Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Slow cooking tougher cuts of meat, such as beef brisket, gives you a meltingly tender texture. For tacos, serve the saucy barbacoa in tortillas with green and red onion, cilantro leaves, jalapeño slices, and fresh lime wedges.

Recipe by Cooking Light March 2016


Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

15 mins
8 hrs 15 mins
Serves 4 (serving size: 1 cup beef mixture)


Ingredient Checklist


Instructions Checklist
  • Combine first 9 ingredients (through garlic) in a medium bowl, stirring well to combine. Rub mixture into brisket.

  • Arrange tomatoes, onion, bell pepper, and jalapeño in the bottom of a 6-quart slow cooker. Place the brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables. Cover and cook on LOW for 8 hours.

  • Remove the brisket from the slow cooker, and shred meat with 2 forks. Return brisket to cooker, and toss with the vegetables.

Nutrition Facts

303 calories; fat 15.7g; saturated fat 3.9g; mono fat 9g; poly fat 1.1g; protein 25g; carbohydrates 15g; fiber 3g; cholesterol 70mg; iron 3mg; sodium 540mg; calcium 42mg; sugars 9g; added sugar 3g.