Braised Brisket Tacos with Street Corn Jalapeño Ranch

Elevate your taco game with these mouthwatering braised brisket tacos that combine tender, slow-cooked beef with vibrant, zesty flavors. The combination of melt-in-your-mouth braised brisket paired with a creamy street corn jalapeño ranch creates an unforgettable fusion of textures and tastes. Perfect for weekend gatherings or a special weeknight dinner, these braised brisket tacos bring restaurant-quality Mexican cuisine right to your home kitchen. The lengthy braising process may require some patience, but the deeply developed flavors and succulent meat make every minute worthwhile. Get ready to transport your taste buds with these extraordinarily delicious braised brisket tacos!

Why These Braised Brisket Tacos Work

These braised brisket tacos stand out because they combine the science of slow cooking with balanced flavor profiles. The braising method breaks down the tough connective tissues in the brisket, resulting in incredibly tender meat that’s infused with a symphony of spices. The chipotle powder, paprika, and adobo sauce create a smoky depth, while the orange and lime juices add brightness that cuts through the richness of the beef.

What makes these braised brisket tacos truly exceptional is the contrast between the savory, richly spiced meat and the cooling, creamy street corn jalapeño ranch. The addition of the street corn topping introduces sweet, charred flavors and textural variety that elevates the entire taco experience. When these components come together in a lightly toasted, cheese-crusted tortilla, you get that perfect harmony of flavors that makes you reach for another taco immediately.

What You’ll Need for Braised Brisket Tacos

Ingredients

For the Braised Brisket:

• 1.5 tablespoons chipotle powder
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 tablespoon ground all spice
• 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 tbsp 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)

For the Street Corn Topping:

• 4 ears corn, husked and grilled on a skillet (or frozen corn)
• 3 tbsp mayo
• 1 garlic clove, minced
• 1 lime, juiced and zested
• 1/3 cup sliced scallions
• 1/3 cup grated cojita cheese
• 1/4 cup minced cilantro
• 1 jalapeno, diced
• 1/2-1 tsp chili powder
• 1/4 tsp salt

For the Jalapeño Ranch:

• 3/4 cup mayo
• 3/4 cup sour cream
• 1 tablespoon dry ranch seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2-3/4 cup pickled jalapenos (depending on spice preference)
• 2 tablespoons juice from pickled jalapenos
• 3/4 cup cilantro (large stems removed)
• 1 tablespoon lime juice
• 1/4 cup buttermilk (milk could be used as substitute)

Tools

• Instant Pot or Dutch oven/stock pot
• Skillet for grilling corn and toasting tacos
• Food processor or blender for the jalapeño ranch
• Mixing bowls of various sizes
• Sharp knife and cutting board
• Measuring cups and spoons
• Tongs for handling meat and tortillas
• Meat shredding claws or two forks

How to Make Braised Brisket Tacos with Street Corn Jalapeño Ranch

Step 1: Prepare and Braise the Brisket

Combine the chipotle powder, paprika, dried oregano, all spice, and coriander in a small bowl. Rub a few teaspoons of this spice mixture on all sides of the brisket pieces. Heat olive oil in your Instant Pot using the saute function (or in a dutch oven over high heat). Brown the brisket on all sides until you get a beautiful crust, then remove and set aside.

Step 2: Create the Braising Liquid

In the same pot, sauté the diced onion and garlic until softened, making sure to scrape up those flavorful brown bits from the bottom. Add the remaining spice mix, orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, and beef stock. Return the browned brisket to the pot, ensuring it’s submerged in the liquid.

Step 3: Cook the Brisket

If using an Instant Pot, cook on the Pressure Cook setting for 60 minutes. If using a dutch oven, cover and simmer on low heat for 2-3 hours. The meat is ready when it can be easily shredded with a fork. For tougher cuts, you may need to add 5-10 more minutes in the Instant Pot or another 30 minutes on the stovetop.

Step 4: Shred and Reduce

Remove the meat and shred it using two forks or meat claws. Return the shredded brisket to the pot and cook on saute mode (or medium heat on stovetop) for 5-10 minutes to reduce the liquid and allow the meat to absorb more flavor.

Step 5: Prepare the Street Corn Topping

Grill the corn on a skillet until lightly charred, then carefully slice the kernels off the cob. In a bowl, combine the corn kernels with mayo, minced garlic, lime juice and zest, scallions, cojita cheese, cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until ready to use. This can be made a day ahead for maximum flavor.

