Braised Brisket Tacos (Print Version)
Tender brisket in golden tortillas with zesty street corn and creamy jalapeño lime ranch for authentic Tex-Mex flavors.
# Ingredients:
→ Brisket Spice Rub
01 -
1.5 tablespoons chipotle powder
02 -
1 tablespoon paprika
03 -
1 tablespoon dried oregano
04 -
1 tablespoon ground allspice
05 -
1 teaspoon coriander
→ Braised Brisket
06 -
2 tablespoons olive oil
07 -
3 lb brisket or beef chuck, divided into 4 chunks
08 -
6 garlic cloves, smashed or minced
09 -
1 sweet onion, diced
10 -
180 ml orange juice
11 -
1 lime, juiced
12 -
400 g can crushed tomatoes
13 -
2 tablespoons chipotle adobo sauce
14 -
500 ml beef stock
15 -
Salt and pepper to taste
16 -
8 flour tortillas
17 -
250 g shredded quesadilla, mozzarella or monterey jack cheese
→ Street Corn Salad
18 -
4 ears corn, husked and grilled (or frozen corn equivalent)
19 -
3 tablespoons mayonnaise
20 -
1 garlic clove, minced
21 -
1 lime, juiced and zested
22 -
80 g sliced scallions
23 -
80 g grated cotija cheese
24 -
60 g minced cilantro
25 -
1 jalapeño, diced
26 -
1 teaspoon chili powder
27 -
1/4 teaspoon salt
→ Jalapeño Lime Ranch
28 -
180 ml mayonnaise
29 -
180 ml sour cream
30 -
1 tablespoon dry ranch seasoning
31 -
1/2 teaspoon garlic powder
32 -
1/2 teaspoon salt
33 -
120 g pickled jalapeños
34 -
2 tablespoons pickled jalapeño brine
35 -
30 g cilantro, large stems removed
36 -
1 tablespoon lime juice
37 -
60 ml buttermilk (or milk as substitute)
# Instructions:
01 -
Combine chipotle powder, paprika, dried oregano, ground allspice, and coriander in a small bowl. Set aside.
02 -
Rub several teaspoons of the spice mixture on all sides of the brisket pieces. Heat oil in an Instant Pot using the sauté function (or over high heat in a Dutch oven). Brown the brisket thoroughly on all sides, then remove to a plate.
03 -
In the same pot, sauté onion and garlic until softened, scraping up brown bits from the bottom. Add the remaining spice rub, orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, and beef stock. Return the meat to the pot, ensuring it's submerged in liquid.
04 -
For Instant Pot: Pressure cook for 60 minutes. For stovetop: Simmer on low heat for 2-3 hours. The meat is ready when it can be easily shredded with a fork. If needed, cook for additional time until tender.
05 -
Remove the meat, shred it thoroughly, then return to the pot. Cook on sauté mode (or at a low boil on stovetop) for 5-10 minutes to reduce the liquid and intensify flavors.
06 -
Grill corn and carefully cut kernels from the cob. In a medium bowl, combine corn kernels with mayonnaise, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, jalapeño, chili powder, and salt. Mix thoroughly and refrigerate until ready to serve.
07 -
In a food processor or blender, purée cilantro leaves with pickled jalapeños and their brine until smooth, scraping down sides as needed. In a separate bowl, combine mayonnaise, ranch seasoning, garlic powder, and salt. Add the cilantro-jalapeño mixture to the mayonnaise mixture and stir well. Incorporate lime juice and gradually add buttermilk until desired consistency is reached. Refrigerate for at least 30 minutes to allow flavors to meld.
08 -
Heat a few tablespoons of neutral oil in a skillet over low heat. Place tortillas one or two at a time in the skillet. Add shredded cheese and drained brisket to one half, then fold tortilla closed. Cook for 2-3 minutes per side until golden brown but still pliable. Top each taco with street corn salad and a drizzle of jalapeño lime ranch. Serve with lime wedges.
# Notes:
01 -
The street corn salad can be made a day ahead for maximum flavor development and convenience.
02 -
The jalapeño lime ranch sauce can be stored in the refrigerator for up to five days.
03 -
For spicier ranch sauce, use up to 180 ml of pickled jalapeños instead of 120 ml.