Slow Cooker Brisket Crispy Mini Tacos
Directions
- 1Cover the brisket in taco seasoning and rub it in.
- 2Add a sliced onion and a couple of chopped garlic cloves to the slow cooker and spread them in an even layer.
- 3Place the seasoned brisket on top of the onions in the slow cooker.
- 4Pour about half a cup of beef broth and one can of chipotle peppers in adobo sauce into the slow cooker.
- 5Mix the liquid ingredients together and pour them around the sides of the brisket.
- 6Put the lid on the slow cooker and set it to low for 6 to 8 hours.
- 7Check the brisket periodically, around 6 hours, until a meat probe slides in like butter.
- 8Shred the brisket and mix it into the sauce in the slow cooker.
- 9Grab a foil-lined baking sheet and spray it with avocado oil.
- 10Place some taco-sized corn tortillas on the baking sheet.
- 11Put some shredded meat in each tortilla and add some cheese.
- 12Throw the tacos in the oven at 425 degrees Fahrenheit for a couple of minutes to melt the cheese.
- 13Take them out and carefully fold the tacos over.
- 14Spray the folded tacos with avocado oil again and put them back in the oven until crispy, about 10 minutes.
- 15While the tacos are in the oven, mix together two parts sour cream to one part salsa of your choice in a small bowl.
- 16Whisk the sour cream and salsa together to create a dipping sauce.
- 17Remove the crispy tacos from the oven when they are done.
Ingredients
- brisket
- taco seasoning
- 1 sliced onion
- 2 chopped garlic cloves
- 0.5 cup beef broth
- 1 can chipotle peppers in adobo sauce
- avocado oil spray
- taco-sized corn tortillas
- cheese
- 2 parts sour cream
- 1 part salsa
Equipment
slow cookermeat probehand mixer (optional)two forks (optional)foil-lined baking sheetovensmall bowlwhisk
Tips
- If worried about spice level, omit the can of chipotle peppers as they get spicier the longer they cook.
- This crispy taco method works with any meat like chicken, ground beef, or carnitas.
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