Beef Brisket Tacos (Tex-Mex Tacos de Suadero) + Video
This crowd-pleasing recipe for Tex-Mex Beef Brisket Tacos (a.k.a. tacos de carne deshebrada ~or~ tacos de suadero) is made extra easy with the help of a slow cooker. Simply set it and forget it in the morning, prep a few toppings for your family or guests to gussy up their tacos and your work is done.
With just about 15 minutes of active work, you’ll have a tantalizing taco bar to feed a crowd or have plenty of leftovers.
I don’t know about you, but I love entertaining. I love the energy of having people I know and love in my house, and I love being able to take care of them in my home. That said, sometimes I just want a super simple, fuss free meal that I don’t have to worry about so that I can actually enjoy my guests.
These slow cooker beef brisket tacos are what I make when I want a completely stress-free gathering. I love to set up a self-serve taco bar to make it extra easy on myself, letting everyone graze whenever they’re ready.
Why This Brisket Taco Recipe is Awesome
If you have seen Taco Chronicles or traveled to Mexico City, you might have heard of tacos de suadero (suadero street tacos). Suadero has a North American simile in brisket. Let’s just say brisket is suadero’s cousin that moved to the United States.
These shredded beef tacos melt in your mouth — all the flavors from Mexico transform into Texas style for one seriously delicious Tex-Mex taco.
Slow cooker meals are a godsend for anyone with a to-do list that seems never ending. This particular recipe is extra special because you literally just toss all the ingredients in, pop the lid on, and let the crockpot do the work.
Set up your suadero in the morning and a delicious, hot dinner will be ready in the evening. It’s like a gift to yourself!
Make things extra easy on yourself and serve dinner taco bar style, where everyone can assemble their own plates. One less thing for you to do, and everyone gets exactly the tacos they like.
Brisket vs Chuck Roast
If you’re on the fence about which cut of meat to buy, here’s my quick assessment. Brisket is tender and so succulent and delicious that even the pickiest of eaters will love it. As an extra bonus, this meal is quite economical to feed a crowd. That said, brisket is certainly not as inexpensive as it used to be.
If you are on a budget, purchase chuck roast instead. Chuck roast is also tender, but tends to be a bit fattier and richer than brisket. Brisket and chuck roast both are super flavorful and shred the longer they are cooked, so don’t be afraid to overcook either. I can attest that it is impossible in a slow cooker.
For the full brisket turned carne deshebrada recipe, look in your copy of the Muy Bueno cookbook or click here.
How to Set Up Your Taco Bar
If you want to set up a taco bar for a larger gathering, I have a few tips for you. First, if possible, set your buffet table near an outlet or set all your ingredients on your kitchen counter. This means you can leave the suadero style brisket in the slow cooker on the “warm” setting.
Not only is that one less dish to worry about, it will also mean that people can eat all evening long at their leisure!
Warm the tortillas on a comal and keep them warm wrapped in a linen in a basket or in a tortilla warmer.
The taco bar should make it easy for everyone to be completely self sufficient. This means you should have napkins, silverware, and plates at the start of the line. Make sure there are serving utensils in each of the toppings and a pair of tongs for the brisket.
Toppings for Brisket Tacos
To make life even easier on yourself, purchase pre-shredded cheese or simply crumble queso fresco. Pop open a can of pickled jalapeños or, if its garden season, make your own Escabeche (Pickled Jalapeños). Then all you’ll need to do is chop some cilantro and slice avocados and limes. It really doesn’t get any easier!
Some of my favorite salsas with brisket tacos are either mild pico de gallo or spicy homemade chile de arbol salsa. Serve everything family style on the kitchen counter (mini taco bar style!) so everyone can help themselves.
Frequently Asked Questions
Can I make the suadero style brisket ahead of time?
Absolutely! Cooked brisket can keep for up to a week in the refrigerator or up to three months in the freezer. That said, if any leftovers make it that long I’ll be quite impressed. There are just so many ways to use this easy carne deshebrada aside from in tacos that I’d honestly be shocked if leftovers make it through the week.
