Mexican-Inspired (Print Version)
# 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:
01 -
Prepare the spice rub by mixing chipotle powder, paprika, oregano, allspice, and coriander. Generously coat the beef chunks with this spice blend.
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.
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.
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.
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.
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.
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.
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.
09 -
Drizzle with Jalapeño Lime Ranch, fold the tortillas, and serve warm with lime wedges on the side.
# Notes:
01 -
For extra flavor, consider marinating the brisket in the spice rub overnight before cooking.
02 -
Serve these tacos with a side of black beans or Mexican rice for a complete meal.