Name: Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
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 on a skillet (frozen corn can be substituted); 3 tablespoons mayonnaise; 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 mayonnaise; 3/4 cup sour cream; 1 tablespoon dry ranch seasoning

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Introduction

These Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch offer a delicious fusion of smoky, tender meat and vibrant, creamy toppings. Perfect for a flavorful weeknight dinner or a special gathering, this recipe brings bold Mexican-inspired flavors to your table with ease.

A close-up image of a taco held by a woman's hand, featuring a golden-yellow, crispy plantain shell as the base. Inside, on the left side, there is a layer of tender, shredded brown meat with a slightly glossy texture. Next to it, the middle layer consists of a creamy corn salad with bright yellow corn kernels mixed with small bits of green herbs and white cheese crumbles. On top, there is a generous drizzle of a pale green creamy sauce flowing over the corn salad. The background shows a white marbled surface and a white plate underneath. photo taken with an iphone --ar 4:5 --v 7

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 garlic cloves, smashed or minced
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
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 to spice preference)

2 tablespoons juice from pickled jalapeños
3/4 cup cilantro leaves (large stems removed)
1 tablespoon lime juice

1/4 cup buttermilk (milk can be used as substitute)

Instructions

Step 1: Combine chipotle powder, paprika, oregano, allspice, and coriander in a small bowl. Rub a few teaspoons of this spice mix onto all sides of the brisket chunks.
Step 2: Heat olive oil in an Instant Pot using the sauté function or on high heat in a Dutch oven or stock pot. Brown the brisket pieces on all sides, then remove and set aside.

Step 3: In the same pot, sauté diced onion and garlic until softened, scraping up browned bits. Add the remaining spices, orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, and beef stock. Submerge the brisket in the liquid.
Step 4: Cook on pressure cook for 60 minutes or simmer on low heat for 2–3 hours until the meat is tender and shreds easily. Extend cooking time if needed for tenderness.
Step 5: Remove the meat and shred it. Return shredded brisket to the pot and cook on sauté mode for 5–10 minutes to reduce excess liquid and intensify flavor.

Step 6: Grill the corn until lightly charred. Slice the kernels off the cob and mix with mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Refrigerate until ready to serve.
Step 7: For the Jalapeño Lime Ranch, puree cilantro leaves with pickled jalapeños and their juice until mostly smooth. In a bowl, combine mayo, dry ranch seasoning, garlic powder, and salt. Stir in the cilantro mixture, then add sour cream and lime juice. Gradually add buttermilk until desired consistency is reached. Chill for best flavor.
Step 8: Heat a skillet with a little neutral oil over low heat. Place tortillas one or two at a time, sprinkle cheese over one side, add shredded brisket (drained of excess juices), and fold to form a taco. Cook 2–3 minutes per side until golden and pliable with melted cheese.

Step 9: Assemble tacos by topping with a scoop of street corn salad and a drizzle of the jalapeño lime ranch. Serve with lime wedges on the side.

Tips & Variations

Use frozen corn if fresh ears aren’t available; simply thaw and grill or sauté for a quick alternative.
Adjust the amount of pickled jalapeños in the ranch to control the heat level to your liking.

For extra smoky flavor, add a splash of smoked paprika or liquid smoke to the braising liquid.
Substitute buttermilk in the ranch with regular milk or yogurt for a different creamy texture.
Leftover brisket can be used in other dishes like sandwiches or salads.

Storage

Store any leftover brisket, street corn salad, and jalapeño lime ranch separately in airtight containers in the refrigerator for up to 4 days. Reheat the brisket gently on the stove or in a microwave until warmed through. The ranch sauce is best served chilled and should be stirred well before use if separated. Reheat tortillas just before serving for the best texture.

How to Serve

A close-up view of a hand holding a taco with three main layers: the outermost shell is a golden-brown, crispy texture that looks thick and sturdy, followed by a layer of tender, shredded brown meat filling on one side. Next to the meat, there is a colorful layer of corn mixed with small bits of green herbs and creamy white cheese, adding a chunky texture. On top, a generous drizzle of pale green sauce with visible herbs flows down the center of the taco. The background is a smooth white marbled surface, and the taco is held over a plain white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brisket ahead of time?

Yes, the brisket can be braised a day ahead and stored in its cooking liquid to keep it moist. Reheat gently before assembling tacos.

What if I don’t have an Instant Pot?

You can braise the brisket in a heavy pot or Dutch oven on the stove over low heat for 2–3 hours. Just make sure to check the meat for tenderness and add more cooking time if needed.