Mexican Crock Pot Shredded Brisket

My friend, Yahaira, told me that you can cook a brisket in a crock pot and we are so glad she did! This is one of my new go to Taco Tuesday night meals. We have quite a few briskets in the freezer because my husband doesn’t get around to smoking them often. Brisket makes a delicious shredded beef for tacos or sandwiches and there is very little prep time. I used a green salsa last time and preferred that over the red, and especially enjoyed it with these homemade corn tortillas. I hope you enjoy!

Mexican Crock Pot Shredded Brisket

Ingredients

• 4 pound brisket (frozen or thawed)
• taco Seasoning
  • 1 tablespoon plus 1 teaspoon course Celtic sea salt plus more to taste
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon plus 1 teaspoon chili powder
  • 2 teaspoons cumin
• 1 tablespoon lime juice
• corn tortillas and taco fixings or make rice or quinoa Mexican bowls

Directions

Mix together taco seasoning in a small bowl.

Rub seasoning on brisket.

Place brisket in crock pot, pour lime juice over the brisket, and cook on low for 6-8 hours or until tender and shreds easily with a fork.

Remove from crock pot. Cut off excess fat and shred meat with a fork. Return to juices and serve warm.

Serve with these homemade corn tortillas, cilantro lime rice, or cilantro lime quinoa and all the taco fixings.

Enjoy!