Tinhateats

Baked Brisket Sheet Pan Tacos

These cheesy, saucy, and crispy Baked Brisket Sheet Pan Tacos elevate Taco Tuesday to a whole new level! Perfect for a crowd or large family, these tacos can be prepared ahead of time, allowing guests to customize with their favorite toppings. Inspired by the famous Birria style tacos, this simple copycat version features tender brisket smothered in bold, rich enchilada sauce. Topped with gooey mozzarella or pepperjack cheese and baked until crispy, these tacos are then finished with cool, creamy guacamole, cilantro, and onions. Get ready for a new weeknight dinner favorite!
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Why you'll love these instant pot birria tacos recipe

  • Packed with flavor: Tender, slow-cooked brisket that’s rich and flavorful with a simple sauce.
  • Crowd pleaser – Great for serving large crowds, weeknight dinner or freezer meal. 
  • Customizable – golden tops, soft centers, and that homemade charm.
  • Easy– This easy birria tacos recipe starts in the Instant Pot or slow cooker and finishes on a sheet pan, baked until golden and crispy.

Cheesy, saucy, and irresistibly crispy, these Baked Brisket Sheet Pan Tacos take Taco Tuesday to a whole new level! Perfect for a crowd or large family gathering, these tacos can be prepped ahead — just let guests pile on their favorite toppings.

Inspired by the famous Birria tacos, this simplified version starts with brisket slow-cooked in the Instant Pot or slow cooker smothered in a bold rich enchilada sauce until fall-apart tender. Its then loaded into tortillas with melty mozzarella or pepper jack cheese, and baked to crispy perfection. Serve topped with guacamole, fresh cilantro, and chopped onions — these baked tacos are sure to become a new weeknight favorite!

Ingredients needed for baked tacos with brisket

  • Brisket or Chuck roast

  • Red enchilada sauce (I like Siete brand)

  • Onion

  • Cilantro

  • Limes

  • Avocado

  • Spice rub (combination of coriander, chili powder, cumin, onion powder, garlic powder, salt and pepper)

  • Shredded mozzarella or pepperjack

  • 8–10 tortillas — I love using Siete brand chickpea or almond flour tortillas, but if you’re not gluten-free or paleo, feel free to use regular flour tortillas, corn tortillas, or my Einkorn Sourdough Tortillas (they’re seriously amazing!) and can be made with regular AP flour as well. 

How to Make The Best Copycat Baked Birria Tacos-Sheet Pan Style

  1. Season and Sear- Season meat with spice rub. Set instant-pot function to sauté, add 2 tbsp avocado oil or ghee and sear meat on all sides until browned. 

  2. Set it and forget it– Add 1 can red enchilada sauce and 1 cup of water to your instant pot. Place lid on and turn valve to “Sealing” Set instant pot to meat function and set time to 60 minutes. At the end allow for a 10 minute slow release, then switch valve to open and remove remaining steam. Take the lid off and allow the meat to rest in the braising liquid for 10 minutes before shredding. 

  3. Chop it up– Chop up optional toppings-Onion, cilantro and dice or smash your avocado. Shred mozzarella and pepperjack cheese and once the meat has rested, shred the meat up.

  4. Time to assemble- Line sheet pan with parchment paper and preheat oven to 400 degrees F. Dip your tortilla into the braising liquid to soften tortilla and make it pliable. lay flat and on one half of the tortilla add shredded cheese and meat. Fold the tortilla in half like a taco. Place in 400 degree Fahrenheit oven for 10-15 minutes until cheese is melted and tortilla is slightly crisp and bubbly.

  5.  Top it off- Top with onions, cilantro, lime and avocado. I like to top with my Avocado Relish and serve additional braising liquid as a dipping sauce. 

How to cook melt in your mouth brisket tacos

If you’re not privy to an Instant-pot or would like to use a different method of cooking brisket, below are some other common options for slow cooking and braising meat for perfectly tender brisket tacos. To be honest, I had my instant-pot for over a year before I even opened the box to use it, now with two small kiddos, it’s a lifesaver for quick, easy and delicious meals. 

Dutch Oven Stove Top- Season and sear meat on all sides, add enchilada sauce and water, turn heat to a bare simmer (medium low) and cook for 3-4 hours.

Slow Cooker- Season and sear meat on all sides, add enchilada sauce and water, turn Slow cooker on low cook for 4-5 hours or turn on high and cook 2.5-3 hours.

What pairs well with baked tacos?

You can top these baked tacos with just about anything. I usually like to keep it simple with onions, cilantro and lime, but when I’m feeling a little ambitious- this Avocado Relish is out of this world! Made with firm avocados, red onions, green onions, cilantro, pickled jalapenos, lime juice, honey and salt, its the perfect pairing with these brisket tacos and its very simple to whip together. The avocado relish can also be made in advance and is perfect to top baked tacos or as a side dish served with chips. This is my personal fan favorite meal to serve at parties. 

Storage, Reheating and Freezing

  • Brisket tacos can be stored in an airtight container in the fridge for up to 3 days.

  • Reheating these baked tacos by placing them on a sheet pan in a 275 degree oven until warm. 

  • Once the brisket (or meat) has cooled after cooking, you can store it in the freezer in a vacuum-sealed bag. When you’re ready to use it, defrost it in the refrigerator, then assemble the meat and cheese on the taco and bake according to the recipe instructions.

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Sheet Pan Tacos

tinhateats
This flavorful twist on classic tacos combines tender, juicy brisket with onions, melted cheese, cilantro and traditional Mexican spices. Plus, baking it on a sheet pan makes for a fuss-free dinner that's easy to clean up.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine Mexican
Servings 10 Tacos

Equipment

  • 1 Instant pot
  • 1 Sheet Pan

Ingredients
  

  • 2-3 lbs Brisket or Chuck roast cut into 2-3 inch cubes with excess fat trimmed.
  • 1 15oz Siete red enchilada sauce
  • 1 cup Filtered water

Spice Rub

  • 1 tsp Paprika
  • 1 tsp Coriander
  • 1 tsp Chili powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 tsp Salt
  • 2 tsp Pepper

Tacos

  • 1 Onion white diced
  • 1 cup Cilantro bunch chopped
  • 1-2 Avocado diced or smashed
  • 2 Fresh limes
  • 8 oz Mozzarella or pepperjack shredded
  • 2-3 cups Braising liquid Use for dipping tortillas in and as a dipping sauce.
  • 8-10 8oz Tortillas Siete chickpea or almond flour (or regular if not adhering to gluten-free/paleo)

Instructions
 

  • Season and Sear: Season the beef cubes with the spice rub on all sides. Using the instant pot sauté button heat 2 tbsp of ghee or avocado oil until simmering and then sear the meat on all sides until browned about 4-5 minutes.
  • Cook in instant pot: To the instant pot, add 1 15oz can of Siete red enchilada sauce and 1 cup filtered water. Set instant pot to Meat function and timer for 60 minutes make sure the valve is set to sealing and allow a 10 minute slow release at the end of cooking.
  • Prepare toppings: While the beef is cooking, combine in a bowl, chopped onion, chopped cilantro, avocado diced or smashed, pinch of salt and squeeze of lime juice.
  • Rest meat: Once the instant pot reaches L0:10 turn the valve to open and release any remaining pressure. Allow beef to rest in braising liquid for another 10 minutes before shredding. This allows the beef to rest and redistribute its juices. Once rested shred beef.
  • Assemble and bake: Preheat the oven to 400 degrees Fahrenheit. To assemble tacos, line a sheet pan with parchment paper. Dip each tortilla into the braising liquid then lay flat on sheet pan. Sprinkle shredded beef and cheese on one half of the tortilla. Fold tortilla over like a taco. Bake in 400 degree Fahrenheit oven for 10-15 minutes or until cheese is melted and tortillas are slightly crisp around the edges.
  • Add toppings: Fill tacos with avocado mixture or relish and serve with lime wedges and remaining braising liquid to dip taco in.
Keyword Beef, Sheetpan, Tacos
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5 from 1 vote (1 rating without comment)

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Hi, I’m Jenn – welcome to Tinhateats! Here, you’ll find a collection of gluten-free, paleo, and Whole30-friendly recipes, with a special spotlight on einkorn flour. I love reimagining classic dishes in healthier, more nourishing ways—and I hope my recipes inspire you to try something new in your own kitchen. Follow along for real food, made simple!

 

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