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This slow cooker Mexican beef brisket cooks low and slow until it becomes tender enough to shred with a fork, soaking up warm Mexican spices, poblano peppers, garlic, and onion along the way. The rich tomato-based braising sauce keeps the meat juicy and flavorful, making it perfect for tacos, burrito bowls, quesadillas, enchiladas, or nachos.
I’ve made this brisket for everything from weeknight meals to Sunday gatherings, and it never disappoints. The rub blends chili powder, cumin, coriander, smoked paprika, Mexican oregano, and chipotle chili powder to create a warm, smoky flavor that builds as the brisket cooks throughout the day.
When I lift the lid after eight hours, the aroma alone lets me know dinner will be so good! The garlic, onion, jalapeño, and poblano melt into the sauce, creating a tomato-based braising liquid that coats every strand of shredded beef. This is the kind of shredded Mexican beef you’ll want in your meal rotation, especially on busy nights when you need a dependable, freezer-friendly dinner. If you want an Asian version try my Slow Cooker Asian Beef Brisket.
Why You Will Love this Slow Cooker Mexican Beef Brisket
- Great Meal-Prep: This works beautifully for meal prep. I often freeze half of the brisket with its juices so I can thaw it later for a quick dinner. The flavor continues to deepen as it rests, which makes this a great make-ahead recipe. And since the slow cooker does the heavy lifting, it’s a reliable option when I’m feeding family or friends with little time to spare.
- Versatile: This brisket is also one of the most flexible proteins in my kitchen. I’ll often serve it with warm tortillas, a squeeze of lime, and fresh cilantro for taco night. Leftovers get tucked into quesadillas for my kids, or piled onto rice with beans and pico de gallo or Salsa Verde for lunch the next day.
Ingredients You’ll Need
See the recipe card below for exact amounts and printable instructions.
- Brisket: The main cut of beef that becomes tender and shreddable when cooked low and slow. Works whole or halved to fit the slow cooker. Chuck roast also works well.
- Sweet onion: Softens into the braising sauce and adds natural sweetness.
- Jalapeño: Provides mild heat. Leave it out for a milder flavor or replace it with serrano for more spice.
- Poblano pepper: Adds gentle roasted pepper flavor. Green bell pepper works when poblanos aren’t available.
- Tomato sauce: Forms the base of the tomato braising sauce that keeps the brisket moist.
For the Rub:
- Chili powder: Adds warm, earthy flavor that anchors the spice blend. Ancho chili powder brings more smokiness if you prefer that.
- Cumin: Brings warmth and depth. A staple in many Mexican spice blends.
- Smoked paprika: Adds a smoky depth.
- Coriander: Adds a light citrus note that brightens the rub.
- Mexican oregano: Provides a slightly citrusy herbal lift. Regular oregano is fine if that’s what you have.
- Chipotle chili powder: Adds smoky heat. A spoonful of adobo sauce creates a similar flavor.
How to Make Slow Cooker Mexican Beef Brisket
- Step 1: Prep the rub. Mix the chili powder, cumin, coriander, smoked paprika, Mexican oregano, chipotle chili powder, salt, and black pepper in a bowl.
- Step 2: Layer the aromatics. Spread the garlic, onion, jalapeño, and poblano across the bottom of the slow cooker.
- Step 3: Rub the brisket. Coat the brisket on all sides with the spice mixture. Save extra rub for sprinkling before serving.
- Step 4: Add the liquids. Place the brisket over the vegetables. Add the bay leaves, then pour in tomato sauce and beef broth.
- Step 5: Cook low and slow. Cover and cook on low for 8-10 hours until the brisket is tender and shreddable.
- Step 6: Shred the brisket. Transfer to a cutting board and shred with two forks. Return it to the slow cooker for 10 minutes to soak in the juices.
- Step 7: Serve. Lift the brisket out of the liquid and place it on a platter. Spoon a little cooking liquid over the top before serving.
Tips for Tender, Flavorful Results
- Cooking on low heat gives the brisket time to become tender and shred easily.
- If the sauce seems thin, simmer it briefly in a saucepan to thicken.
- Shred across the grain for the best texture.
- This brisket reheats beautifully and is great for meal prep. If you love slow cooker meals with big flavor, you may also enjoy my Slow Cooker Beef Barbacoa, or, for another hands-off dinner that your family will love, try my Slow Cooker Mexican Cheesy Chicken Soup for an easy weeknight meal.
Storage and Freezer Tips
- Store leftover brisket in its cooking liquid in an airtight container for up to three days.
- For longer storage, freeze the brisket with some of the braising sauce in freezer containers or bags. Thaw overnight, then warm gently on the stovetop or in the slow cooker on warm.
Recipe FAQs
Cooking brisket on high heat causes the muscle fibers to tighten and stay tough. For a shreddable texture, stick to low for 8-10 hours. If you must use high, plan for 4-5 hours, but the meat won’t be as tender.
Searing adds deeper flavor, but it’s not required for this recipe because the rub and long cook time create plenty of richness. If you prefer a browned crust, sear each side for 2-3 minutes before placing it in the slow cooker.
Remove the brisket, pour the cooking liquid into a saucepan, and simmer for 5-10 minutes until it reduces. For a thicker consistency, you can whisk in a small cornstarch slurry.
Yes, a chuck roast works especially well and cooks down just as tender as brisket. The flavor profile stays the same, and the cook time does not change.
The Chipotle chili powder adds warmth, not heat. For a milder version, use half the amount or omit it entirely. Jalapeños can also be deseeded or left out.
More Mexican-Inspired Recipes
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Slow Cooker Mexican Beef Brisket
Video
Ingredients
For the brisket:
- 3 pounds 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
Instructions
- Combine the rub ingredients in a medium bowl and stir to combine. Set aside.
- 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}.
- 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.
- 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.
- 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.
Notes
- 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.
This was really good!
So glad you liked it!!
Horrible site! Where is your ingredient list and instructions?
Thanks for your kind words. I am seeing them at the bottom of the post. Did you scroll down? Hopefully it works now if you try it? You can also click “jump to recipe” button and it will take you down to the recipe. Have a lovely day.
I use my slow-cooker year round, so love seeing new ideas!