What else should I serve with these yummy brisket tacos?
Tacos aren’t just for Taco Tuesday, folks. If you’re looking for a super simple recipe to feed to a crowd, make these easy Beef Brisket Tacos Suadero for a serve-yourself taco bar and offer a few simple sides like:
For any fiesta, be sure to include some delicious drinks as well.
Traditional recipes for Mexican fruit water:
Feeling boozy? Try an adult cocktail with a Latin twist.
Have leftover brisket? Check out these other yummy recipes:
- Brisket Sopes (Sopes con Carne Deshebrada)
- Brisket Flautas Banderas
- Machaca con Huevo (Machaca with Eggs)
- Pimientos Rellenos con Picadillo de Carne Deshebrada
- Salpicón Tostadas
- Salpicón (Spicy Mexican Shredded Cold Beef Salad)
If you tried these easy Slow Cooker Brisket Tacos, please be sure to rate and review it below! I’d love to know how they turned out for you.
Please keep in touch and subscribe to Muy Bueno and follow me on Facebook, Instagram, Pinterest and subscribe to Muy Bueno on YouTube.
Beef Brisket Tacos
- 2 to 4 pounds beef brisket
- 2 ounces liquid smoke per pound of meat, (recommend Claude’s Brisket Marinade Sauce)
- 2 bay leaves
- 12 ounces beer
- 12 to 24 corn tortillas, depending on how much you fill each taco
- Shredded cheese
- Crema Mexicana or sour cream
- Chopped cilantro
- Chopped white onions
- Avocados, pitted, peeled, and sliced
- Salsa of choice
- Place the brisket, liquid smoke, bay leaves, and beer in a slow cooker. Cook on low for 8 to 10 hours.
- Remove the brisket and shred the meat and discard fat pieces. Warm the corn tortillas. Place shredded brisket in tortillas and add your favorite toppings.
- Nutrition facts do not include any toppings.
- Cooked brisket will keep for up to a week in the refrigerator. You can also freeze cooked brisket for up to three months.
- Feel free to swap chuck roast for brisket as a more economical piece of meat.
- No Claude’s Brisket Marinade Sauce? Substitute with beef broth plus a splash of liquid smoke.
Originally published: January 2015. This recipe is also published in the Muy Bueno cookbook and Taste of Home.
34 Comments on “Beef Brisket Tacos (Tex-Mex Tacos de Suadero) + Video”
These look delicious! Is there a substitute for the beer? We are sober and I’d love to try this but don’t want to add a beer in.
I would recommend low sodium beef broth or water.
When I make brisket tacos I like to make fresh pico de Gallo and fresh pineapple salsa with grilled veggies for the sweet salsa. Both are incredibly good.
I made this overnight in the crockpot and it’s an incredible recipe for tacos! I too am a West Texas native and currently live in CA. I grew up eating brisket with Claude’s and it’s one of the many thing I miss about home! The addition of the beer, bay leaf and garlic really rounded this recipe out! Thank you so much!
Hi Yvette, in a photo (above brisket vs. chuck) it looks like there is a garlic clove on top, but this isn’t noted in the recipe. Should garlic be added? Great site, btw! Thanks.
What would you recommend as substitute for Claude’s marinade. Can’t find it in our markets. Thanks Bernie
No Claude’s Brisket Marinade Sauce? Substitute with beef broth plus a splash of liquid smoke.
thank you! made this for a work potluck everyone loved it!!
These were a great super bowl treat. If there was anything disappointing it was that the house smelled so good all day while it was cooking that the taste couldn’t possibly live up to the scent!
This was a total disappointment. It was flavorless. Great presentation, though.
Awww I’m sorry to hear that Meme. Did you use Claude’s Brisket Marinade Sauce?
I finally made the brisket tacos tonight and we loved them! My 6 year old picky eater ate 3. Unbelievable for him. The only issue is that I only cooked 2lbs of meat and only one of us gets the leftovers tomorrow night. Lol. Next time i’ll make more. I’m ordering a cookbook too.
