Crockpot Brisket Tacos with Pickled Jalepeno Salsa
Easy, mouthwatering, shredded beef that's perfect for tacos or burritos bowls. Pickled jalepeño salsa adds so much flavor, and give you a perfect, copycat Crossroads taco from Torchy's Tacos!
Equipment
- crockpot
Ingredients
- 3-4 lbs beef brisket or chuck roast
- 3-4 canned Chipotle adobo peppers, finely chopped + 1 spoonful of the sauce from the can (more if you like things spicier)
- 1 1/4 cup beef broth
- 3 Tbsp apple cider vinegar
- 1 Tbsp cumin
- 1.5 Tbsp oregano
- 1.5 Tbsp minced garlic
- 1 tsp salt
- 1/3 red onion, finely chopped
- 1/4 tsp cloves (optional)
- 1/4 tsp smoked paprika (optional)
For the salsa:
- 2/3 red onion, chopped
- 1 cup pickled jalepenos
- 1/2 cup cilantro, finely chopped
Instructions
- Finely chop 1/3 red onion and adobe peppers and place in crockpot. Add adobe sauce, beef broth, spices, minced garlic, and apple cider vinegar, and mix well.
- Trim excess fat off the meat and cut into large chunks. Nestle the meat in the broth and cover.
- Cook on low for 6-8 hours or on high for 4-6.
- When meat is done it should shred easily with a fork or even break apart when you gently press on it. Shred all the pieces of meat, mix well and let simmer on low for another 10-15 minutes while you prepare the salsa and toppings.
- In a medium bowl, combine the rest of the chopped red onion, 1 cup pickled jalepeńos, and 1/2 cup chopped cilantro. I added some salt because I like everything salty.
- For tacos, add meat to lettuce leaves or small tortillas. Top with cheese, jalapeño salsa, tomatillo sauce, and sliced avocado.
Notes
Additional toppings:
- Cheese (I used white quesadilla cheese, but you could use Monterey jack, cotilla, goat, cheddar or feta)
- Sliced avocado
- Green tomatillo sauce
- Flour tortillas, soft-taco sized
- Low carb tortillas, soft-taco sized
- Corn tortillas
- Romaine or butter lettuce leaves for lettuce wraps
- Rice/quinoa, beans, and mixed greens for a burrito bowl