Brisket Tacos with Summer Salsa


Slow-cooker beef brisket and crunchy fruit salsa make these tacos a perfect blend of savory and sweet.

Brisket Tacos with Summer Salsa
Photo: Alison Miksch
Hands On Time:
20 mins
Total Time:
7 hrs 30 mins
6 to 8 servings


  • 2 uncooked bacon slices, cut into 1-inch pieces

  • 1 medium-size white onion, chopped (about 1 cup)

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 (3- to 3 1/2-lb.) beef brisket, trimmed

  • 1 cup reduced-sodium chicken broth

  • 3 canned chipotle peppers in adobo sauce

  • 3 tablespoons adobo sauce from can

  • 3 garlic cloves, peeled and smashed

  • 1 tablespoon ground cumin

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon honey

  • 1 teaspoon dried oregano

  • 2 tablespoons apple cider vinegar

  • 10 - 12 (8-inch) flour tortillas, warmed

  • Crunchy Summer Salsa


  1. Place bacon and onion in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket in slow cooker.

  2. Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.

  3. Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, 15 to 20 minutes or until reduced to 1/3 cup. Stir in vinegar.

  4. Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.

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