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. You could also make this delicious fermented pico de gallo to add some extra probiotics in your meal!

Enjoy!