Braised Brisket Tacos With Street Corn And Jalapeño Lime Ranch

Braised Brisket Tacos With Street Corn and Jalapeño Lime Ranch is a mouthwatering fusion of flavors that brings together tender braised beef, creamy street corn salad, and a tangy jalapeño lime ranch sauce. The brisket, slow-cooked with a blend of spices until perfectly tender, is complemented by the vibrant flavors of the street corn and the cool, zesty ranch. Wrapped in warm flour tortillas and topped with shredded cheese, these tacos are a deliciously satisfying meal that’s perfect for any occasion. Whether you’re hosting a dinner party or looking for a special weeknight dinner, these tacos are sure to impress.

Braise Brisket Tacos With Street Corn and Jalapeño Lime Ranch is an irresistible fusion of flavors that brings together the richness of slow-cooked beef brisket, the freshness of street corn salad, and the zingy kick of jalapeño lime ranch. These tacos are perfect for those who love a blend of textures and tastes, making them a standout dish for any occasion.

INGREDIENTS

• 1.5 tablespoons chipotle powder: Adds a smoky, spicy depth to the brisket, enhancing its robust flavor.
• 1 tablespoon paprika: Contributes a mild, sweet heat that pairs well with the beef.
• 1 tablespoon dried oregano: Brings an earthy, herbaceous note to the spice mix.
• 1 tablespoon ground allspice: Adds warmth and complexity to the seasoning, complementing the beef.
• 1 teaspoon coriander: Provides a citrusy, floral flavor that brightens the overall profile of the dish.
• 2 tablespoons olive oil: Used for searing the beef, locking in the flavors and juices.
• 3 lb brisket or beef chuck, divided into 4 chunks: The star of the dish, slow-cooked until tender and flavorful.
• 6 garlic cloves, smashed or minced: Infuses the beef with a rich, aromatic flavor as it cooks.
• 1 sweet onion, diced: Adds sweetness and depth to the braising liquid.
• 3/4 cup orange juice: Brings a subtle sweetness and acidity that helps tenderize the beef.
• 1 lime, juiced: Adds a bright, tangy flavor that cuts through the richness of the beef.
• 14 oz can crushed tomatoes: Provides a rich, savory base for the braising liquid.
• 2 tbsp chipotle adobo sauce: Adds smoky heat and depth to the dish.
• 2 cups beef stock: Creates a flavorful braising liquid that keeps the beef moist and tender.
• Salt and pepper, to taste: Essential for seasoning the beef and balancing the flavors.
• 8 flour tortillas: Soft and warm, perfect for wrapping around the flavorful fillings.
• 1 cup shredded cheese (quesadilla cheese, mozzarella, or Monterey Jack): Melts beautifully over the warm brisket, adding a creamy texture.
• 4 ears corn, husked and grilled (or frozen corn): Forms the base of the street corn salad, bringing a sweet, smoky flavor.
• 3 tbsp mayo: Adds creaminess to the street corn salad, binding the ingredients together.
• 1 garlic clove, minced: Enhances the flavor of the corn salad, adding a subtle garlicky note.
• 1 lime, juiced and zested: Provides brightness and acidity to the street corn salad.
• 1/3 cup sliced scallions: Adds a fresh, oniony flavor that complements the corn.
• 1/3 cup grated cotija cheese: Adds a salty, tangy flavor that pairs perfectly with the corn and lime.
• 1/4 cup minced cilantro: Brings a fresh, herbal note to the salad.
• 1 jalapeño, diced: Adds a spicy kick to the street corn salad.
• 1/2-1 tsp chili powder: Adds heat and flavor to the street corn salad.
• 1/4 tsp salt: Balances the flavors in the street corn salad.
• 3/4 cup mayo: Forms the base of the Jalapeño Lime Ranch, adding creaminess and richness.
• 3/4 cup sour cream: Adds tang and creaminess to the Jalapeño Lime Ranch.
• 1 tablespoon dry ranch seasoning: Provides the classic ranch flavor to the sauce.
• 1/2 teaspoon garlic powder: Adds a subtle garlicky note to the ranch sauce.
• 1/2 teaspoon salt: Enhances the flavors in the ranch sauce.
• 1/2 cup pickled jalapeños: Adds a tangy, spicy kick to the ranch sauce.
• 2 tablespoons juice from pickled jalapeños: Adds acidity and a little extra heat to the ranch sauce.
• 3/4 cup cilantro, large stems removed: Adds freshness and a herbal note to the ranch sauce.
• 1 tablespoon lime juice: Adds brightness and acidity to the ranch sauce.
• 1/4 cup buttermilk (or milk as a substitute): Thins the ranch sauce to the perfect consistency.

