Spicy Shredded Brisket

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Use this spicy meat to fill tortillas for soft tacos and burritos. Or use it for quesadillas, tostadas, or taco salads.

Ingredients Nutrition


  1. Brown brisket in hot oil in a large Dutch oven.
  2. Add 1 quart water and next 4 ingredients; bring to a boil.
  3. Cover, reduce heat, and simmer 2 hours or until meat is very tender.
  4. (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
  5. Shred meat into bite-size pieces.
  6. Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
  7. Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
  8. Stir in meat; cook, stirring occasionally, just until thoroughly heated.
  9. Yield: 6 1/2 cups.


Most Helpful

this was a bit bitter even though i cut back on the spices. i used 1 1/2 tbsp of chipolte chile powder, 1 can of green chiles, mild salsa, and i did cook this in the crockpot. i was thinking that if i added the spices while the brisket was cooking that they wouldn't have that raw hot taste. i served these on buns with cole slaw, and sw potato slices

chia October 25, 2003

A delicious twist on roast beef, we really enjoyed this dish. I knew by looking that it would probably be to spicy for our taste, so I cut the red pepper back to 2 teaspoons and only used 1 can of chiles, and it still had plenty of bite. Brisket is a bit pricey right now, so I used a chuck roast I had, and it worked fine. We had coleslaw and green beans on the side. A wonderful meal. Thank you.

Leta January 27, 2003

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