Go Back
Ancho and Beer Braised Brisket Tacos with Pickled Red Onions--in the slow cooker!

Ancho and Beer Braised Brisket Tacos with Pickled Red Onions

Adapted from Ivy Stark.
Course Entree
Cuisine Mexican
Author TheSpicedLife


  • 6 ancho chile peppers, stemmed and seeded
  • 1 15-oz can fire roasted tomatoes (or 1 lb roasted tomatoes)
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1 T New Mexico Chile or Cayenne Pepper
  • 2 t ground cumin
  • 1 t sea salt
  • 1 cup beer
  • 2 lbs brisket
  • 1 T vegetable oil

For serving:

  • corn tortillas, preferably fresh, heated
  • pickled red onions


  1. Place the dried ancho peppers into a medium sized deep bowl and cover with boiling water. Set aside for at least 20 minutes.
  2. The original recipe allows for the use of a food processor; I find that a wet dry grinder (or blender comparable to a Vitamix) works even better. Place the fire roasted tomatoes, onion, garlic, chile powder, cumin, sea salt and the drained chile peppers (reserve the soaking liquid) into the processor or grinder. Puree until smooth--if you need a little liquid to loosen the blades, use soaking liquid by the tablespoon-ful.
  3. When the puree is smooth, transfer to a large bowl and mix in the beer.
  4. If you prefer to use the oven, proceed from this point with a Dutch oven and a 300 F oven.
  5. Heat a large pan or a cooktop-safe slow cooker insert with the oil over medium high heat.
  6. When it is shimmering, add the brisket and brown on all sides, about 4 minutes per side. Then add the beer-chile sauce and bring to a boil.
  7. Transfer the meat and sauce into the slow cooker or transfer the slow cooker insert onto the base of the slow cooker.
  8. Cook on low for 6 hours or high for 3 hours, then remove the lid and cook on high for an additional 45-60 minutes.
  9. Remove the meat to a cutting board and shred, and then stir back into the sauce. Serve with warm corn tortillas and pickled red onions.