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Tacos are more than just a meal; they are a celebration of flavor, texture, and culture that encapsulates the spirit of Mexican cuisine. Among the myriad of taco variations, Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch stand out for their robust flavors and satisfying textures. The tender, slow-cooked brisket pairs beautifully with the sweetness of street corn, while the creamy, zesty jalapeño lime ranch dressing adds a refreshing kick. This dish not only showcases the rich culinary traditions of Mexico but also highlights the love for bold and vibrant flavors.

Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch

Indulge in these mouthwatering Braised Brisket Tacos topped with zesty Street Corn and creamy Jalapeño Lime Ranch. Perfect for gatherings, this recipe features tender brisket slow-cooked in flavorful spices, complemented by fresh corn mixed with feta and lime. Each taco is a delicious blend of textures and flavors, topped with a kick of ranch. Easy to prepare and serve, these tacos are sure to impress at your next meal or fiesta!
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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 teaspoons chili powder

2 teaspoons cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup beef broth

1 can (14 oz) diced tomatoes (with juice)

2 tablespoons Worcestershire sauce

For the Street Corn:

4 ears of corn, husked

¼ cup mayonnaise

½ cup crumbled feta cheese

1 lime, juiced and zested

1 teaspoon chili powder

Fresh cilantro, chopped (for garnish)

For the Jalapeño Lime Ranch:

1 cup buttermilk

½ cup sour cream

1 lime, juiced

1 jalapeño, seeded and minced

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For Assembly:

Corn or flour tortillas

Fresh cilantro, chopped (for topping)

Lime wedges (for serving)

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Instructions
 

Prepare the Braised Brisket:

    - Heat olive oil in a large Dutch oven over medium-high heat. Season the brisket with salt, pepper, chili powder, cumin, and smoked paprika. Sear the brisket on all sides until browned (about 4-5 minutes per side). Remove from pot and set aside.

      - In the same pot, add onions and garlic. Sauté until softened (about 3-4 minutes).

        - Add beef broth, diced tomatoes, and Worcestershire sauce to the pot, scraping up any browned bits. Return the brisket to the pot.

          - Cover and transfer to a preheated oven at 300°F (150°C) for 3-4 hours, or until the brisket is fork-tender.

            Make the Street Corn:

              - While the brisket is braising, grill or boil the corn until tender (about 10 minutes). Allow to cool and cut kernels off the cob.

                - In a bowl, combine mayonnaise, feta cheese, lime juice, lime zest, and chili powder. Stir in the corn until evenly coated.

                  - Toss with fresh cilantro before serving. Set aside.

                    Prepare the Jalapeño Lime Ranch:

                      - In a mixing bowl, combine buttermilk, sour cream, lime juice, minced jalapeño, garlic powder, and onion powder. Mix well and season with salt and pepper. Refrigerate until ready to use.

                        Assemble the Tacos:

                          - Once the brisket is done, remove it from the oven and let it rest for about 10 minutes. Shred the meat with two forks.

                            - Warm tortillas in a skillet or microwave. Fill each tortilla with shredded brisket, a spoonful of street corn, and a drizzle of jalapeño lime ranch. Garnish with additional cilantro and serve with lime wedges on the side.

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                                Prep Time: 30 minutes | Total Time: 4 hours | Servings: 8 tacos