Street-Food Rebel’s Famous BBQ Beef Brisket Tacos

Allergens

Gluten, Soy, Wheat

Ingredients

• 2 lbs beef brisket
• 1 cup barbecue sauce (store
• bought or homemade)
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup chopped lettuce
• 1/2 cup diced tomatoes
• 1/2 cup sliced red onion
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. In a slow cooker, combine the brisket with barbecue sauce, apple cider vinegar, brown sugar, chili powder, paprika, garlic powder, onion powder, ground cumin, salt, and pepper. Cook on low for 8 hours or high for 5 hours.
2. Remove the brisket from the slow cooker and shred it with two forks. Return the shredded meat to the slow cooker and stir to combine.
3. Warm the corn tortillas in a dry pan over medium heat for 30 seconds on each side or in a 400°F preheated oven for 2 minutes per side.
4. Assemble the tacos by placing a generous portion of shredded brisket on each tortilla, then top with cheese, lettuce, tomatoes, red onion, and cilantro. Finish with a squeeze of lime juice.

Chef’s Insight

To add a bit of spice to this dish, try adding 1/2 teaspoon of cayenne pepper to the dry rub or using a spicy barbecue sauce.

Notes

For a crowd-pleasing touch, serve these tacos at your next backyard BBQ or game day gathering.