature using a meat thermometer inserted in the thickest part of the beef. It must be at least 175 to 185 F to be tender without breaking apart. Between 190 F to 205 F, it will fall apart tender (this is what we want for pulling the brisket meat easily). Baste brisket with meat juices from the slow cooker and then with the remaining bbq sauce. Transfer it to a cutting board and let the meat rest for 15 minutes and pull the brisket using 2 forks.
6. Place the pulled brisket back into the pot and let it sit for extra 10-15 minutes to absorb the flavors of the sauce.
7. To assemble the brisket breakfast tacos: Serve pulled brisket on corn tortillas.
8. Garnish them with sliced jalapeno rounds, sliced red and yellow grape/cherry tomato rounds, Mexican pickled red onions, crumbled queso fresco or cotija, and finely chopped cilantro. Other options: sliced avocado or guacamole or creamy avocado sauce, fried eggs, and lime wedges.
Useful tips for making these beef brisket tacos
- Trim the fat cap on your brisket to about ¼-inch for the best results.
- Rub the brisket thoroughly with the dry rub to ensure maximum flavor infusion.
- The brisket can be prepared the night before and slow-cooked overnight. This way, you get to wake up to tender, juicy brisket perfect for making tacos!
- Allow the brisket to rest for 15 minutes after cooking to let the juices redistribute and then shred it.
- Don’t forget to warm the tortillas before assembling your beef brisket tacos. This not only adds a toasty, charred flavor but also makes the corn tortillas more pliable and easy to work with.
What to serve with beef brisket tacos
For a complete and well-balanced meal, pair your brisket breakfast tacos recipe with toppings and sides like these:
- Guacamole or creamy avocado dip
- Salsa
- Fresh cilantro
- Diced onions
- Pickled red onions
- Lime wedges
- Instant Pot black beans
- Fried eggs
Variations
You can transform the taste of these beef brisket tacos by cutting the brisket differently.
Try pulling, chopping, slicing, or shredding the meat for your BBQ brisket tacos. You can also change the flavor by switching up the cooking method. Try one of these options:
- Slow cooker brisket tacos: Cooking brisket in a slow cooker allows the meat to tenderize and absorb all the flavors over a long cooking period.
- Smoked brisket tacos: Smoking brisket offers an unmatched depth of flavor. When done, it will have a smoky crust and juicy interior perfect for a taco filling.
- Instant Pot brisket tacos: If you're short on time, an Instant Pot can provide a tender brisket in a fraction of the time.
FAQ’s
Can you use brisket for carne asada?
Carne asada is made with a different cut of meat — usually skirt steak or flank steak. However, you can use brisket as an alternative. Since brisket is much tougher, it’s usually advised to marinate the meat overnight so it’s tenderized before grilling it, or you can cook the brisket in the slow cooker.
How do you shred a cooked brisket?
To shred cooked brisket, let the meat rest for about 10-15 minutes after it's cooked. This gives the juices time to redistribute. Hold the brisket with one fork and use the second to pull at the meat, shredding it into pieces. Make sure the forks are facing each other with the prongs hooked into the brisket. Continue shredding, making sure to follow the grain of the meat.
Is beef brisket tender meat?
Beef brisket is not a tender cut of meat. Since it’s taken from the breast or lower chest of the cow, it means there’s a lot of connective tissue there. But when it’s cooked low and slow, the connective tissue breaks down. This means the final product comes out very tender and flavorful. This is why brisket is all about the cooking process.
What are the different types of breakfast tacos?
Breakfast tacos come in a multitude of varieties, depending largely on personal preference and regional variations. Common types include:
- Bacon, egg, and cheese: A classic combination featuring crispy bacon, scrambled eggs, and melted cheese.
- Potato and egg: A hearty choice featuring cubed or shredded potatoes and scrambled eggs.
- Chorizo and egg: A spicy option with Mexican-style chorizo sausage and scrambled eggs.
- Bean and cheese: A simple yet satisfying choice with refried beans and cheese.
- Migas: A Tex-Mex favorite that includes scrambled eggs, cheese, and strips of tortilla cooked until crispy.
- Avocado and egg: A healthier option with scrambled eggs and fresh avocado slices.
Are breakfast tacos just a Texas thing?
Breakfast tacos are often synonymous with Texas, but they are definitely not just a Texas thing. You can find breakfast tacos in other states, most of them stemming from Mexico. However, the specific ingredients in Texas-style breakfast tacos, like eggs, cheese, and different meats, have roots in Tex-Mex cuisine. Mexican breakfast tacos have the same fillings as their lunch or dinner tacos. This means, Mexicans enjoy the same type of tacos in the 3 main meals of the day. There is nothing breakfast-y about their tacos!