INSTRUCTIONS

Step 1:

Start by preparing the spice rub for the brisket. In a small bowl, mix together the chipotle powder, paprika, dried oregano, ground allspice, and coriander. Generously coat the brisket chunks with this spice blend, ensuring all sides are well covered.

Step 2:

Heat the olive oil in an Instant Pot or a large pot over medium heat. Once the oil is hot, add the seasoned beef chunks. Sear each side of the beef until browned, about 2-3 minutes per side. Once browned, remove the beef and set it aside on a plate.

Step 3:

In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes soft and translucent, about 5 minutes. Add the orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, beef stock, and salt and pepper to taste. Stir well to combine the ingredients.

Step 4:

Return the seared beef to the pot, submerging it in the liquid. If using an Instant Pot, seal the lid and cook on high pressure for 60 minutes. If using a stovetop method, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and easily shredded.

Step 5:

Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and simmer on sauté mode or low heat until the liquid is reduced and the flavors have melded together, about 10-15 minutes.

Step 6:

While the beef is simmering, prepare the street corn salad. Grill the corn until slightly charred, then shave the kernels off the cobs. In a mixing bowl, combine the grilled corn, mayo, minced garlic, lime juice and zest, sliced scallions, grated cotija cheese, minced cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until ready to use.

Step 7:

To prepare the Jalapeño Lime Ranch, blend the cilantro and pickled jalapeños in a food processor until finely chopped. In a mixing bowl, combine the chopped cilantro and jalapeños with mayo, sour cream, dry ranch seasoning, garlic powder, salt, lime juice, and buttermilk. Stir until smooth and thick. Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld.

Step 8:

To assemble the tacos, lightly oil the flour tortillas and warm them in a skillet until they are soft and slightly crispy. Layer each tortilla with shredded cheese, braised beef, and a generous spoonful of street corn salad. Drizzle with Jalapeño Lime Ranch sauce and fold the tortillas to create the tacos. Serve with lime wedges on the side for an extra burst of freshness.

Serving and Storage Tips

• These Braised Brisket Tacos are best served fresh, right after assembly, to enjoy the perfect combination of warm tortillas, tender beef, and creamy street corn salad. Pair them with a side of black beans or Mexican rice for a complete meal.
• If you have leftovers, store the braised beef, street corn salad, and Jalapeño Lime Ranch separately in airtight containers in the refrigerator. The beef can be reheated in a skillet or microwave, while the corn salad and ranch sauce can be served cold.
• The braised beef also makes a great filling for burritos or enchiladas, giving you a versatile option for another meal. Simply roll the beef in tortillas, top with cheese, and bake until heated through.

Helpful Notes

• For an extra layer of flavor, consider marinating the brisket in the spice rub overnight before cooking. This allows the spices to deeply penetrate the meat, resulting in an even more flavorful dish.
• If you prefer a milder flavor, reduce the amount of chipotle powder or substitute it with smoked paprika for a less spicy version of the brisket.
• The Jalapeño Lime Ranch can be adjusted to your heat preference by adding more or less pickled jalapeños. For those who prefer a mild sauce, you can also use fresh jalapeños with the seeds removed.

Tips from well-known chefs

• Chef Rick Bayless: “For a truly authentic flavor, try making your own tortillas from scratch. Freshly made tortillas add a unique texture and taste that store-bought versions just can’t match.”
• Chef Aarón Sánchez: “Don’t rush the braising process. Low and slow cooking is key to achieving that melt-in-your-mouth tenderness in the brisket.”
• Chef Marcela Valladolid: “Adding a squeeze of fresh lime juice just before serving brightens up the flavors and adds a fresh, zesty contrast to the rich beef.”