Step 6: Make the Jalapeño Ranch

In a food processor or blender, puree the cilantro leaves with pickled jalapeños and their juice until mostly smooth. In a separate mixing bowl, combine mayo, sour cream, ranch seasoning, garlic powder, and salt. Add the cilantro-jalapeño puree to the mayo mixture, then stir in lime juice. Gradually add buttermilk until you reach your desired consistency. Refrigerate to allow the flavors to meld.

Step 7: Assemble and Toast the Tacos

Heat a few tablespoons of neutral oil in a skillet over low heat. Place a tortilla in the skillet, add a few tablespoons of cheese and a portion of the drained braised brisket. Fold the tortilla in half, allowing the cheese to melt and help seal the taco. Cook for 2-3 minutes per side until golden brown but still flexible.

Step 8: Finish and Serve

Top each braised brisket taco with a generous scoop of the street corn mixture and a drizzle of jalapeño ranch. Serve with lime wedges for an extra burst of freshness. Enjoy your restaurant-quality braised brisket tacos immediately!

Serving and Storage Tips

Serving Tips

These braised brisket tacos are best served immediately after assembly while the tortillas are still warm and slightly crispy. Set up a taco bar with all the components and let everyone build their own for an interactive dining experience. Serve with additional toppings like diced avocado, fresh pico de gallo, or pickled red onions to add even more flavor and texture.

For a complete meal, pair these braised brisket tacos with side dishes like this Ultimate Chicken Casserole for a feast, or serve alongside rice and beans for a more traditional Mexican spread. Don’t forget to offer extra jalapeño ranch on the side—your guests will want to drizzle it on everything!

For storage, keep the components separate until ready to serve. The braised brisket can be refrigerated for up to 4 days or frozen for up to 3 months. The street corn topping will stay fresh in the refrigerator for 2-3 days, and the jalapeño ranch sauce will keep for up to 5 days refrigerated in an airtight container.

Mistakes to Avoid When Making Braised Brisket Tacos

Avoid these common pitfalls to ensure your braised brisket tacos turn out perfectly every time:

• Skipping the browning step: Don’t rush past this crucial step! Browning the brisket creates a depth of flavor through the Maillard reaction that can’t be achieved any other way.
• Not cutting the brisket into chunks: Keeping the brisket whole will significantly increase cooking time and may result in uneven cooking. Dividing it into chunks ensures even braising and quicker cooking.
• Forgetting to reduce the braising liquid: The final step of reducing the liquid concentrates the flavors and prevents soggy tacos. Don’t skip this important step!
• Overloading your tacos: While it’s tempting to pile on the toppings, overstuffed tacos fall apart. Use restraint for a better eating experience.
• Assembling tacos too far in advance: This leads to soggy tortillas. Instead, keep components separate until just before serving.
• Not draining the meat enough: Excess liquid from the braised brisket will make your tacos soggy. Use tongs or a slotted spoon to drain the meat well before adding to tortillas.

Suggestions for Customizing Your Braised Brisket Tacos

One of the best things about these braised brisket tacos is how versatile they are. Here are some delicious ways to make them your own:

If you’re a fan of desserts, consider balancing out this savory meal with something sweet like a Keto Cloud Cake for those watching their carb intake, or pair it with a light, refreshing dessert after such a robust main course.

For a different protein option while keeping the same flavor profile, check out the techniques used in this Creamy Garlic Shrimp Pasta which shares similar creamy, garlicky notes that complement the jalapeño ranch in these tacos.

Conclusion

These braised brisket tacos with street corn jalapeño ranch represent the perfect marriage of traditional techniques and creative flavor combinations. The time invested in properly braising the brisket pays off enormously in the tender, flavor-packed meat that forms the foundation of these extraordinary tacos. When paired with the sweet char of the street corn topping and the cooling zing of the jalapeño ranch, you’ve got a culinary experience that’s hard to beat.

Whether you’re cooking for a special occasion or simply want to elevate your taco Tuesday, these braised brisket tacos deliver restaurant-quality results from your home kitchen. The recipe may appear complex at first glance, but by breaking it down into manageable components that can be prepared ahead of time, it becomes quite approachable even for intermediate home cooks.

Don’t be surprised if these braised brisket tacos become your new signature dish that friends and family request time and again. With their impressive presentation and complex layers of flavor, they’re sure to earn you serious culinary credibility. Be sure to check out other excellent braised brisket recipes from Food Network or learn more about working with brisket and chiles in this Bon Appétit recipe to continue building your taco-making expertise!

