Brisket Tacos with Summer Salsa

Brisket Tacos with Summer Salsa


When I saw this recipe in Southern Living, I knew I needed to try it.  It was definitely a hit in our house and we’ll be making this again soon!  Any recipe where I can use my crockpot is always higher up on my list!


  • 2 uncooked bacon slices, cut into 1-inch pieces
  • 1 medium-sized white onion, chopped
  • 2 teaspoons of Kosher salt
  • 1 teaspoon ground black pepper
  • 1 beef brisket, trimmed (I used skirt steak and was really delish)
  • 1 cup reduced-sodium chicken broth
  • 3 canned chipotle peppers in adobo sauce
  • 3 teaspoons of adobo sauce from can
  • 3 garlic cloves, peeled and smashed
  • 1 tablespoon ground cumin
  • 1 tablespoon Worchester sauce
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 2 tablespoons apple cide vinegar
  • 10-12 flour tortillas warmed
  • Crunchy Summer Salsa (recipe at the end)


  1. Place bacon & onion in a slow cooker.  Mix salt and pepper together and sprinkle on all sides of brisket (or skirt steak) and place in slow cooker.
  2. Process broth and next 7 ingredients in a blender for 30 seconds, or until smooth.  Pour mixture over brisket.  Cover and cook for 7 hours on LOW.   Transfer brisket to a 9X13 inch baking dish and cover with aluminum foil to keep warm.
  3. Pour remaining adobo sauce through a fine wire-mesh strainer into a saucepan and cook over medium-high heat, stirring occassionally for 15-20 minutes.  Stir in vinegar.
  4. Coarsely chop brisket, spoon over warm tortillas.  Drizzle with sauce and top with salsa.
Crunchy Summer Salsa (which is delicious with chips, too!)
  • 1 cup diced fresh peaches
  • 1/2 cup diced cucumber
  • 1 jalapeno pepper, seeded and diced
  • 1 garlic clove, minced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  1. Stir together all ingredients in a small bowl.