Easy Tex Mex Brisket
Get ready to spice up your dinner table with this tender and flavorful Easy Tex Mex Brisket! This recipe takes juicy, slow-cooked beef brisket and infuses it with bold Tex-Mex spices like chili powder, cumin, and smoked paprika, creating a melt-in-your-mouth masterpiece. After a quick sear for a gorgeous crust, the brisket is braised in a savory blend of beef broth, diced tomatoes, and green chiles, ensuring every bite is packed with rich, zesty flavor. Perfect for low and slow cooking, this hearty dish is a breeze to prepare with just 15 minutes of hands-on time and yields pulled brisket that's ideal for tacos, rice bowls, or even nachos. Garnished with fresh cilantro, it's the ultimate fuss-free, crowd-pleasing meal for your next Tex-Mex-inspired feast!
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 1 cup Beef broth
- 14.5 ounces Diced tomatoes (canned)
- 4 ounces Green chiles (canned, diced)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, chili powder, cumin, and smoked paprika.
Pat the brisket dry with paper towels, then rub the spice mixture generously all over the brisket.
Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the brisket on both sides for 3–4 minutes per side until a brown crust forms. Remove the brisket and set aside.
In the same pot, add the beef broth, canned diced tomatoes, and green chiles. Stir to combine and bring to a simmer.
Return the brisket to the pot, making sure it is mostly submerged in the liquid. Cover the pot with a lid or foil.
Place the pot in the preheated oven and cook for 5–6 hours, or until the brisket is fork-tender.
Carefully remove the pot from the oven and let the brisket rest in the liquid for 15–20 minutes.
Shred the brisket with two forks, discarding any excess fat, and mix it with the cooking liquid to coat.
Serve the shredded brisket with warm tortillas, over rice, or with your favorite Tex-Mex sides. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
