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Tacos are a beloved staple in Mexican cuisine, and their versatility allows for a delightful fusion of flavors and textures that can cater to any palate. Today, we’re diving into a sensational twist on traditional tacos with our Braised Brisket Tacos topped with Street Corn and Jalapeño Lime Ranch. This dish not only celebrates the rich, savory notes of tender braised brisket but also incorporates the vibrant freshness of street corn, making it a feast for both the eyes and the taste buds.

Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch

Indulge in the mouthwatering flavors of Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch! This recipe features tender, slow-braised brisket served in warm corn tortillas, topped with zesty street corn and a creamy jalapeño lime ranch sauce. Perfect for taco night or any gathering, these tacos are bursting with flavor and texture. Serve with lime wedges for that extra zing and get ready to impress your family and friends!
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Ingredients
  

For the Braised Brisket:

3 lbs beef brisket

2 tablespoons olive oil

1 onion, chopped

4 cloves garlic, minced

2 cups beef broth

1 cup diced tomatoes (canned or fresh)

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 bay leaves

For the Street Corn Topping:

4 ears of corn, grilled and kernels removed

1/2 cup mayonnaise

1/2 cup crumbled Cotija cheese

2 tablespoons lime juice

1 teaspoon chili powder

Fresh cilantro, chopped (for garnish)

For the Jalapeño Lime Ranch:

1 cup sour cream

1/2 cup buttermilk

1 jalapeño, seeded and finely chopped

1 tablespoon lime juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried dill

Salt and pepper to taste

For the Tacos:

12 small corn tortillas

Sliced radishes (for garnish)

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Braised Brisket:

    - Preheat the oven to 300°F (150°C).

      - In a large Dutch oven, heat the olive oil over medium-high heat. Season the brisket with salt and pepper. Sear the brisket on both sides until browned (about 4-5 minutes per side). Remove the brisket and set it aside.

        - Add the chopped onion to the pot and sauté until translucent, about 3 minutes. Stir in the garlic and cook for another minute until fragrant.

          - Add the beef broth, diced tomatoes, chili powder, cumin, smoked paprika, and bay leaves. Mix well and return the brisket to the pot. Bring the liquid to a simmer, then cover the pot and transfer it to the oven.

            - Bake for 3-4 hours, or until the brisket is fork-tender. Once cooked, remove from the oven, let it rest for 15 minutes, then shred the meat using two forks.

              Street Corn Topping:

                - In a large bowl, combine the grilled corn, mayonnaise, Cotija cheese, lime juice, and chili powder. Mix well and set aside.

                  Jalapeño Lime Ranch:

                    - In a bowl, whisk together sour cream, buttermilk, chopped jalapeño, lime juice, garlic powder, onion powder, dill, salt, and pepper. Adjust seasoning as needed. Chill in the refrigerator until ready to serve.

                      Assemble Tacos:

                        - Warm the corn tortillas on a skillet until pliable.

                          - Place a generous amount of shredded brisket on each tortilla, followed by a spoonful of street corn topping.

                            - Drizzle with Jalapeño Lime Ranch and top with sliced radishes and cilantro.

                              Serve:

                                - Serve tacos with lime wedges on the side for an extra burst of flavor. Enjoy your delicious creation!

                                  Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12 tacos