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Braised Brisket Tacos with Street Corn Jalapeño Ranch

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• Author: Recipe Author
• Total Time: 3 hours
• Yield: 8 tacos 1x

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Description

Mouthwatering braised brisket tacos featuring tender, slow-cooked beef paired with a creamy street corn jalapeño ranch. The combination of melt-in-your-mouth meat with vibrant, zesty flavors creates an unforgettable fusion of textures and tastes, perfect for weekend gatherings or special dinners.

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Ingredients

Scale 1x2x3x

For the Braised Brisket:

• 1.5 tbsp chipotle powder
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1 tbsp ground all spice
• 1 tsp coriander
• 2 tbsp olive oil
• 3 lb brisket or chuck (cut into 4 pieces)
• 6 cloves garlic, minced
• 1 sweet onion, diced
• ¾ cup orange juice
• 1 lime, juiced
• 14 oz crushed tomatoes
• 2 tbsp chipotle adobo sauce
• 2 cups beef stock
• Salt & pepper
• 8 flour tortillas
• 1 cup shredded cheese (quesadilla, mozzarella, or monterey jack)

For the Street Corn:

• 4 ears corn (or frozen corn)
• 3 tbsp mayo
• 1 garlic clove, minced
• 1 lime (juice & zest)
• ⅓ cup sliced scallions
• ⅓ cup grated cotija
• ¼ cup minced cilantro
• 1 jalapeño, diced
• ½–1 tsp chili powder
• ¼ tsp salt

For the Jalapeño Ranch:

• ¾ cup mayo
• ¾ cup sour cream
• 1 tbsp dry ranch seasoning
• ½ tsp garlic powder
• ½ tsp salt
• ½–¾ cup pickled jalapeños
• 2 tbsp jalapeño pickle juice
• ¾ cup cilantro (stems removed)
• 1 tbsp lime juice
• ¼ cup buttermilk (or milk)

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Instructions

1. Combine brisket spices in a small bowl. Use a few teaspoons to rub on all sides of the brisket pieces. Add oil to the pot and brown the brisket on all sides using the saute function on the Instant Pot or over high heat on the stove if you’re using a dutch oven/stock pot. Once it’s nicely browned on all sides, remove and put on a plate.
2. Saute onion and garlic until softened, scraping up brown bits on the bottom of the pot. Add the rest of the seasonings into the pot, followed by the remaining brisket ingredients (except shredded cheese). Submerge the meat into the liquid. Cook for 60 minutes on Pressure Cook or for about 2-3 hours on low heat in a pot on the stove. Once the meat can be easily shredded with a fork, it is ready. In some cases you may need to add 5-10 more minutes on the pressure cook function in an Instant Pot or another 30 minutes on the stove.
3. Remove meat, shred and add back into the pot and cook on saute mode for 5-10 minutes so the excess water boils out of the braising liquid and the meat absorbs the flavor. If using a pot over the stove top, turn heat up to achieve a low boil and cook for 5-10 minutes.
4. Grill up the corn and carefully slice it off the cob. Combine all street corn ingredients in a bowl and mix well. Refrigerate until you’re ready to use. You can make this a day ahead for maximum flavor and ease.
5. In a food processor (or blender works too), puree cilantro leaves with the pickled jalapenos and their juice. Puree until mostly smooth, scraping down the sides a few times. In a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well to combine.
6. Pour cilantro mix directly into the sour cream mixture. Stir to combine. Add lime juice, then add in buttermilk a little at a time until you reach desired consistency. Store in a mason jar or a bowl tightly sealed. Refrigerate up to five days. Best served chilled so they flavors have time to meld together.
7. Add a few tablespoons of neutral oil to a skillet over low heat. Add tortillas 1-2 at a time. Add a few tablespoons of cheese on the taco followed by the brisket, strained of excess juices. Fold taco so the cheese melts taco closed. Cook on each side for 2-3 minutes or until they are golden brown but still pliable.
8. Assemble taco by adding a scoop of the elote salad, and a drizzle of the sauce. Serve with lime wedges.

Notes

• Prepare corn & ranch a day ahead for deeper flavor.
• Don’t skip browning the brisket for best flavor.
• Drain meat before filling tacos to avoid soggy tortillas.

• Prep Time: 30 minutes
• Cook Time: 2.5 hours
• Category: Main Course
• Method: Braised
• Cuisine: Mexican Fusion

Nutrition

• Serving Size: 1 taco
• Calories: 520
• Sugar: 4g
• Sodium: 780mg
• Fat: 34g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0.5g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 85mg

Keywords: braised brisket tacos