Braised Beef Brisket Tacos with Street Corn and Jalapeño Lime Ranch Recipe

Introduction

These Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch combine tender, flavorful beef with a tangy, creamy sauce and fresh grilled corn salad. Perfect for a casual dinner or entertaining, this dish brings bold Mexican-inspired flavors to your table with ease.

Ingredients

• 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 smashed or minced garlic cloves
• 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
• 8 flour tortillas
• 1 cup shredded cheese (quesadilla cheese, mozzarella, or Monterey Jack)
• 4 ears corn, husked and grilled (frozen corn works as substitute)
• 3 tablespoons mayo
• 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
• 3/4 cup mayo (for ranch)
• 3/4 cup sour cream
• 1 tablespoon dry ranch seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 to 3/4 cup pickled jalapeños (adjust for spice preference)
• 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. Step 1: 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.
2. Step 2: Heat olive oil in an Instant Pot using the sauté function or in a Dutch oven on the stove over high heat. Brown the brisket pieces on all sides, then remove and set aside.
3. Step 3: Sauté diced onion and minced garlic in the same pot until softened, scraping brown bits from the bottom. Add remaining spices, orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, and beef stock. Submerge the brisket in the liquid.
4. Step 4: Cook the brisket for 60 minutes on pressure cook in the Instant Pot, or 2-3 hours on low heat on the stove, until the meat shreds easily with a fork. Add more time if needed.
5. Step 5: Remove the meat and shred it. Return shredded meat to the pot and sauté for 5-10 minutes to reduce excess liquid and concentrate flavor.
6. Step 6: Grill corn on a skillet or grill, then carefully slice kernels off the cob. In a bowl, mix corn with mayo, minced garlic, lime juice and zest, scallions, Cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Refrigerate until ready to use. This can be made a day ahead.
7. Step 7: In a food processor or blender, puree cilantro, pickled jalapeños, and their juice until mostly smooth. In a separate bowl, mix mayo, ranch seasoning, garlic powder, and salt.
8. Step 8: Add the cilantro-jalapeño puree to the mayo mixture, stir in sour cream, lime juice, and then gradually add buttermilk until desired consistency is reached. Refrigerate in a sealed container up to five days.
9. Step 9: Heat a few tablespoons of neutral oil in a skillet over low heat. Warm tortillas 1-2 at a time, sprinkle cheese on one half, add brisket strained of excess juices, fold to close, and cook 2-3 minutes per side until golden and pliable.
10. Step 10: Assemble tacos by adding a scoop of street corn salad and a drizzle of jalapeño lime ranch sauce. Serve with lime wedges.

Tips & Variations

• Use frozen corn off the cob if fresh grilling isn’t an option; it works well in the street corn salad.
• Adjust the amount of pickled jalapeños in the ranch to control the spice level.
• For an easier version, prepare the brisket a day in advance and reheat before assembling tacos.
• Substitute buttermilk with plain milk or yogurt if needed for the jalapeño lime ranch.

Storage

Store leftover brisket in an airtight container in the refrigerator for up to 4 days. The jalapeño lime ranch can be kept refrigerated for up to five days. Keep the street corn salad chilled and consume within 2-3 days for best freshness. Reheat brisket gently on the stove or microwave before assembling tacos to preserve tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brisket in a slow cooker instead of an Instant Pot?

Yes, you can braise the brisket in a slow cooker on low for 6-8 hours or until tender. Brown the meat first on the stove for better flavor before transferring to the slow cooker with the liquids and spices.

What cheese works best for these tacos?

Quesadilla cheese, mozzarella, or Monterey Jack are all great choices as they melt well and add mild creaminess. Cotija cheese is perfect for the street corn salad topping for a salty, crumbly finish.

Braised Beef Brisket Tacos with Street Corn and Jalapeño Lime Ranch Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

These Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch combine tender, smoky, and spicy braised beef with a flavorful grilled street corn salad and a creamy, tangy jalapeño lime ranch. Perfect for a satisfying taco night, this recipe uses both Instant Pot and stovetop methods for tender brisket, complemented by vibrant toppings that elevate every bite.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes (Instant Pot) or 2-3 hours (Stovetop)
• Total Time: 1 hour 35 minutes (Instant Pot) or up to 3 hours 20 minutes (Stovetop)
• Yield: 8 tacos 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Brisket and Seasonings

• 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 smashed or minced garlic cloves
• 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

Tacos and Toppings

• 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 mayo
• 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 mayo
• 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 3/4 cup for extra heat)
• 2 tablespoons juice from pickled jalapeños
• 3/4 cup cilantro (large stems removed)
• 1 tablespoon lime juice
• 1/4 cup buttermilk (milk can be substituted)

Instructions

1. Prepare Brisket Spice Rub: In a small bowl, combine chipotle powder, paprika, oregano, ground allspice, and coriander. Rub a few teaspoons of this spice mixture on all sides of each brisket chunk to season the meat evenly.
2. Brown the Brisket: Heat olive oil in your Instant Pot using the sauté function, or over high heat in a Dutch oven or stockpot if cooking on the stove. Brown the brisket chunks on all sides until nicely caramelized. Once browned, remove the meat and set aside on a plate.
3. Sauté Aromatics: Using the same pot, sauté the diced onion and minced garlic until softened, scraping up any brown bits to incorporate flavor.
4. Add Liquids and Cook Brisket: Stir in the remaining seasonings, orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, and beef stock. Submerge the browned brisket chunks into this flavorful liquid. For Instant Pot, seal and cook on pressure cook mode for 60 minutes; on stovetop, simmer on low heat for 2–3 hours until the meat shreds easily.
5. Shred and Reduce: Remove the brisket and shred using forks. Return shredded meat to the pot and set to sauté mode (or increase stovetop heat) to boil off excess liquid and concentrate flavors for 5-10 minutes while the meat reabsorbs the braising juices.
6. Make Street Corn Salad: Grill corn over a skillet until slightly charred. Carefully cut kernels off the cob and combine in a bowl with 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 serving.
7. Prepare Jalapeño Lime Ranch: In a food processor or blender, puree cilantro leaves with pickled jalapeños and their juice until mostly smooth, scraping sides as needed. In a mixing bowl, whisk together mayo, ranch seasoning, garlic powder, and salt. Stir in the cilantro-jalapeño puree and sour cream. Add lime juice and then buttermilk gradually until desired dressing consistency is reached. Chill before serving.
8. Assemble Tacos: Heat a skillet over low heat with a little neutral oil. Working 1-2 tortillas at a time, sprinkle cheese on one half, add a few tablespoons of shredded brisket (drained of excess liquid), and fold the tortilla to melt the cheese and crisp the taco for 2-3 minutes per side until golden brown but pliable.
9. Serve: Fill each crispy cheese-enclosed taco with a scoop of street corn salad and drizzle with jalapeño lime ranch dressing. Serve immediately with lime wedges on the side for extra tang.

Notes

• Brisket can be cooked either using an Instant Pot for quicker preparation or slowly on the stovetop for traditional braising.
• Frozen corn can be used in place of fresh grilled corn if needed.
• The jalapeño lime ranch can be made up to five days in advance and kept chilled to deepen the flavors.
• Adjust the amount of pickled jalapeños in the ranch dressing based on desired spice level.
• Use flour tortillas for pliability perfect for folding and crisping with cheese enclosure.
• Leftover brisket makes excellent reheated taco filling or can be repurposed for sandwiches.

Keywords: braised brisket tacos, street corn, jalapeno lime ranch, Mexican tacos, Instant Pot brisket, grilled corn salad