Southwestern Brisket Tacos with Chipotle Slaw
Flavorful slow-cooked brisket and a cool and creamy slaw come together in these southwestern brisket tacos with chipotle slaw.
Have you ever heard of a taco truck? Eric and I had heard about ones in places like Los Angeles, San Francisco and New York. Imagine our surprise when we moved to Richmond and discovered that there is one here, and that it has seriously awesome tacos. These are fusion tacos, combining different cuisines and flavors. When I tried them for the first time, I was a little nervous about slaw being on the tacos. However, it turned out to be one of the best combinations I’ve ever had. This recipe is a sort of play on that.
Tacos are one of my favorite foods ever, and these southwestern brisket tacos are a fun change from my usual recipes. The brisket is melt-in-your-mouth tender, bursting with tons of southwest flavors. Not to mention, it is a breeze to make. All you have to do is season and sear the meat, then slow cooker does the rest. You can also swap the brisket for these crispy pork carnitas if that’s more your style.
The brisket is delicious on its own, but the addition of the chipotle slaw really takes this meal to another level. It’s smoky, spicy, a little sweet and goes perfectly with the brisket. This makes quite a bit of food, especially if you’re only cooking for two, but the leftovers taste just as delicious.
I highly recommend having all the ingredients for the brisket prepped and ready before you start cooking (a technique called mise en place). I’m not great about always doing that when I cook, but I knew I would have to with this one as soon as I read the recipe. It moves very quickly, and you don’t want to be measuring out spices or vinegar while your garlic is in the skillet about to burn. If you take the time to prep ahead of time, this recipe will go much more smoothly.
- COOK TIME:
- YIELD: 6-8 servings
For the brisket:
3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 yellow onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
¼ cup apple cider vinegar
1½ cups water
1 (14½-ounce) can whole peeled tomatoes, with their juices
1-2 whole canned chipotle chiles in adobo
2 bay leaves
¼ cup molasses
For the chipotle slaw:
2 teaspoons finely chopped canned chipotles in adobo
½ cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
2 cups shredded white or green cabbage
¼ cup finely chopped red onion
¼ cup thinly sliced green onions
¼ chopped fresh cilantro
For serving:
Corn or flour tortillas
Pickled red onions, if desired
- 1
Start by making the brisket. Generously season the beef with salt and pepper, to taste. Heat oil in a large, heavy skillet over medium-high heat until just beginning to smoke. Add the meat and sear about 5 minutes each side, turning only once. Transfer meat to slow cooker, leaving skillet on the heat.
- 2
Add garlic, onion, chili powder, coriander and cumin to the drippings in skillet and stir until fragrant, about one minute. Add vinegar and allow to boil until it’s almost gone, scraping the bottom of the skillet to get up the little bits. Stir in water and pour mixture over brisket. Crush tomatoes through your fingers into the slow cooker; add juices, chipotle, bay leaves and molasses.
- 3
Cover the slow cooker and set it on low heat. Cook for 8-10 hours, until fork tender.
- 4
When it’s nearly time to serve the brisket, make the slaw. Combine chipotle, mayonaise, honey and lime juice in a large bowl. Add cabbage and onions, tossing to coat. Add salt and pepper to taste. Refrigerate until ready to serve.
- 5
To serve, you can take the easy route and simply pull the beef apart with two forks and stir into the sauce, discarding the bay leaves. If you don’t mind doing a little more work, strain the sauce to remove the vegetables and bay leaves. Skim the fat and place the sauce into a small saucepan. Simmer to reduce and thicken just a bit. Add back to pulled brisket and stir to thoroughly coat brisket with sauce.
- 6
When ready to eat, warm the tortillas. Top with brisket, slaw, and pickled red onions.
Looks great and I love that plate! It's sooo adorable!
Congratulations on the Foodbuzz Daily 9!!! That's awesome! I love cabbage on my tacos. I can't wait to try this one!
Great recipe. I like the chipotle slaw.
Love the chipotle slaw. I love slaw with my taco.
This looks awesome. I can't wait to try it.
Looks delicious! And I love the platter it is on! Too cute!