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Slow Cooker Mexican Beef Brisket

Slow Cooker Mexican Beef Brisket is tender, juicy and packed with warm flavors. This shredded brisket is perfect for tacos, quesadillas, rice bowls or also freezers great for later. 

Slow Cooker Mexican Beef Brisket on plate


When summer arrives in Ohio there are two things I like to do–grill and use my slow cooker.

Using your slow cooker in the warmer months prevents your house from heating up when you use your oven.

Have you ever noticed when you are roasting meat in the oven during the summer your air conditioning has to work overtime?

Today’s Slow Cooker Mexican Beef Brisket is the perfect summer meal that works great in Mexican dishes–tacos, rice bowls, quesadillas, enchiladas or nachos but also works great as a freezer meal.

This recipe makes enough for 8 to 10 people so I always freeze half of the Slow Cooker Mexican Beef Brisket for later.

This makes meal time so easy-pull the beef out the night before you are ready to eat it and then heat it up and enjoy!

Slow Cooker Mexican Beef Brisket Taco

When making this Slow Cooker Mexican Beef Brisket you will want to find a 3 pound Certified Angus Beef ® brand beef brisket.

When I pick my brisket I always looking for a good amount of marbling on one side of the brisket. When it comes to beef, marbling {or the fat} means flavor.

This helps keep the beef tender and juicy and makes it super easy to shred and use for those delicious Mexican meals like tacos and nachos.

By now you have probably seen some of my delicious recipes featuring Certified Angus Beef® brand beef.

One of my favorites from last month was these Mediterranean Beef Kabobs and Grilled Beef Kafta Kebabs.

I love a lot about their beef but I especially love their standards and their famers care and love for the cattle. 

Did you know Certified Angus Beef® brand doesn’t actually raise the cattle? They select the best beef farmers across the United States.

Slow Cooker Mexican Beef Brisket One Taco

The Certified Angus Beef® brand community is actually made up of small ranchers from coast to coast, most of whom have only 20-40 cattle in their herds. 

Only 1 in 4 Angus cattle meet the Certified Angus Beef® brand’s 10 quality standards.  Just look for that Certified Angus Beef® brand logo. 

That’s how you’ll know you’re purchasing top quality beef for you and your family!

Each cut of their beef is a taste of the heartland – perfectly marbled, incredibly juicy, amazingly tender and packed with flavor.

Only the best cuts of choice and prime make the cut, because only the best can be called the Certified Angus Beef ® brand. You can’t beat that!

Slow Cooker Mexican Beef Brisket White Plate

Now back to that mouthwatering Slow Cooker Mexican Beef Brisket. One of my favorite things about this recipe is the rub on the beef and then the sauce that it cooks in.

The rub is made up of some of my favorite warm, rich spices including Mexican oregano, cumin, coriander and chipotle chili powder.

The sauce uses garlic, broth and tomato sauce which mixes so well with the spices on the rub that soak into the sauce as the beef cooks.

When I finish making this recipe I pull the beef out and shred it with two forks. I also like to skim the onion and fat off of the juices and keep the juice in a mason jar.

When I heat up leftovers I always add a small amount of these juices back into the  meat to help keep it tender and juicy.

Another thing I really like about this recipe is the additional of the poblano pepper. Poblanos are my favorite and add a nice flavor. If you don’t have these on hand you can substitute a bell pepper or leave it out all together.

Slow Cooker Mexican Beef Brisket Two Tacos

Keep this recipe in your back pocket for your next taco night! I promise your family will love the flavor and how juicy this beef is.

It really is the perfect base for all your favorite Mexican meals.







Slow Cooker Mexican Beef Brisket on plate

Slow Cooker Mexican Beef Brisket

Yield: 8-10
Cook Time: 10 hours
Total Time: 10 hours

Slow Cooker Mexican Beef Brisket is tender, juicy and packed with warm flavors. This shredded brisket is perfect for tacos, quesadillas, rice bowls or also freezers great for later. 


For the brisket:

  • 3 pounds Certified Angus Beef ® brand beef brisket {you can leave whole or cut it into two chunks if it is too large}
  • 4 garlic cloves, minced
  • 1/4 of a sweet onion, diced
  • 1 jalapeño, seeded and diced {optional}
  • 1 large poblano, seeded, diced
  • 2 bay leaves
  • 1 cup tomato sauce
  • 1 cup beef  broth

For the rub:

  • 1 Tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon Mexican oregano {or regular oregano}
  • 1/2 teaspoon chipotle chili powder
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Combine the rub ingredients in a medium bowl and stir to combine. Set aside.
  2. Spread the garlic, onion, jalapeño and poblanos in the bottom of the slow cooker evenly. Lay the brisket on a large cutting board and using your hands rub the beef with the spice mixture on both sides {save the extra spice mixture in case you want to sprinkle it on the finished brisket}.
  3. Place the brisket in the slow cooker on top of the onions and poblanos. Place the bay leaves in the slow cooker next to the brisket and pour the tomato sauce and the chicken broth around the sides of the brisket.
  4. Cook on low for 8-10 hours. Remove the brisket from the slow cooker and place it on a large cutting board. Once it cools slightly use two forks to shred the beef. Return the beef back to the slow cooker and mix well to combine the beef with the juices. Cover with the lid and let the meat sit for another 10 minutes on warm.
  5. Once you are ready to eat the brisket remove from the juices and place on a large platter. Sprinkle the extra rub over the brisket if you want and garnish with the cilantro.


You can reserve the juices from the slow cooker to add to the meat when you are ready to serve the meat. It helps to keep the brisket tender and juicy. When I reserve the liquid I skim the onions, poblanos and fat and store it in a mason jar in the fridge. Once I am ready to reheat the meat I will add a small amount of juice to the meat.

This meat works great for tacos, nachos, bowls, quesadillas, sandwiches and also freezers great for leftovers.

 Today’s post is sponsored by Certified Angus Beef. As always, all opinions are 100% my own. 

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I use my slow-cooker year round, so love seeing new ideas!

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