Braised Brisket Tacos Corn (Printable Version)
Tender brisket tacos layered with smoky street corn and zesty jalapeño lime ranch in warm tortillas.
# Ingredients:
→ Beef
01 -
900 g well-marbled beef brisket or chuck, cut into chunks
→ Spice Rub
02 -
15 g chipotle chili powder
03 -
5 g chipotle adobo sauce
04 -
Salt and freshly ground black pepper, to taste
→ Braising Liquid
05 -
240 ml freshly squeezed orange juice
06 -
30 ml freshly squeezed lime juice
07 -
400 g crushed tomatoes
08 -
1 large onion, finely chopped
09 -
3 cloves garlic, minced
10 -
15 ml vegetable oil
→ Street Corn Salad
11 -
4 ears fresh corn, grilled and kernels removed (or 400 g frozen corn, charred)
12 -
60 g crumbled Cotija cheese
13 -
15 g chopped fresh cilantro
14 -
5 g smoked paprika
→ Jalapeño Lime Ranch
15 -
120 ml buttermilk
16 -
50 g mayonnaise
17 -
15 g pickled jalapeños, finely chopped
18 -
15 ml lime juice
19 -
1 clove garlic, minced
20 -
Salt and pepper, to taste
→ Assembly
21 -
8 flour tortillas
22 -
60 g shredded cheese (e.g., Monterey Jack or cheddar)
# Steps:
01 -
Combine chipotle powder, adobo sauce, salt, and pepper. Rub mixture evenly over beef chunks. Allow meat to rest at room temperature for 15 minutes to enhance flavor absorption.
02 -
Heat vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering. Add beef chunks without overcrowding. Sear each side for approximately 3 minutes until a deep brown crust forms.
03 -
Remove seared beef and set aside. Reduce heat to medium, add chopped onions to the pot, cooking until translucent, about 5 minutes. Add minced garlic and sauté for 30 seconds. Pour in orange juice and scrape browned bits from the bottom of the pot.
04 -
Return beef to pot, ensuring most pieces are submerged in liquid. Cover with lid slightly ajar and maintain a gentle simmer on the stovetop. Turn beef every 45 minutes. Cook until meat is fork-tender, approximately 3 hours. Alternatively, pressure cook on high for 60 minutes followed by 15 minutes natural release.
05 -
Remove beef and shred it using two forks. Return shredded meat to the pot and simmer uncovered for 15 minutes or until sauce thickens and coats the beef. Adjust seasoning as needed to balance flavors.
06 -
Char grilled or frozen corn kernels in a hot skillet until caramelized. Combine with crumbled Cotija cheese, chopped cilantro, and smoked paprika. Toss to blend evenly.
07 -
Whisk together buttermilk, mayonnaise, pickled jalapeños, lime juice, garlic, salt, and pepper until smooth. Refrigerate for at least 30 minutes to allow flavors to develop.
08 -
Warm tortillas in a dry skillet until pliable and lightly browned. Sprinkle shredded cheese directly onto each tortilla, then top with a generous portion of braised beef. Add a spoonful of street corn salad and drizzle with jalapeño lime ranch. Serve immediately.
# Notes:
01 -
Prepare components 1 to 2 days in advance for enhanced flavor and easier assembly.
02 -
Cooling the brisket in its cooking juices overnight improves tenderness and flavor.
03 -
Toast spices before grinding to intensify aromatic qualities.