Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch Recipe

Introduction

These Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch bring bold, smoky flavors and creamy, tangy toppings together in a delicious handheld meal. Perfect for a weekend feast or casual gathering, this recipe combines tender beef with vibrant Mexican-inspired sides and sauce.

Ingredients

• 1.5 tablespoons chipotle powder
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 tablespoon ground allspice
• 1 teaspoon coriander
• 2 tablespoons olive oil
• 3 lb. brisket or beef chuck (divide into 4 chunks)
• 6 smashed or minced garlic cloves
• 1 sweet onion, diced
• 3/4 cup orange juice
• 1 lime (juiced)
• 14 oz can crushed tomatoes
• 2 tablespoons chipotle adobo sauce
• 2 cups beef stock
• Salt and pepper to taste
• 8 flour tortillas
• 1 cup shredded cheese (quesadilla cheese, mozzarella, or monterey jack)
• 4 ears corn, husked and grilled on a skillet (frozen corn works instead)
• 3 tablespoons mayo
• 1 garlic clove, minced
• 1 lime, juiced and zested
• 1/3 cup sliced scallions
• 1/3 cup grated cojita cheese
• 1/4 cup minced cilantro
• 1 jalapeño, diced
• 1/2-1 tsp chili powder
• 1/4 tsp salt
• 3/4 cup mayo
• 3/4 cup sour cream
• 1 tablespoon dry ranch seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 to 3/4 cup pickled jalapeños (depending on spice preference)
• 2 tablespoons juice from pickled jalapeños
• 3/4 cup cilantro (large stems removed)
• 1 tablespoon lime juice
• 1/4 cup buttermilk (milk can be used as a substitute)

Instructions

1. Step 1: Combine the chipotle powder, paprika, oregano, allspice, and coriander in a small bowl. Rub a few teaspoons of this spice mix onto all sides of the brisket pieces.
2. Step 2: Heat olive oil in your Instant Pot or Dutch oven over high heat. Brown the brisket pieces on all sides, then remove and set aside.
3. Step 3: Sauté diced onion and garlic in the same pot until softened, scraping up brown bits from the bottom.
4. Step 4: Add the remaining spices, orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, and beef stock to the pot. Submerge the brisket pieces in the liquid.
5. Step 5: Pressure cook in the Instant Pot for 60 minutes or simmer on low heat on the stove for 2-3 hours until the meat shreds easily with a fork. Add extra time if needed.
6. Step 6: Remove the meat, shred it, then return to the pot and cook on sauté mode (or increase stove heat) for 5-10 minutes to reduce excess liquid and enhance flavor absorption.
7. Step 7: For the street corn salad, grill the corn and slice the kernels off. In a bowl, combine corn, mayo, garlic, lime juice and zest, scallions, cojita cheese, cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until ready to serve.
8. Step 8: Make the jalapeño lime ranch by pureeing cilantro leaves, pickled jalapeños, and their juice until smooth. In a separate bowl, mix mayo, dry ranch seasoning, garlic powder, and salt. Stir in the cilantro-jalapeño puree and sour cream, then add lime juice and buttermilk gradually until desired consistency is reached. Chill before serving.
9. Step 9: Heat a skillet over low heat with a little neutral oil. Warm tortillas 1–2 at a time, sprinkle cheese on one half, add shredded brisket (drained of excess liquid), then fold and cook each side 2–3 minutes until golden and cheese melts.
10. Step 10: Assemble tacos by topping each with a scoop of street corn salad and a drizzle of jalapeño lime ranch. Serve with lime wedges on the side.

Tips & Variations

• For extra smoky depth, add a chipotle pepper in adobo directly into the braising liquid.
• Use frozen corn when fresh ears aren’t available; thaw and pat dry before grilling or sautéing.
• Substitute buttermilk with regular milk mixed with 1 teaspoon lemon juice or vinegar to mimic tanginess.
• Adjust jalapeño quantity in the ranch and corn salad to control spice level according to your preference.

Storage

Store leftover brisket in an airtight container in the refrigerator for up to 4 days. The jalapeño lime ranch keeps well in the fridge for up to 5 days. Reheat the brisket gently on the stove or in the microwave before assembling tacos. The street corn salad is best consumed within 2 days for maximum freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brisket in a slow cooker instead of an Instant Pot?

Yes, you can braise the brisket in a slow cooker on low heat for 6-8 hours until tender. Follow the same preparation steps and add the ingredients to the slow cooker before cooking.

What cheese works best for these tacos?

Quesadilla cheese, mozzarella, or Monterey Jack are excellent choices as they melt well and provide a mild, creamy flavor that complements the spicy brisket and toppings.

Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

These Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch combine tender, slow-cooked beef brisket with a smoky chipotle-spiced sauce, complemented by a creamy, tangy elote-style street corn salad and a zesty jalapeño lime ranch. Perfect for taco night, this recipe offers rich flavors, vibrant textures, and a made-from-scratch take on classic Mexican street food.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 tacos 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Brisket and Seasoning

• 1.5 tablespoons chipotle powder
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 tablespoon ground allspice
• 1 teaspoon coriander
• 2 tablespoons olive oil
• 3 lb. brisket or beef chuck, divided into 4 chunks
• 6 garlic cloves, smashed or minced
• 1 sweet onion, diced
• 3/4 cup orange juice
• 1 lime, juiced
• 14 oz can crushed tomatoes
• 2 tablespoons chipotle adobo sauce
• 2 cups beef stock
• Salt and pepper, to taste

Tortillas and Cheese

• 8 flour tortillas
• 1 cup shredded cheese (quesadilla cheese, mozzarella, or Monterey Jack)

Street Corn Salad

• 4 ears corn, husked and grilled on a skillet (or frozen corn)
• 3 tablespoons mayonnaise
• 1 garlic clove, minced
• 1 lime, juiced and zested
• 1/3 cup sliced scallions
• 1/3 cup grated cotija cheese
• 1/4 cup minced cilantro
• 1 jalapeño, diced
• 1/2–1 teaspoon chili powder
• 1/4 teaspoon salt

Jalapeño Lime Ranch

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tablespoon dry ranch seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup pickled jalapeños (or up to 3/4 cup for more spice)
• 2 tablespoons juice from pickled jalapeños
• 3/4 cup cilantro (large stems removed)
• 1 tablespoon lime juice
• 1/4 cup buttermilk (or milk as substitute)

Instructions

1. Prepare the Brisket Spices and Brown the Meat: In a small bowl, combine chipotle powder, paprika, oregano, allspice, and coriander. Rub a few teaspoons of this spice mix onto all sides of the brisket chunks. Heat olive oil in the Instant Pot using the sauté function or in a Dutch oven/stock pot over high heat on the stove. Brown the brisket pieces on all sides until nicely seared, then remove and set aside on a plate.
2. Sauté Aromatics and Add Liquids: In the same pot, sauté diced onion and garlic until softened, scraping up browned bits. Add the remaining spice mix along with orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, beef stock, salt, and pepper. Submerge the browned brisket pieces in the liquid.
3. Cook the Brisket: If using an Instant Pot, cook on Pressure Cook for 60 minutes (add 5-10 minutes if needed). If cooking on stovetop, simmer on low heat for 2-3 hours until the meat is tender and shreds easily with a fork. Adjust cooking time as necessary.
4. Shred and Reduce: Remove the brisket from the pot and shred it using forks. Return the shredded meat to the pot and sauté or simmer for 5-10 minutes to reduce excess liquid and allow flavors to concentrate.
5. Make the Street Corn Salad: Grill the corn on a skillet and slice kernels off the cob. Combine grilled corn with mayonnaise, minced garlic, lime juice and zest, sliced scallions, grated cotija cheese, minced cilantro, diced jalapeño, chili powder, and salt in a bowl. Mix well and refrigerate until ready to serve. This can be made a day ahead for better flavor.
6. Prepare the Jalapeño Lime Ranch: In a food processor or blender, puree cilantro leaves with pickled jalapeños and their juice until smooth, scraping sides as needed. In a separate bowl, mix mayonnaise, ranch seasoning, garlic powder, and salt. Stir the cilantro-jalapeño puree into the mayo mixture, then add lime juice and buttermilk gradually until desired consistency is reached. Refrigerate in a sealed container for up to five days, best served chilled.
7. Assemble the Tacos: Heat a skillet over low heat and add a little neutral oil. Warm tortillas one or two at a time. Place a few tablespoons of shredded cheese on a tortilla, add brisket (drained of excess juices), then fold the taco so the cheese melts and seals it closed. Cook each side for 2-3 minutes until golden brown but still pliable.
8. Serve: Fill each taco with a scoop of the street corn salad and drizzle with jalapeño lime ranch. Serve with lime wedges on the side for extra zest.

Notes

• Frozen corn can be used if fresh ears are unavailable; simply thaw and grill on skillet.
• The jalapeño lime ranch can be adjusted in spiciness by varying the amount of pickled jalapeños.
• For a dairy-free version, substitute the cheese with a vegan alternative and use dairy-free mayo and sour cream.
• Making the street corn salad and jalapeño lime ranch a day ahead enhances the flavors.
• The recipe can be prepared using either an Instant Pot for convenience or stovetop for traditional slow braising.
• Use neutral oil such as vegetable or canola oil for warming tortillas to avoid overpowering flavors.

Keywords: braised brisket tacos, street corn salad, jalapeño lime ranch, Mexican tacos, Instant Pot brisket, chipotle tacos, creamy jalapeño sauce