Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch

If you're searching for a culinary experience that tantalizes the taste buds and brings people together, look no further than braised brisket tacos. These mouthwatering creations, paired with rich street corn and a zesty jalapeño lime ranch dressing, elevate any meal into a celebration. Tacos have long been a beloved dish across various cultures, and this recipe showcases their versatility by incorporating the tender, juicy brisket, vibrant toppings, and an irresistible dressing that ties it all together. Whether it's a family gathering, a summer barbecue, or a cozy weeknight dinner, these tacos are sure to impress.

Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch

Indulge in the ultimate flavor explosion with these Braised Brisket Tacos, topped with smoky street corn and a zesty jalapeño lime ranch. This recipe features tender, flavorful brisket cooked to perfection and grilled corn slathered in cotija cheese. Easy to assemble with warm corn tortillas, every bite is a delight! Perfect for taco night or gatherings, these tacos are sure to impress. Fresh avocado and lime wedges add the finishing touch.

Print Recipe Pin Recipe

Ingredients

For the Braised Brisket:

3 lbs beef brisket

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 cups beef broth

1 cup beer (lager or stout)

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon black pepper

2 bay leaves

Juice of 1 lime

For the Street Corn:

4 ears of corn, husked and cleaned

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup cotija cheese, crumbled

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

For the Jalapeño Lime Ranch:

1 cup sour cream

1/2 cup mayonnaise

1 jalapeño, seeded and minced

Juice of 1 lime

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dill weed

Salt and pepper to taste

For Assembly:

Corn tortillas

Fresh avocado slices (optional)

--

Instructions

Braise the Brisket:

- Heat olive oil in a large Dutch oven over medium-high heat.

- Season the brisket with salt and pepper, then brown it on all sides (about 4-5 minutes each side). Remove from pot and set aside.

- In the same pot, add diced onion and garlic; sauté until softened (about 3-4 minutes).

- Return the brisket to the pot, then pour in the beef broth and beer. Add smoked paprika, ground cumin, brown sugar, and bay leaves.

- Bring to a simmer, cover, and reduce the heat to low. Cook for about 3-4 hours or until the brisket is fork-tender, flipping halfway.

- Once cooked, remove brisket from the pot and shred it using two forks. Stir in fresh lime juice. Discard bay leaves.

Prepare the Street Corn:

- Preheat your grill or a grill pan over medium-high heat.

- Brush corn with olive oil and season with chili powder, smoked paprika, salt, and pepper.

- Grill for 10-12 minutes, turning occasionally until charred. Remove from grill and allow to cool slightly.

- After cooling, cut kernels off the cob and toss in a bowl with crumbled cotija cheese and cilantro.

Make the Jalapeño Lime Ranch:

- In a mixing bowl, combine sour cream, mayonnaise, minced jalapeño, lime juice, garlic powder, onion powder, dill weed, salt, and pepper.

- Stir until well mixed. Adjust seasoning to taste and refrigerate until ready to use.

Assemble the Tacos:

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

- Fill each tortilla with a generous amount of braised brisket, followed by the grilled street corn mixture.

- Drizzle with jalapeño lime ranch and top with fresh avocado slices if desired.

Serve:

- Enjoy these delicious tacos with lime wedges on the side for drizzling.

---

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 6