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Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/braised-brisket-tacos-with-street-corn-and-jalapeno-lime-ranch-recipe/