It goes without saying that Texans LOVE their tacos. We chase taco trucks around from neighborhood to neighborhood and demand breakfast tacos at all hours of the day. We’re so passionate about them that there was even a breakfast taco “war” last year. Austin and San Antonio faced off against each other in a feud that got so heated, Austin’s mayor had to step in.
Needless to say, all tacos are essential to Texan culture. So that’s why we wanted to batch cook a Brisket to have shredded beef tacos all day long. Yep, you read that right. Tacos for breakfast, lunch and dinner. We have a feeling most Texans would jump for joy at this idea for obvious reasons, and you’ll be surprised that it actually saves you time and stress.
That’s the beauty of batch cooking with beef – it’s convenient to throw a Chuck Roast or Brisket in the slow cooker all day, shred it, and have it ready for three easy meals to feed the family. There’s nothing better than knowing you have meals planned and prepped for down the road. Don’t let anyone tell you batch cooking isn’t simple, because we’re about to show you just how easy and helpful it can be.
Plus, tacos are a great solution for distributing protein throughout the day. Talk about win-win!
We started with our Slow Cooker Brisket Sofrito recipe, and picked up a Brisket Flat from the meat case. Briskets can be sold whole (8 – 12 lbs.), or in two cuts: the Flat Cut and Point Cut. The Flat Cut is thin and smaller in weight, which is great for slow cooking. You could also easily use a slow cooker Chuck Roast recipe. Both cuts meet government standards for lean!
Season the Brisket on both sides with salt and pepper.
Now place it fat side up on a bed of onions and garlic. Pour Sofrito sauce over the Brisket, sprinkle with chipotle chili and it’s ready to cook for 9 – 10 hours. While other slow cooker meals give you the option to cook on high for 4 – 5 hours, it’s important for brisket to braise low and slow.
Our 3.5 lb. Brisket was ready after 9 hours. Once it’s fork tender, place on a large cutting board and start shreddin’. Be sure to save the sauce in the slow cooker. For taco-friendly pieces, cut the Brisket into smaller sections before shredding.
Put the shredded Brisket in a bowl and stir in sauce from slow cooker. Now you’re ready to make some tacos!
Do they need an introduction? Nope. Throwing egg, cheese, toppings and your choice of meat in a flour tortilla is a Lone Star breakfast staple. Ours are filled with scrambled eggs, pico de gallo, cheese, avocado and of course brisket.
Aside from their fame and glory, breakfast tacos are a great way to get 25 – 30 grams of protein in the morning to keep you balanced. Research shows spreading protein intake evenly throughout the day may be the most beneficial for overall health and wellness. They’re also great for grab ‘n go while trying to get kids out the door.
This ain’t your ordinary lunch salad. Pile a bowl full of your favorite lettuce (we used romaine) and top with shredded brisket, sauteed vegetables, pico de gallo, guacamole, radishes and sour cream/dressing of choice. You’ll fight the hangries all afternoon, thanks to this protein-packed taco salad. It took less than 5 minutes to throw it all together, too!
We might’ve saved the best for last, since you can never go wrong with street tacos. They’re fresh and fast, but definitely not short on flavor. Throw some shredded brisket in a corn tortilla, add cilantro, a squeeze of lime, and dinner is ready! Serve with black beans and guacamole.