Slow-cooked brisket, smoky and tender, tucked into warm tortillas like little parcels of comfort. Each taco bursts with rich, savory depth, brightened by fresh toppings and zesty accents a perfect balance of hearty indulgence and vibrant flair.

Prep Time 15 min
Cook Time 8 hours
Yield 10 servings

Ingredients

• 1 bottle (12 ounces) beer or nonalcoholic beer
• 1 cup brisket marinade or barbecue sauce
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 fresh beef brisket (3-4 pounds), fat trimmed
• 20 corn tortillas (6 inches), warmed
• Optional: Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa

Directions

1. In a bowl or shallow dish, combine first 5 ingredients. Add brisket; turn to coat. Cover and refrigerate overnight.
2. Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with 2 forks. Return to slow cooker.
3. Using tongs, serve shredded brisket in tortillas. Add toppings as desired.

Nutrition Facts

139 calories
3.5 g fat (1g saturated fat)
29mg cholesterol
474mg sodium
10.5g carbohydrate
(0 sugars, 1.5g fiber)
15g protein