Mexican Brisket
Transform your next dinner into a fiesta of flavors with this melt-in-your-mouth Mexican Brisket! This slow-cooked masterpiece pairs tender, juicy beef brisket with a bold medley of spices, including smoky paprika, cumin, and chili powder, for a rich, savory kick. Simmered in a vibrant sauce of beef broth, diced tomatoes, and smoky chipotle peppers in adobo, this dish delivers layers of authentic Mexican zest with every bite. Perfectly complemented by the brightness of fresh lime juice, the brisket cooks low and slow until it’s irresistibly fork-tender. Serve it as the star of your tacos, burritos, or enchiladas, or enjoy it with warm tortillas, fresh cilantro, and a dollop of sour cream. With its slow-cooked simplicity and unforgettable flavors, this Mexican Brisket recipe is a must-try for any fiesta-inspired menu!
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1.5 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 cups beef broth
- 14.5 ounces diced tomatoes
- 2 pieces chipotle peppers in adobo sauce
- 2 bay leaves
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 tablespoons lime juice
Instructions
Preheat your oven to 325°F (160°C) or set up a slow cooker on low heat if using one.
Trim any excess fat from the brisket and pat it dry with paper towels.
Rub the brisket with 1 teaspoon of kosher salt and 1 teaspoon of black pepper evenly on all sides.
In a small bowl, mix onion powder, garlic powder, ground cumin, chili powder, smoked paprika, and the remaining kosher salt. Set aside.
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Once hot, sear the brisket on both sides for 3-4 minutes per side until browned. Remove the brisket from the pot and set it aside.
Reduce heat to medium and add the diced onion and minced garlic cloves to the same pot. Sauté for 3-4 minutes until the onion is translucent and fragrant.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot for extra flavor.
Stir in the diced tomatoes, chopped chipotle peppers in adobo sauce, lime juice, and the prepared spice mixture. Mix well to combine.
Return the seared brisket to the pot and submerge it into the liquid. Add the bay leaves and cover the pot with a tight-fitting lid.
Transfer the pot to the preheated oven or set the slow cooker on low and cook for 5-6 hours, flipping the brisket halfway through the cooking process.
Check the brisket; it’s done when it's fork-tender and easily pulls apart. Remove the bay leaves and discard them.
Allow the brisket to rest for 10-15 minutes before shredding or slicing against the grain for maximum tenderness.
Serve the Mexican brisket with warm tortillas, fresh cilantro, sour cream, and a squeeze of lime, or use it as a filling for tacos, burritos, or enchiladas.
Nutrition Facts
Calories |
4725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.3 g | 321% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 10624 mg | 462% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 19.4 g | ||
| Protein | 547.9 g | 1096% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 486 mg | 37% | |
| Iron | 58.2 mg | 323% | |
| Potassium | 6866 mg | 146% | |
*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.
