Crispy Slow Cooked Pulled Beef Taco
These Crispy Slow Cooked Pulled Beef Tacos are rich, tender, and melt-in-your-mouth delicious, with perfectly seasoned brisket slow-cooked until shreddable and packed into golden toasted tortillas with gooey melted mozzarella. Each bite is smoky, sweet, and savoury, with the irresistible contrast of juicy beef and crisp taco shells.
They’re perfect for feeding a crowd or making ahead and freezing. Whether you’re serving these tacos at a casual dinner or weekend get-together, they deliver maximum flavour with minimal effort thanks to the slow cooker. Dipping the tortillas in the brisket juices before toasting brings a layer of indulgence you’ll want to repeat again and again.
This dish is completely freezer- and dump-bag–friendly, and you can easily adapt it to serve fewer (or more) with the same fuss-free process.
Crispy Slow Cooked Pulled Beef Tacos
Rate this RecipeEquipment
- Large slow cooker (5L+)
- Frypan
- Sharp Knife
- Chopping Board
- Tongs
- Measuring Cups & Spoons
- 2 forks (for shredding)
Ingredients
- 1.8 kg Beef brisket
- 1 teaspoon sea
- 1 teaspoon cracked black pepper
- 2 tablespoons taco seasoning mix
- 1 brown onion large, diced
- 1 cup tomato sauce
- 1/3 cup apple cider vinegar
- 1/3 cup honey
- 1/3 cup brown sugar
- 2 tablespoons worcestershire sauce
To Serve:
- Mozzarella cheese shredded
- Tortilla minis
Instructions
- Season the beef brisket all over with salt, pepper, and taco seasoning.
- Place the brisket into the slow cooker, then add the onion, tomato sauce, apple cider vinegar, honey, and brown sugar. Gently mix everything around to combine.
- Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the meat is tender and easily pulls apart.
- Once cooked, remove the brisket and shred it using two forks. Return the shredded meat to the slow cooker and stir through the juices.
- Dip each mini tortilla into the brisket juices, then place into a hot pan over medium heat.
- Add a portion of shredded brisket and mozzarella cheese to one side of the tortilla. Fold it in half and toast for 1–2 minutes per side, until golden and slightly crispy, and the cheese is melted.
- Repeat with remaining tortillas. Serve warm.
Video
Notes
Cooking Tips for Beginners
- Trim excess fat from brisket if needed.
- Don’t skip dipping tortillas in the juice—it’s what makes them crispy and flavourful.
- Use a non-stick or cast iron pan for best toasting results.
- Keep tacos warm in the oven while you finish batches.
Serving Suggestions
- Add guacamole, pickled onions, or fresh coriander.
- Serve with lime wedges and sour cream.
- Pair with a crunchy slaw or black bean salad.
Freezer-Friendly
Let shredded beef cool completely. Portion into containers with some of the cooking juices. Freeze for up to 2 months. Defrost overnight in the fridge and reheat gently in a pan or microwave.Storage Advice
- Fridge: Store shredded beef in its juices for up to 3 days.
- Freezer: Freeze cooked beef (not tacos) for 2 months.
- Reheat: Pan-fry or microwave the beef with juices.
Meal Prep Instructions
- Mix all sauce ingredients in a jar.
- Pre-rub brisket with seasoning.
- Add everything to a zip-lock bag and freeze.
- On the day: Dump into slow cooker and cook.
- Toast tacos fresh before serving.
Substitutions
- Brisket: Use chuck roast or beef blade roast.
- Tomato sauce: Substitute with passata or crushed tomatoes.
- Mozzarella: Use tasty cheese or Monterey Jack.
- Mini tortillas: Swap for regular and cut in half.
FAQs
1. Can I make this in the oven instead of a slow cooker?Yes, cook at 160°C in a Dutch oven for 3.5–4 hours, covered. 2. Can I use a different cut of beef?
Yes, try chuck, blade, or even rump roast. 3. Can I make it ahead of time?
Absolutely. Store shredded beef in its juices and toast tacos fresh when ready to eat. 4. What if I don’t eat beef?
Use slow-cooked pulled chicken or jackfruit as alternatives. 5. Are these freezer-friendly?
Yes, the beef freezes beautifully. Freeze the filling, not assembled tacos.
Helpful Hints
- Make a double batch of beef and freeze half.
- Add jalapeños for a spicy kick.
- Use tongs to flip tacos for less mess.
- Serve on a wooden board for a rustic presentation.
- Leftover beef can be used in burritos, nachos or rice bowls.
Related Recipes on Wholesome by Sarah
Keywords
