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Tender Beer-Braised Brisket Tacos Recipe with Easy Charred Tomatillo Salsa Verde

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Slow-cooked beer-braised brisket tacos paired with a smoky, tangy charred tomatillo salsa verde. This recipe offers tender, flavorful meat and a vibrant salsa perfect for a special taco night.

Ingredients

Scale
  • 3–4 lbs beef brisket, trimmed of excess fat
  • 2 tablespoons vegetable oil (for searing)
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 12 oz Mexican lager or light beer (e.g., Modelo or Pacifico)
  • 1 cup beef broth, low sodium
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 8–10 medium tomatillos, husked and rinsed
  • 1 small white onion, quartered
  • 2 jalapeños, stemmed (remove seeds for less heat)
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • Salt, to taste
  • 12–16 small corn tortillas
  • Crumbled queso fresco or cotija cheese
  • Thinly sliced radishes (optional)
  • Fresh lime wedges
  • Chopped fresh cilantro

Instructions

  1. Pat the brisket dry with paper towels and season generously with salt, pepper, cumin, smoked paprika, and oregano. Let it sit at room temperature for 20 minutes.
  2. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Sear the brisket for 4-5 minutes on each side until deeply browned. Remove and set aside.
  3. In the same pot, add sliced onions and cook for 5 minutes until softened and golden. Stir in minced garlic and cook for 30 seconds until fragrant. Scrape up browned bits from the bottom.
  4. Pour in the beer and beef broth, stirring to combine. Bring to a simmer, then nestle the brisket back into the pot. Cover and transfer to a preheated oven at 300°F (150°C). Braise for 3 to 3.5 hours until fork-tender.
  5. While brisket braises, preheat a cast iron skillet or grill pan over medium-high heat. Char tomatillos, onion quarters, and jalapeños, turning occasionally until blackened in spots, about 8-10 minutes. Let cool slightly.
  6. Combine charred tomatillos, onion, jalapeños, cilantro, and lime juice in a blender or food processor. Pulse until smooth but still a bit chunky. Season with salt to taste. Add water if salsa is too thick.
  7. Remove brisket from oven and let rest for 10 minutes. Shred meat with two forks, mixing with braising liquid for juiciness.
  8. Heat corn tortillas in a dry skillet for 30 seconds per side or wrap in foil and warm in the oven for 10 minutes.
  9. Assemble tacos by filling tortillas with shredded brisket, topping with charred tomatillo salsa verde, crumbled cheese, sliced radishes, and fresh cilantro. Serve with lime wedges.

Notes

Do not rush searing the brisket as it locks in flavor. Rest the brisket after cooking to keep it juicy and easier to shred. Adjust salsa heat by removing jalapeño seeds or adding sugar/lime juice to balance. Avoid microwaving tortillas to prevent rubbery texture.

Nutrition

Keywords: brisket tacos, beer-braised brisket, tomatillo salsa verde, Mexican tacos, slow-cooked brisket, easy taco recipe

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