Wow, we love to hear stories like yours. It warms our heart to know that you tried one of our recipes, enjoyed it, along with your picky eater, and plan on making it again..Enjoy the cookbook y buen provecho!
I can’t believe how simple this recipe is and so few ingredients! I can wait to make it later this week.
Can’t wait to hear how you like them. I make these all the time. As a busy mom, it’s great to come home to the smell of these cooking in my crockpot at the end of the day!
I make this all the time!! Wow so crazy to ins someone else who makes it almost exactly like me! Only thing different, I roast mine at 250 all night long!
Love your stories and how you relate them to food. So true, growing up I didn’t have theme parties either. Mom just cooked and invited all my friends and family. Awesome gatherings!!
Hola Dora, we didn’t have themed parties either growing up. Like you, mom just cooked and family and friends showed up. Those were the best days. Today things are a little bit more formal but our friends and neighbors now know that we too like to just make some food and invite everyone over to eat, just like we did growing up. Keeping up with the old ways in todays world is so much fun. Keep gathering!!
Those of you looking for Claude’s, Albertson’s carries it and stock it with the bbq sauces
Thanks for the tip Colleen! Its easy to find in El Paso! In Colorado I have had luck finding it at Albertson’s and Tony’s Meat Market.
I’m so glad to have finally found a place where I can get spanish recipes from spanish people! I am attempting to make your beef brisket tacos this weekend and have a question about one thing. The directions say, “Place all the ingredients into the slow cooker and marinate overnight.” Then “Cook on low for 8 to 10 hours.” So… when I marinate the food overnight, do I put it in the fridge or leave it cooking overnight as I cook?
I’m new at cooking and am trying to make more spanish food.. since I’m spanish and don’t have too much guidance in the cooking field since my mom has passed away.
So happy you found us! You honestly don’t even NEED to marinate overnight. If you have the time you can marinate the night before with all the ingredients in the refrigerator and then the next day cook in the crockpot. But it tastes just as yummy if you do not marinate overnight and just throw all the ingredients into the crock pot and slow cook. This recipe is super easy, and so I’m positive you will have a great experience with it. I hope that answers your question. I’m sorry to hear about your mom – Please know that the Muy Bueno familia is here for cooking guidance. Take care.
The Beef Brisket Tacos are a delicious, hassle-free and healthy meal, especially when served witht the Black Bean and Corn salad. I made them for my sister’s birthday celebration and everyone thoroughly enjoyed them.
Just loving the Muy Bueno recipes!
I am so happy to hear you are enjoying our recipes and making them for your family and friends. We LOVE to hear our fans making our recipes. Gracias for making our day!
Gorgeous. I want some now.
Yum! Just in time for NFL mania! Do you recommend a dark or light beer for the brisket marinade? thanks!
Hola Gabriela! I’ve made it will all types of beer and I honestly have not tasted much of a difference. We usually have Tecate, Dos XX, or Bud Light in the fridge. I refuse to use my hubby’s brewery beers because I’m not a fan. This brisket is PERFECTO with football! Everyone will LOVE you on game day 😉 Stay warm!!!
How funny, we celebrated my daughter’s and dad’s bday this past weekend..and we had brisket, I have tried themed parties and my girls really didn’t go for it (thanks goodness) they enjoy family gathering with great food..
I think if we had more cousins my daughters age (in the same state) she would prefer that too. She is eight and rather indoor skydive with classmates. LOCA 😉 ~ Yvette
Mexicana at it’s best! These look delicious and easy to make, nice recipe for posting.
Beautiful. I love the pottery (my husband is a ceramicist) and this brisket looks incredible.
Thank you Mariko!!!
Hola Amy: Stay tuned for one of our Super Bowl favorite drinks…it pairs well with ANY Mexican meal.
Looks so easy and even more delicious! Now, equally as important, what cocktail do I pair with it?