Description
These Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch combine tender, slow-cooked beef brisket with a flavorful chipotle-spiced braising liquid. Served in warm, cheesy tortillas and topped with a fresh, creamy street corn salad and zesty jalapeño lime ranch, this recipe delivers a perfect balance of smoky, spicy, tangy, and creamy flavors for an irresistible taco experience.
Ingredients
Scale
Brisket and Braising
- 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
Taco Assembly
- 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 (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
Jalapeño Lime Ranch
- 3/4 cup mayonnaise
- 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 up to 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 used as substitute)
Instructions
- Prepare the Brisket Spice Rub: In a small bowl, combine chipotle powder, paprika, dried oregano, ground allspice, and coriander. Rub a few teaspoons of this spice mix evenly over all sides of the brisket chunks to coat.
- Brown the Brisket: Heat olive oil in the Instant Pot using the sauté function or in a Dutch oven/stock pot over high heat on the stove. Brown the brisket pieces on all sides until a rich crust forms. Remove the browned brisket and set aside on a plate.
- Sauté Aromatics: Add diced onion and minced garlic to the pot and sauté until softened and fragrant, scraping up any browned bits from the bottom to build flavor.
- Add Braising Ingredients: Stir in the remaining brisket seasonings, orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, beef stock, salt, and pepper. Return the brisket to the pot, submerging the meat in the braising liquid.
- Cook the Brisket: For Instant Pot: Close the lid and cook on the pressure cook function for 60 minutes, adding additional time if needed until the meat easily shreds with a fork. For stove: Simmer covered over low heat for 2-3 hours until tender.
- Shred and Reduce: Remove the brisket, shred it finely, then return to the pot. Turn on the sauté function or increase stove heat to low boil, cooking for 5-10 minutes to reduce excess liquid and allow the meat to absorb the flavors.
- Prepare the Street Corn Salad: Grill corn on a skillet until lightly charred and tender. Slice kernels off the cob and combine in a bowl with mayonnaise, minced garlic, lime juice and zest, scallions, cotija cheese, minced cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until ready to use.
- Make the Jalapeño Lime Ranch: Puree cilantro leaves with pickled jalapeños and their juice in a food processor or blender until mostly smooth. In a separate bowl, mix mayonnaise, dry ranch seasoning, garlic powder, and salt until combined. Stir the jalapeño-cilantro puree into the mayonnaise mixture, then add sour cream and lime juice. Gradually whisk in buttermilk until desired consistency is reached. Refrigerate up to five days.
- Assemble the Tacos: Heat a skillet over low heat and add a few tablespoons of neutral oil. Working 1-2 tortillas at a time, place cheese on one half, then add a few tablespoons of the shredded brisket without excess juices. Fold the tortilla over, pressing to seal, and cook each side for 2-3 minutes until the cheese melts and the tortilla is golden but pliable.
- Serve: Fill the cooked tacos with a scoop of the street corn salad and drizzle with jalapeño lime ranch. Garnish with lime wedges and serve immediately for best flavor.
Notes
- You can prepare the street corn salad a day ahead to enhance the flavors.
- Frozen corn can be used if fresh corn is unavailable; thaw and grill or sauté before using.
- Adjust the amount of pickled jalapeños in the ranch sauce to control spiciness.
- Substitute milk for buttermilk in the ranch dressing if needed, but buttermilk adds a tangier flavor.
- Cook the tacos over low heat to allow cheese to melt slowly without burning the tortilla.
- If using a stove-top method for braising, make sure to check the liquid level occasionally and add beef stock if it reduces too much.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Keywords: braised brisket tacos, street corn salad, jalapeño lime ranch, Mexican tacos, chipotle, Instant Pot brisket, grilled corn salad, creamy ranch sauce
