Braised Brisket Tacos Recipe

There are some recipes you make and enjoy, but then forget about. Then there are recipes that make you literally dance as you take a bite and leave you unable to stop talking about how good it was, constantly thinking about when you can make it again. These brisket tacos are one of those recipes for me!

These braised brisket tacos are topped with my copycat Chuy’s creamy jalapeno dressing and street corn salad, a flavor combination I can’t get enough of and add to everything from street corn chicken rice bowls to fried chicken tacos. The combination of the two on these tacos adds not only a whole lot of tangy, spicy, and sweet flavor but also creamy and crunchy textures.

Pair that with juicy shredded brisket and melty cheese…let’s just say you shouldn’t be surprised when you can’t stop making these!

Why You’ll Be Obsessed With This Brisket Tacos Recipe

• SO many flavors. These tacos are made with braised brisket that’s seasoned and seared, the creamy jalapeno cilantro lime ranch dressing, and the tangy, sweet, and lightly spicy street corn salad…now imagine all of that in every bite. It makes my mouth water to just think about it!
• Quick & easy to assemble. While the prep itself is not necessarily quick because the brisket takes a few hours to cook, once all of the elements are prepared these brisket tacos come together very quickly. And, many parts can be made in advance to make things even easier.
• Fun twist on taco night. Braised brisket tacos are not the first tacos most people think of when they’re planning Taco Tuesday. But there’s a reason this recipe went viral on social media when I first shared it! Everyone loves to try something that’s both different and genuinely good, and that’s what these tacos deliver.

Are Brisket Tacos The Same As Birria Tacos?

This brisket taco recipe is similar to birria tacos in that it uses braised, shredded beef for the protein. But this recipe is actually much different than birria in flavor (birria is made with lots of guajillo chilies) and a different taco assembly.

With birria tacos, you submerge the taco shell into the braising liquid before pan frying the shell. It’s a super drippy taco and sealed closed with melty cheese and meat then topped with cilantro and diced onions.While these brisket tacos are pan-fried with melty cheese and meat, the shell is not dipped in the braising liquid first.

Ingredients You’ll Need & Why

Here’s an overview of everything needed to make these braised brisket tacos. Be sure to scroll down to the recipe card below for the exact measurements.

• Spices – The brisket is rubbed with a mixture of chipotle powder, paprika, dried oregano, ground all-spice, and coriander.
• Olive oil – For searing the brisket.
• Brisket – Beef chuck will work as well. For this recipe, look for one approximately 3 pounds.
• Aromatics – Smashed or minced garlic and diced sweet onion add flavor to the brisket. I highly recommend fresh garlic here. The jarred kind just doesn’t have the same flavor!
• Orange & lime juice – The combination of both citrus flavors adds the perfect amount of tangy citrus flavor to balance the savory spices. I highly recommend juice, especially for the lime.
• Crushed tomatoes – Use regular, unseasoned crushed tomatoes since there are already so many flavors added already.
• Chipotle adobo sauce – Adds warm smoky flavor to the brisket.
• Beef stock – The liquid for cooking the brisket and preventing it from drying out.
• Salt & pepper – Keep in mind that if the beef stock contains a good amount of salt, extra salt may not be needed.
• Flour tortillas – The regular taco-sized tortillas, not the huge burrito ones. Feel free to use corn tortillas if you prefer.
• Shredded cheese – I like to use classic mozzarella or monterey jack.
• Street corn salad – Made with a combination of corn, mayo, cojita cheese, jalapeno, cilantro, scallions, garlic, and lime juice. I’ve included the instructions below but see my full street corn salad recipe post for more tips.
• Jalapeno lime ranch – A mixture of mayo, sour cream, ranch seasoning, garlic powder, pickled jalapenos, cilantro, buttermilk and lime juice. See my Chuy’s creamy jalapeno recipe post for additional tips and info.

More Topping Ideas

I keep my toppings for these brisket tacos simple because the street corn salad already has so many of the ingredients I would typically add as toppings. However, feel free to get creative here. Here are some ideas:

• Crunchy slaw or shredded lettuce
• Salsa verde, regular salsa, or pico de gallo
• Diced avocado or guacamole
• Cojita cheese
• Diced jalapenos or onion (fresh or pickled)
• Cilantro
• Hot sauce
• Lime wedges

Tips from My Kitchen

Here are a few of my top suggestions after making this brisket tacos recipe a few times.

• Make elements ahead. Both the creamy jalapeno sauce and the street corn salad can be prepared a day or two in advance. Not only does this save time later, they taste better after the flavors have had a chance to meld.
• Sear the brisket. Whichever cooking method you pick, searing the brisket is worth the extra step. It adds so much flavor and helps lock in the juices to prevent dry meat.
• Don’t rush the brisket. Braised brisket is not a quick meat to cook, though the Instant Pot certainly makes it faster. When it’s ready, it will be easily shreddable. If you can’t shred it with a fork, it needs to cook a bit longer. Increasing the temperature to decrease the cook time will result in tough meat.
• Assemble over heat. I definitely recommend taking the extra step of pan frying the tortillas and adding the cheese and meat on the stovetop. It gives you that birria-like feel and the melty cheese is way better than just sprinkling shredded cheese on later.
• Use leftover brisket. If you have brisket meat leftover from another recipe, these brisket tacos are a great way to repurpose it! Just skip the brisket-prep portion of the recipe.

How to Store Leftovers

• Fridge: Each element of these tacos should be stored separately. The brisket, street corn salad, and Chuy’s creamy jalapeno can all be stored in airtight containers in the fridge for 3-4 days.
• Reheat: Reheat the brisket meat on the stovetop then assemble the tacos as usual.

Looking for More Taco Recipes?

• Crispy Beef Tacos
• Smash Burger Tacos
• Halibut Fish Tacos
• Fried Chicken Tacos
• Buffalo Chicken Tacos