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

Introduction

These Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch bring bold, smoky flavors to your kitchen. Tender brisket, creamy street corn salad, and a zesty ranch sauce make for a satisfying and vibrant meal perfect for any occasion.

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 instead)
• 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
• 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 based on spice preference)
• 2 tablespoons juice from pickled jalapeños
• 3/4 cup cilantro leaves (large stems removed)
• 1 tablespoon lime juice
• 1/4 cup buttermilk (substitute with milk if needed)

Instructions

1. Step 1: In a small bowl, combine chipotle powder, paprika, oregano, allspice, and coriander. Rub a few teaspoons of this spice mix on all sides of the brisket chunks.
2. Step 2: Heat olive oil in an Instant Pot on sauté mode or in a Dutch oven over high heat. Brown the brisket pieces on all sides until nicely seared. Remove and set aside.
3. Step 3: Sauté diced onion and garlic in the pot until softened, scraping up any browned bits. Add the remaining spices and brisket ingredients—orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, and beef stock. Submerge the meat in the liquid.
4. Step 4: Cook on Pressure Cook mode in the Instant Pot for 60 minutes, or simmer on low heat in a covered pot on the stove for 2-3 hours, until the meat shreds easily with a fork. Add extra time if needed.
5. Step 5: Remove the brisket from the pot, shred it, then return it to the pot. Simmer on sauté mode or on the stove at low boil for 5-10 minutes to reduce excess liquid and deepen flavor.
6. Step 6: Grill the corn ears until charred, then carefully slice the kernels off the cob. In a bowl, mix the corn with mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Chill until ready to use.
7. Step 7: For the jalapeño lime ranch, puree cilantro leaves with pickled jalapeños and their juice in a food processor until smooth. In a bowl, mix mayo, ranch seasoning, garlic powder, and salt. Stir in the cilantro mixture followed by sour cream and lime juice. Add buttermilk a little at a time to reach desired consistency. Refrigerate up to five days.
8. Step 8: Heat a skillet with a few tablespoons of neutral oil over low heat. Place 1-2 tortillas in the skillet, add a few tablespoons of shredded cheese and brisket on each, folding the taco to melt the cheese and seal. Cook each side for 2-3 minutes until golden but still pliable.
9. Step 9: Assemble tacos by adding a scoop of the street corn salad and drizzling jalapeño lime ranch on top. Serve with lime wedges.

Tips & Variations

• Use frozen corn if fresh ears are unavailable; thaw and drain before grilling or sautéing.
• Adjust pickled jalapeños in the ranch sauce for preferred heat level.
• Leftover brisket works great for other dishes like sandwiches or nachos.
• For a smoky depth, add a splash of smoked paprika or liquid smoke to the braising liquid.

Storage

Store leftover brisket and sauces separately in airtight containers in the refrigerator for up to 4 days. The street corn salad is best within 2 days. Reheat brisket gently on the stove or microwave before assembling tacos. Jalapeño lime ranch sauce should be served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of meat besides brisket?

Yes, beef chuck works well as a substitute because of its marbling and tenderness when braised slowly.

How can I make this recipe spicier or milder?

Adjust the amount of chipotle powder and pickled jalapeños to control heat. Removing seeds from jalapeños also reduces spiciness.