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Braised Brisket Tacos With Street Corn and Jalapeño Lime Ranch
Featured in Center of the plate recipes.
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.
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Mexican-Inspired
Savor the flavors of tender braised beef brisket in warm tortillas, topped with creamy street corn salad and a tangy jalapeño lime ranch sauce. A delightful fusion of taste and texture for a memorable meal.
Prep Time
20 Minutes
Cook Time
180 Minutes
Total Time
200 Minutes
By:
Zaho
Category:
Main Dishes
Difficulty:
Intermediate
Cuisine:
Mexican
Yield:
8 Servings (8 tacos)
Dietary:
~
Ingredients
01
1.5 tablespoons chipotle powder.
02
1 tablespoon paprika.
03
1 tablespoon dried oregano.
04
1 tablespoon ground allspice.
05
1 teaspoon coriander.
06
2 tablespoons olive oil.
07
3 lb brisket or beef chuck, divided into 4 chunks.
08
6 garlic cloves, smashed or minced.
09
1 sweet onion, diced.
10
3/4 cup orange juice.
11
1 lime, juiced.
12
14 oz can crushed tomatoes.
13
2 tbsp chipotle adobo sauce.
14
2 cups beef stock.
15
Salt and pepper to taste.
16
8 flour tortillas.
17
1 cup shredded cheese (quesadilla cheese, mozzarella, or Monterey Jack).
18
4 ears corn, husked and grilled (or frozen corn).
19
3 tbsp mayo.
20
1 garlic clove, minced.
21
1 lime, juiced and zested.
22
1/3 cup sliced scallions.
23
1/3 cup grated cotija cheese.
24
1/4 cup minced cilantro.
25
1 jalapeno, diced.
26
1/2-1 tsp chili powder.
27
1/4 tsp salt.
28
3/4 cup mayo.
29
3/4 cup sour cream.
30
1 tablespoon dry ranch seasoning.
31
1/2 teaspoon garlic powder.
32
1/2 teaspoon salt.
33
1/2 cup pickled jalapenos (adjust for spiciness).
34
2 tablespoons juice from pickled jalapenos.
35
3/4 cup cilantro, large stems removed.
36
1 tablespoon lime juice.
37
1/4 cup buttermilk (or milk as substitute).
Instructions
Step 01
Prepare the spice rub by mixing chipotle powder, paprika, oregano, allspice, and coriander. Generously coat the beef chunks with this spice blend.
Step 02
Heat olive oil in an Instant Pot or a large pot over medium heat. Sear each side of the beef chunks until browned, then remove and set aside.
Step 03
In the same pot, sauté the diced onion and minced garlic until softened. Add the remaining ingredients for the beef, excluding the cheese, and stir to combine.
Step 04
Return the seared beef to the pot, submerging it in the liquid. Pressure cook for 60 minutes or simmer on the stove for 2-3 hours until the beef is tender and easily shredded.
Step 05
Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot, using the sauté function or low boil to reduce the liquid and allow the flavors to meld.
Step 06
For the corn salad, grill the corn and shave the kernels off the cobs. In a bowl, mix the grilled corn with mayo, garlic, lime juice and zest, scallions, cotija cheese, cilantro, jalapeno, chili powder, and salt. Refrigerate until ready to use.
Step 07
To prepare the Jalapeño Lime Ranch, blend the cilantro and pickled jalapenos in a food processor. Mix with mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk until smooth and thick. Refrigerate for up to five days to enhance the flavor.
Step 08
For assembly, lightly oil the tortillas and heat in a pan. Add shredded cheese, braised beef, and corn salad. Cook until the tortillas are golden yet flexible.
Step 09
Drizzle with Jalapeño Lime Ranch, fold the tortillas, and serve warm with lime wedges on the side.
Notes
- For extra flavor, consider marinating the brisket in the spice rub overnight before cooking.
- Serve these tacos with a side of black beans or Mexican rice for a complete meal.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
- Calories: 450
- Total Fat: 25 g
- Total Carbohydrate: 30 g
- Protein: 30 g