Braised Brisket Tacos With Street Corn and Jalapeño Lime Ranch (Print version)
Fork-tender braised brisket folded into cheesy tortillas with creamy street corn and jalapeño lime ranch.
# Ingredients:
For the brisket spice rub
01 -
1 1/2 tablespoons chipotle powder
02 -
1 tablespoon smoked paprika
03 -
1 tablespoon dried oregano
04 -
1 teaspoon ground coriander
05 -
1/2 teaspoon ground allspice
06 -
1 1/2 teaspoons kosher salt
07 -
1 teaspoon black pepper
For the braised brisket
08 -
3 lb (1.4 kg) beef brisket, cut into 4 large pieces
09 -
2 tablespoons olive oil
10 -
1 large sweet onion, diced
11 -
6 garlic cloves, smashed
12 -
3/4 cup (180 ml) orange juice
13 -
Juice of 1 lime
14 -
1 can (14 oz/400 g) crushed tomatoes
15 -
2 tablespoons chipotle peppers in adobo sauce, sauce only
16 -
2 cups (480 ml) beef stock
For the street corn
17 -
4 ears corn, husked, or 3 cups (420 g) thawed frozen corn
18 -
3 tablespoons mayonnaise
19 -
1 garlic clove, finely grated
20 -
Juice and zest of 1 lime
21 -
1/3 cup (35 g) sliced scallions
22 -
1/3 cup (40 g) crumbled cotija cheese
23 -
1/4 cup (10 g) chopped cilantro
24 -
1 jalapeño, finely diced
25 -
1/2 teaspoon chili powder
26 -
1/4 teaspoon kosher salt
For the jalapeño lime ranch
27 -
3/4 cup (180 g) mayonnaise
28 -
3/4 cup (180 g) sour cream
29 -
1 tablespoon dry ranch seasoning
30 -
1/2 teaspoon garlic powder
31 -
1/2 cup (70 g) pickled jalapeños
32 -
2 tablespoons pickled jalapeño brine
33 -
3/4 cup (30 g) cilantro leaves
34 -
1 tablespoon lime juice
35 -
1/4 cup (60 ml) buttermilk, plus more as needed
For assembly
36 -
8 taco-size flour tortillas
37 -
1 cup (115 g) shredded Monterey Jack or Oaxaca cheese
38 -
1 tablespoon neutral oil, for the skillet
39 -
Lime wedges, for serving
# Instructions:
01 -
Heat the oven to 325°F (165°C). Mix the chipotle powder, paprika, oregano, coriander, allspice, salt, and pepper. Rub the mixture over all sides of the brisket pieces.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket in batches until browned on all sides, 3-4 minutes per side. Transfer to a plate.
03 -
Add onion to the pot and cook for 4 minutes, scraping up browned bits. Add garlic, orange juice, lime juice, crushed tomatoes, adobo sauce, and beef stock. Return the brisket to the pot.
04 -
Cover the pot and bake for 3 to 3 1/2 hours, turning the beef once, until the brisket pulls apart easily with a fork. Shred the meat, then simmer it uncovered in the sauce for 5-10 minutes.
05 -
Char the corn in a hot skillet or on a grill until browned in spots. Cut kernels from the cobs, then mix with mayonnaise, garlic, lime juice and zest, scallions, cotija, cilantro, diced jalapeño, chili powder, and salt.
06 -
Blend the pickled jalapeños, brine, cilantro, lime juice, mayonnaise, sour cream, ranch seasoning, garlic powder, and buttermilk until smooth. Chill until ready to use.
07 -
Warm a thin film of oil in a skillet over medium-low heat. Add a tortilla, sprinkle with cheese, add brisket, and fold. Cook 2-3 minutes per side until lightly golden and the cheese melts.
08 -
Open each taco slightly and spoon in street corn. Drizzle with jalapeño lime ranch and serve with lime wedges.
# Good to know:
01 -
The ranch and street corn can be made up to 1 day ahead.
02 -
For faster serving, braise and shred the brisket the day before.
03 -
Cook brisket until fork-tender, not just to the minimum safe temperature.