Pioneer Woman Brisket Tacos

Pioneer Woman brisket tacos turn a 4 lb. brisket flat, smoky chipotles in adobo and quick pickled red onions into a tender braised taco dinner in 4 hours 50 minutes. Try this easy slow braised beef taco recipe for Sunday dinner or a cookout, since it's make-ahead friendly and feeds a crowd.

Brown the brisket on every side before it goes into the braise, because that caramelized crust and those drippings build the flavor for the onions and broth. Skip it and the meat tastes flat and the sauce turns thin and dull.

Braising the brisket with chipotles in adobo, ginger and garlic gives these tacos a smoky heat that barbecue-style brisket never has. A quick microwave pickle turns the red onions hot pink, so you get tang and crunch without any extra pot to wash.

Pioneer Woman Brisket Tacos

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

4

hours 

35

minutes

Calories

380

kcal

Chipotle and ginger braise the brisket until it shreds into tender, saucy strands that pile onto warm corn tortillas. Sharp pink onions, cool sour cream and crisp lettuce balance the smoky heat in every bite.

Ingredients

• 2 tbsp. olive oil
  

• 1 (4 lb.) piece brisket flat, trimmed
  

• 4 tsp. kosher salt, divided
  

• 2 1/2 tsp. black pepper, divided
  

• 1 white onion, thinly sliced
  

• 6 garlic cloves, chopped
  

• 1 (1 inch) piece ginger, peeled and chopped
  

• 6 chipotles in adobo, chopped, plus 2 Tbsp. adobo sauce (from 1 [7 oz.] can)
  

• 1 tbsp. red wine vinegar
  

• 1 1/2 tsp. dried oregano
  

• 1 1/2 tsp. ground cumin
  

• Corn tortillas, for serving
  

• 1/2 red onion, thinly sliced
  

• 1/2 c. red wine vinegar
  

• 1 tsp. granulated sugar
  

• 1/4 tsp. kosher salt
  

• Corn tortillas
  

• Shredded lettuce
  

• Sour cream
  

• Cilantro leaves, roughly chopped
  

Directions

• Brown the brisket: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sprinkle the 4 lb. brisket flat with 3 teaspoons salt and 2 teaspoons pepper, then brown it on all sides for 10 to 12 minutes.
• Rest the brisket: Transfer the browned brisket to a large plate and set it aside. Leave the drippings in the Dutch oven, since they flavor everything that comes next.
• Soften the aromatics: Return the Dutch oven to medium heat and add the sliced white onion, 6 chopped garlic cloves and the chopped ginger. Cook, stirring occasionally, until softened, about 6 minutes.
• Build the braise: Stir in 2 cups water, 6 chopped chipotles in adobo, 2 tablespoons adobo sauce, 1 tablespoon red wine vinegar, oregano, cumin, the remaining 1 teaspoon salt and the remaining 1/2 teaspoon pepper. Then nestle the brisket into the pan.
• Braise low and slow: Bring the broth to a simmer over medium heat, then cover and decrease the heat to low. Keep it at a low simmer for 4 to 5 hours, until the brisket is fork tender.
• Shred the brisket: Shred the brisket right in the Dutch oven with two forks. Cover and keep it warm over low heat while you finish the toppings.
• Pickle the red onions: While the brisket cooks, combine the sliced red onion, 1/2 cup red wine vinegar, 1/2 cup water, 1 teaspoon sugar and 1/4 teaspoon salt in a microwave-safe bowl. Microwave for 3 minutes until steaming, then let cool for at least 10 minutes.
• Assemble the tacos: Pile the shredded brisket into warm corn tortillas. Top with the pickled red onions, shredded lettuce, sour cream and roughly chopped cilantro leaves.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these brisket tacos in a slow cooker?

Yes, a slow cooker works well here. Brown the brisket and soften the aromatics on the stove first. Then move everything to the slow cooker and cook on low until the meat shreds easily, usually 8 to 10 hours.

How long does leftover shredded brisket keep?

Store the shredded brisket with its braising liquid in an airtight container in the fridge for up to 4 days. Reheat it gently in a covered pot over low heat so it stays juicy.

Can I braise the brisket the day before?

Yes, it's a great make-ahead dish. Cook and shred the brisket, then chill it in its liquid overnight and rewarm it on the stove while you warm the tortillas.

What if I don't have a Dutch oven?

Any heavy pot with a tight-fitting lid will do the job. You can also brown the meat in a skillet, then braise it covered in a 300°F oven in a roasting pan sealed with foil.

How can I make the tacos less spicy?

Use fewer chipotles and skip the extra adobo sauce, since that's where most of the heat comes from. A generous spoonful of sour cream on each taco also cools things down.