2
to 4 pounds beef brisket, fat trimmed
2
ounces
liquid smoke per pound of meat
2
bay leaves
1
12-ounce bottle beer
*
corn tortillas
*
salt and pepper, to taste
*
Assorted toppings: grated cheese, crema, cilantro, sliced onion, avocado and salsa
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.
Ingredients
Directions
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.
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