Prep Time: 20 Mins
Cook Time: 04 Hrs
Servings: 4 servings (8 tacos)
Ingredients
- 2 lbs beef brisket, trimmed
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 corn tortillas
- 1 cup diced onion
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup grated cheese (cheddar or your choice)
- ½ cup BBQ sauce
Instructions
🥄 Instructions:
- Rub olive oil over the brisket.
- In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cumin, salt, and pepper. Coat the brisket evenly with the spice mixture.
- Place the brisket in the slow cooker (or oven) and cook on low for 4-5 hours until fork-tender, internal temperature reaches 195°F (90°C).
- Remove the brisket and let it rest for 15 minutes before slicing.
- While the brisket rests, chop the onion, tomatoes, and lettuce.
- In a frying pan, lightly toast the corn tortillas until warm and pliable.
- Slice the brisket thinly, then layer it onto the tortillas. Top with diced onions, tomatoes, lettuce, cheese, and a drizzle of BBQ sauce.