Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch

When it comes to comfort food, few dishes can rival the humble taco. With their vibrant flavors, endless filling possibilities, and cultural significance, tacos have earned their place as a beloved staple in many kitchens around the world. In this recipe, we elevate the taco experience with a twist: Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch. This dish marries the rich, savory goodness of braised brisket with the fresh, zesty flavors of street corn, all drizzled with a creamy jalapeño lime ranch dressing.

Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch

Try these delicious Braised Brisket Tacos topped with flavorful street corn and a zesty Jalapeño Lime Ranch! With tender, slow-cooked brisket seasoned to perfection and grilled corn mixed with cotija cheese and cilantro, these tacos are a showstopper. The creamy ranch dressing adds a spicy kick that complements the dish beautifully. Perfect for gatherings or a cozy night in, this recipe serves 12 and is sure to impress your guests!

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Ingredients

For the Braised Brisket:

3 pounds beef brisket

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 cups beef broth

1 cup beer (preferably a lager)

2 tablespoons chili powder

2 teaspoons cumin

2 teaspoons smoked paprika

1 tablespoon brown sugar

Salt and black pepper to taste

For the Street Corn:

4 ears of corn, husked and cleaned

1 tablespoon olive oil

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 cup crumbled cotija cheese

1/4 cup chopped cilantro

1 lime, cut into wedges

For the Jalapeño Lime Ranch:

1 cup ranch dressing

1 jalapeño, seeded and finely chopped

Zest and juice of 1 lime

1/4 cup chopped fresh cilantro

Salt and pepper to taste

For Serving:

12 corn tortillas

Sliced radishes (optional)

Extra lime wedges (optional)

Instructions

Prepare the Braised Brisket:

- Season the brisket generously with salt and black pepper.

- In a large Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on all sides until nicely browned. Remove it from the pot and set aside.

- In the same pot, add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.

- Pour in the beef broth and beer, scraping up any brown bits from the bottom of the pot. Stir in chili powder, cumin, smoked paprika, and brown sugar.

- Return the brisket to the pot and bring to a simmer. Cover and braise in the oven at 300°F (150°C) for 3-4 hours or until fork-tender.

Prepare the Street Corn:

- While the brisket is braising, preheat your grill or grill pan over medium heat.

- Brush the corn with olive oil and sprinkle with chili powder and salt.

- Grill the corn for about 10-15 minutes, turning occasionally, until charred and tender. Remove from heat and set aside to cool.

- Once cooled, allow the corn to cool slightly before cutting the kernels off the cob. Mix in cotija cheese and cilantro. Squeeze lime juice over the mixture and toss to combine.

Make the Jalapeño Lime Ranch:

- In a mixing bowl, combine ranch dressing, chopped jalapeño, lime zest, lime juice, and chopped cilantro. Mix well and season with salt and pepper to taste. Set aside.

Assemble the Tacos:

- Once the brisket is done braising, remove it and let it rest for 10 minutes before shredding it with two forks.

- Warm the corn tortillas in a skillet or directly on the grill.

- To assemble, place a generous amount of shredded brisket on each tortilla, top with street corn mixture, and drizzle with jalapeño lime ranch. Serve with sliced radishes and extra lime wedges on the side for added zest.

Serve and Enjoy!

- Enjoy the tacos immediately, allowing your taste buds to dance with the smoky, tangy, and vibrant flavors!

Prep Time: 20 mins | Total Time: 4 hours 30 mins | Servings: 12 tacos