Storage
- Fridge: Store the leftover pulled brisket in a sealed container in the fridge for 3-4 days. Just make sure to not refrigerate the fully-built brisket tacos themselves, or they will become soggy.
- Freezer: You can freeze the cooked and cooled brisket in a freezer bag or freezer-safe container for up to 2-4 months.
- Reheat: Reheat the brisket covered in the microwave, along with its juices and BBQ sauce, for 2 minutes or more depending on the portion of your leftovers. You can reheat your tortillas on the stovetop in a cast-iron pan.
other brisket recipes to try
Other taco recipes to enjoy
If you enjoyed these slow cooker brisket tacos, take a peek at these other taco recipes:
PIN & ENJOY!
Brisket Breakfast Tacos
Equipment
- 2 forks
- 1 baking sheet
- 1 knife
Ingredients
DRY RUB:
- 1 tablespoon garlic powder OR If you don’t have garlic powder, use additional onion powder.
- 1 tablespoon onion powder OR similarly, you can also add extra garlic powder.
- 1 tablespoon chili powder OR ancho or chipotle chili powder adds the richest, smokiest flavors.
- 1 tablespoon smoked paprika But regular or sweet paprika also works.
- 1 tablespoon salt
- 1 tablespoon light brown sugar OR you can also use dark brown sugar or palm sugar. Or use Swerve brown sugar for a keto option!
- 1 teaspoon ground cumin OR If you don’t have cumin, replace it with coriander.
- 6 lbs beef brisket , trimmed, and pat dry. Or you can substitute beef brisket with other cuts of beef suitable for slow cooking, such as chuck roast.
- 2 tablespoon olive oil OR avocado or canola oil will also work.
FOR THE BBQ SAUCE:
- 3 cup barbecue sauce try enchilada or adobo sauce for a different flavor profile. Or use a keto bbq sauce for a keto meal! SEE NOTES
- ¾ cup apple cider or red wine vinegar. Use regular white vinegar in a pinch.
- 1 ½ teaspoon hot sauce Use your favorite type but Valentina adds a classic spicy tang.
- 1 teaspoon salt
- Corn tortillas You can use flour tortillas or even lettuce wraps or low-carb tortillas for a low-carb option. SEE NOTES
- Queso fresco or cotija If these cheeses aren't available, crumbled feta will work.
Instructions
- Spray the bowl of slow cooker with no-stick cooking spray. SEASON: Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil. Be sure to apply the rub well to both sides with your hands.
- Place brisket, fat side up, in the slow cooker bowl.
- PREPARE THE BBQ SAUCE: Stir sauce ingredients together and cover the brisket with half of the sauce. Refrigerate the remaining bbq sauce for later.
- COOK: Cover brisket with a lid and cook on low setting for 8-10 hours, or on high for 4-5 hours.
- When brisket is tender, place onto a cookie sheet, lined with aluminum foil. Check the internal temperature using a meat thermometer inserted in the thickest part of the beef. It must be at least 175 to 185 F to be tender without breaking apart. Between 190 F to 205 F, it will fall apart tender (this is what we want for pulling the brisket meat easily). Baste brisket with meat juices from the slow cooker and then with the remaining bbq sauce. Transfer it to a cutting board and let the meat rest for 15 minutes and pull the brisket using 2 forks.
- Place the pulled brisket back into the pot and let it sit for extra 10-15 minutes to absorb the flavors of the sauce.
- To assemble the brisket breakfast tacos: Serve pulled brisket on corn tortillas garnished with sliced jalapeno rounds, sliced red and yellow grape/cherry tomato rounds, Mexican pickled red onions, crumbled queso fresco or cotija, and finely chopped cilantro. Other options: sliced avocado or guacamole, fried eggs, and lime wedges.
Recipe Notes
- Fridge: Store the leftover pulled brisket in a sealed container in the fridge for 3-4 days. Just make sure to not refrigerate the fully-built brisket tacos themselves, or they will become soggy.
- Freezer: You can freeze the cooked and cooled brisket in a freezer bag or freezer-safe container for up to 2-4 months.
- Reheat: Reheat the brisket covered in the microwave, along with its juices and BBQ sauce, for 2 minutes or more depending on the portion of your leftovers. You can reheat your tortillas on the stovetop in a cast-iron pan.
Nutrition
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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
2pots2cook says
Wow! Brisket brings it to a completely new level!