• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 12

    Beef Brisket Tacos

    "Our mom always made beef brisket when we had a large family get together and now I know why -- it's easy, delicious, and she would always use the leftover brisket to make another family favorite, shredded beef flautas," says Yvette Marquez-Sharpnack.

    Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, and recipe developer in Denver, Colorado. Raised in El Paso, she drew culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south-of-the-border home-style dishes.

    to 4 pounds beef brisket, fat trimmed
    liquid smoke per pound of meat
    bay leaves
    12-ounce bottle beer
    corn tortillas
    salt and pepper, to taste
    Assorted toppings: grated cheese, crema, cilantro, sliced onion, avocado and salsa
    Place all the ingredients into the slow cooker and marinate overnight.
    Cook on low for 8 to 10 hours.
    Remove the brisket and shred the meat.
    Warm corn tortillas, add shredded brisket, and garnish with your favorite toppings.
    Reprinted With Permission From Recipe from Muy Bueno: Three Generations of Authentic Mexican Flavor by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith and Evangelina Soza, www.muybuenocookbook.com. Reprinted Courtesy of Hippocrene Books, Inc.

    The base number of servings for this recipe is 12

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