I love crockpot recipes.
I love tacos.
I’m currently pregnant and love anything that’s spicy.
Enter, Crockpot Brisket Tacos with Pickled Jalepeno Salsa
We went to Torchy’s Tacos last week, and my favorite taco there is The Crossroads; beef brisket, Monterey Jack cheese, grilled onions, pickled jalapeños and avocado.
I was making this brisket anyway for some meal prep tacos and burrito bowls, so I thought I would try my hand at a copycat Torchy’s Taco situation. Hot damn. It worked. These are real good.
the meat:
This brisket recipe has evolved from several iterations of other crockpot recipes that I have made over the years and it checks all my boxes:
- Super easy
- Simple ingredients, but a complex and mysterious flavor profile (oooh)
- TENDER
- Versatile
- Easily multiplied for meal prep quantity
Brisket is expensive, guys. So, for a cheapo hack, I like to do half brisket and half chuck roast. It ends up being a little bit leaner anyway, and I don’t taste the difference at all.
Of course you can do all brisket or even all chuck roast, depending on your preference and it will turn out just fine.
Pickled jalapeño salsa:
3 ingredients add so much crunch and flavor here! Lighten up on the pickled jalapeños if you’re not a fan of the heat.
Additional toppings:
- Cheese (I used white quesadilla cheese, but you could use Monterey jack, cotilla, goat, cheddar or feta)
- Sliced avocado
- Green tomatillo sauce
Taco shells/wraps
- Flour tortillas (small, soft-taco sized)
- Low carb tortillas (small, soft-taco sized)
- Corn tortillas
- Romaine or butter lettuce leaves for lettuce wraps
- Rice/quinoa, beans, and mixed greens for a burrito bowl
Meal prep friendly options:
Tacos:
You can still do tacos, but you need to package them right. Place the meat in a small container, and the salsa, toppings and sauce in another. Lettuce or tortillas can be wrapped in foil, plastic baggies, or reusable wraps.
When you’re ready to eat, heat the meat in the microwave, open up your taco shells of choice and assemble everything right before you eat it.
Bowls:
These are a GREAT meal prep option! Cook up a carb of choice (I like rice or quinoa), grab a few cans of black or pinto beans and lettuce/spinach/mixed greens. Place carb, beans, and meat in one container and all the fresh things in another. When ready to eat, heat up the hearty container and then dump in all the salsas, toppings and greens in and mix it up! Delicious!
Crockpot Brisket Tacos with Pickled Jalepeno Salsa
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
- 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
