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Shredded brisket tacos with chipotle dressing


  • Put the brisket in a large heavy-bottomed pot and cover with cold water.
  • Add 2 crushed garlic cloves, the onion, chilli, peppercorns, bay leaves and ½ tbsp salt. Add more water just to cover, if needed, weigh down with a plate and partly cover with the lid. Bring to the boil, turn down the heat and then simmer for about 1-1½ hours until the meat is very tender, adding more water if needed.
  • When the beef is cool enough to handle, shred and toss in ½ cup of the cooking liquid. Set aside.
  • To make the sauce, process the remaining garlic with chipotle peppers to taste, the Adobo sauce, olive oil, vinegar, ¼ cup fresh lime juice and seasonings.
  • Toss the beef in some of the sauce.
  • Mound the lettuce in a large bowl (or individual bowls) and spoon the beef mixture on top. Then serve with the avocado dressed with lime juice, the sour cream, grated cheese, red onion, salsa, warm tortillas and lime wedges on the side.


  • 1 kg trimmed beef brisket from the flatter section
  • 4 large garlic cloves, crushed
  • ½ large onion, chopped
  • 1 small red chilli, finely chopped
  • 5 whole black peppercorns
  • 2 large bay leaves
  • sea salt & freshly ground pepper
  • 198 gm can chipotle in adobo
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 5 limes
  • shredded iceberg lettuce
  • 4-8 tortillas, warmed
  • 1 avocado, sliced
  • sour cream
  • grated tasty cheese
  • 1 red onion, finely sliced
  • fresh tomato salsa

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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