Tex Mex Brisket
Get ready to elevate your comfort food game with this mouthwatering Tex Mex Brisket, a slow-cooked masterpiece packed with bold, smoky flavors and a tender, melt-in-your-mouth texture. This recipe combines a perfectly seasoned beef brisket with a vibrant blend of chili powder, cumin, garlic, and a hint of cayenne for a spicy kick. Braised low and slow with beef broth, lime juice, and zesty diced tomatoes with green chilies, this dish creates a rich, flavorful base that's perfect for pairing with warm tortillas, fluffy rice, or hearty beans. Whether you slice it, shred it, or pile it into tacos, this Tex Mex Brisket is the ultimate crowd-pleaser and a true celebration of classic Southwestern cuisine! Ideal for weeknight meals or special gatherings, it’s a versatile recipe that’s as easy to make as it is delicious.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoons cayenne pepper (optional)
- 1 cup beef broth
- 15 ounces diced tomatoes with green chilies (e.g., Rotel)
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
Start by trimming any excess fat from the brisket, leaving a thin layer to retain moisture while cooking.
In a small bowl, mix together kosher salt, black pepper, chili powder, ground cumin, paprika, onion powder, garlic powder, and cayenne pepper (if using).
Rub the seasoning mixture evenly over the brisket, ensuring every surface is coated. Let the brisket sit at room temperature for 30 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until a brown crust forms, about 2-3 minutes per side.
Set up your slow cooker or Dutch oven. Place the seared brisket inside.
Pour beef broth over the brisket, followed by the diced tomatoes with green chilies. Drizzle the lime juice on top.
Cover and cook on low heat in the slow cooker for 8 hours (or in a 325°F oven for 4-5 hours if using a Dutch oven), until the brisket is tender and easily pulled apart with a fork.
Once cooked, carefully remove the brisket and let it rest for 10-15 minutes before slicing or shredding it against the grain.
Serve the brisket with its cooking juices and garnish with chopped fresh cilantro. Pair it with warm tortillas, rice, and beans, or use it as a filling for tacos and burritos.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 817 mg | 17% | |
*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.
