Description
Succulent braised brisket tacos bring Mexican street flavors to life with tender meat and zesty accompaniments. Corn and jalapeño lime ranch create a perfect harmony of textures and bold southwestern flavors you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 3 lb (1.36 kg) brisket or beef chuck, divided into 4 chunks
- 1 cup (240 ml) shredded cheese (quesadilla cheese, mozzarella, or Monterey Jack)
- 1/3 cup (50 g) grated cotija cheese
- 1/4 cup (60 ml) buttermilk (or milk as substitute)
Spices and Seasonings:
- 1.5 tablespoons chipotle powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon ground allspice
- 1 teaspoon coriander
- 1/2–1 teaspoon chili powder
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Salt and pepper to taste
Vegetables, Herbs, and Other Ingredients:
- 6 garlic cloves, smashed or minced
- 1 sweet onion, diced
- 3/4 cup (180 ml) orange juice
- 1 lime, juiced
- 14 oz (400 g) can crushed tomatoes
- 2 tablespoons chipotle adobo sauce
- 2 cups (480 ml) beef stock
- 8 flour tortillas
- 4 ears corn, husked and grilled (or frozen corn)
- 3 tablespoons mayo
- 1 garlic clove, minced
- 1 lime, juiced and zested
- 1
Instructions
- Combine chipotle powder, paprika, oregano, allspice, and coriander to create a robust spice rub. Thoroughly coat beef chunks with this aromatic mixture.
- Warm olive oil in an Instant Pot or large pot over medium-high heat. Sear beef chunks until each side develops a rich, golden-brown crust, then transfer to a separate plate.
- In the same pot, sauté diced onions and minced garlic until they become translucent and fragrant. Add remaining liquid ingredients, stirring to create a cohesive braising base.
- Reintroduce seared beef to the pot, ensuring it’s completely submerged in the cooking liquid. Pressure cook at high pressure for 60 minutes or simmer on low heat for 2-3 hours until meat becomes fork-tender.
- Extract beef from the liquid and use two forks to shred the meat into delicate strands. Return shredded beef to the pot, using the sauté function to reduce liquid and intensify flavors.
- Grill corn until lightly charred, then slice kernels off the cob. Combine grilled corn with mayo, garlic, lime juice and zest, scallions, cotija cheese, cilantro, jalapeño, chili powder, and salt. Chill mixture to meld flavors.
- In a food processor, blend cilantro and pickled jalapeños. Incorporate mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk until smooth. Refrigerate to allow flavors to develop.
- Lightly oil tortillas and warm in a skillet until flexible. Layer with shredded cheese, braised beef, and corn salad. Toast until tortillas turn golden and crisp.
- Drizzle with jalapeño lime ranch, fold tortillas, and serve immediately with fresh lime wedges for an extra burst of citrus.
Notes
- Customize Spice Blend Adjust the spice rub intensity by increasing or decreasing chipotle powder for heat lovers or those with milder preferences.
- Tenderize Meat Choose a well-marbled brisket cut to ensure maximum tenderness and rich flavor during braising.
- Make Ahead Friendly Prepare the beef and corn salad a day in advance to allow flavors to develop and simplify meal preparation.
- Dietary Adaptations Swap corn tortillas for lettuce wraps to create a low-carb version, or use plant-based meat alternatives for a vegetarian option.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 570
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg