Brisket Tacos

Brisket Tacos

Citrus-and-chile marinated brisket, baked low and slow, then kissed by the grill for a smoky char.

Prep20 min

MarinateOvernight

Cook4–5 hrs

Rest20 min

YieldAbout 12 tacos

CourseDinner

Ingredients

Brisket

• 1 brisket flat (about 3–4 lbs)

Marinade

• 2 oranges, freshly squeezed
• 2 limes, freshly squeezed
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 5 cloves garlic
• 1/2 medium white onion
• 1/4 cup roasted diced green chiles
• 1 cup chopped cilantro
• 2 teaspoons Mexican oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt

To Serve

• Warm tortillas
• Toppings: fresh salsa, pickled onions, avocado, queso fresco, lime wedges

Instructions

Marinate

1. Add the orange juice, lime juice, olive oil, soy sauce, garlic, onion, green chiles, cilantro, oregano, cumin, and salt to a blender. Blend until smooth.
2. Trim the hard fat from the brisket and reduce any soft fat to about 1/4 inch. Cut the brisket into 2-inch cubes.
3. Place the brisket in a large dish or resealable bag, pour the marinade over the meat, and turn to coat. Cover and refrigerate overnight.

Cook

4. Preheat the oven to 250°F. Arrange the brisket on a rimmed baking sheet and bake until the internal temperature is close to 200°F and the meat is fork-tender, about 4–5 hours.
5. Transfer the brisket to a hot grill and sear briefly on all sides for a smoky char.
6. Rest the meat for at least 20 minutes, then chop into small pieces.

Assemble

7. Pile the chopped brisket into warm tortillas and top with fresh salsa, pickled onions, avocado, queso fresco, and a squeeze of lime.

Tips: Don't rush the marinade — overnight is ideal. The long bake at 250°F is what breaks down the connective tissue for that melt-in-your-mouth texture, so don't be tempted to crank the heat. Resting the meat keeps the juices in the brisket instead of on the cutting board.

Variations: Brush with BBQ sauce before grilling for smoky BBQ tacos. Add chipotles in adobo to the marinade for extra heat. Go street-style with just onions, cilantro, and lime. Or use the chopped brisket as a topping for nachos.

Storage: Refrigerate leftover brisket in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth or water to keep it juicy.

Per taco (approx., 12 tacos): 320 cal · 18g fat · 18g carbs · 22g protein · 2g fiber

Adapted from Lou Lou Girls.