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

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★★★★★

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.

Ingredients

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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

Find it online: https://messykitchenmagic.com/braised-beef-brisket-tacos-with-street-corn-and-jalapeno-lime-ranch-recipe/