Braised Brisket Tacos (Print Version)

# Ingredients:

→ Brisket Spice Rub

01 - 1½ tablespoons chipotle powder (adjust to your heat preference)
02 - 1 tablespoon paprika (smoked or regular)
03 - 1 tablespoon dried oregano
04 - 1 tablespoon ground allspice
05 - 1 teaspoon ground coriander

→ Braised Brisket

06 - 3 pounds brisket or beef chuck, cut into 4 chunks
07 - 2 tablespoons olive oil
08 - 6 garlic cloves, smashed or minced
09 - 1 sweet onion, diced
10 - ¾ cup fresh orange juice
11 - 1 lime, juiced
12 - 1 can (14 oz) crushed tomatoes
13 - 2 tablespoons chipotle adobo sauce (from a can of chipotle peppers)
14 - 2 cups beef stock or broth
15 - Salt and freshly ground pepper, to taste
16 - 8 flour tortillas (8-inch size works best)
17 - 1 cup shredded cheese (quesadilla, mozzarella, or Monterey Jack)

→ Street Corn Salad

18 - 4 ears fresh corn, husked and grilled (or 3 cups frozen corn, thawed and charred in a skillet)
19 - 3 tablespoons mayonnaise
20 - 1 garlic clove, finely minced
21 - 1 lime, juiced and zested
22 - ⅓ cup scallions, thinly sliced
23 - ⅓ cup cotija cheese, crumbled (can substitute feta in a pinch)
24 - ¼ cup fresh cilantro, minced
25 - 1 jalapeño, seeds removed and finely diced
26 - ½-1 teaspoon chili powder (to taste)
27 - ¼ teaspoon salt

→ Jalapeño Lime Ranch

28 - ¾ cup mayonnaise
29 - ¾ cup sour cream
30 - 1 tablespoon dry ranch seasoning
31 - ½ teaspoon garlic powder
32 - ½ teaspoon salt
33 - ½-¾ cup pickled jalapeños (adjust based on spice preference)
34 - 2 tablespoons juice from pickled jalapeños
35 - ¾ cup fresh cilantro, large stems removed
36 - 1 tablespoon fresh lime juice
37 - ¼ cup buttermilk (or regular milk as a substitute)

# Instructions:

01 - In a small bowl, mix together the chipotle powder, paprika, dried oregano, ground allspice, and coriander until well combined. This aromatic blend will give your brisket that perfect balance of heat and flavor.
02 - Cut your brisket or beef chuck into four roughly equal chunks - this helps it cook more evenly and quickly. Season the meat generously on all sides with a few teaspoons of your spice rub, gently pressing it in to adhere.
03 - Heat the olive oil in your Instant Pot using the Sauté function (or in a Dutch oven over high heat on the stovetop). When the oil is shimmering, add the meat pieces, working in batches if necessary to avoid crowding. Brown each piece thoroughly on all sides, about 2-3 minutes per side. This caramelization adds incredible depth of flavor. Transfer the browned meat to a plate.
04 - In the same pot, add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes. Be sure to scrape up all those delicious browned bits from the bottom of the pot - that's pure flavor! Add the remaining spice rub, orange juice, lime juice, crushed tomatoes, adobo sauce, and beef stock. Stir well to combine, then season with salt and pepper to taste.
05 - Return the browned meat to the pot, nestling it into the liquid. For Instant Pot: Secure the lid, set the valve to sealing position, and cook on Pressure Cook (high) for 60 minutes. For stovetop: Cover the Dutch oven and simmer on low heat for 2-3 hours. Either way, the meat is done when it can be easily shredded with a fork - it should practically fall apart.
06 - Once the meat is tender, remove it from the cooking liquid and shred it using two forks. Return the shredded meat to the pot and simmer on Sauté mode (or medium heat on stovetop) for 5-10 minutes, allowing the meat to absorb the flavors while some of the liquid evaporates. This concentrates the flavors and ensures your taco filling isn't too watery.
07 - If using fresh corn, grill the ears until lightly charred, then carefully cut the kernels off the cob. If using frozen corn, thaw it and char it in a dry skillet over medium-high heat for a few minutes. In a medium bowl, combine the corn kernels with mayonnaise, minced garlic, lime juice and zest, sliced scallions, crumbled cotija cheese, minced cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until ready to use.
08 - In a food processor or blender, combine the pickled jalapeños, their juice, and the cilantro. Pulse until mostly smooth, scraping down the sides as needed. In a separate bowl, mix together the mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Add the jalapeño-cilantro purée to this mixture and stir to combine. Finally, stir in the lime juice and gradually add buttermilk until you reach your desired consistency. Refrigerate until ready to use.
09 - Heat a large skillet over medium-low heat and add a thin layer of neutral oil (like canola or vegetable). Place one or two tortillas in the pan, then sprinkle a few tablespoons of shredded cheese on one half of each tortilla. Add a generous portion of the drained brisket over the cheese, then fold the tortilla over to create a taco shape. Cook for 2-3 minutes per side until golden brown but still pliable, with melted cheese helping to seal the taco.
10 - Place your crispy, cheese-sealed tacos on plates and open them slightly to add a scoop of street corn salad. Drizzle generously with the jalapeño lime ranch and garnish with extra cilantro if desired. Serve with lime wedges on the side for an extra burst of brightness. Enjoy immediately while hot and crispy!

# Notes:

01 - This recipe combines three amazing elements - tender braised brisket, tangy street corn, and creamy jalapeño ranch - for a restaurant-quality taco experience at home.
02 - The ranch sauce is inspired by the famous creamy jalapeño sauce from Chuy's, a popular Tex-Mex restaurant chain.
03 - Both the street corn salad and jalapeño ranch can be made a day ahead, which actually improves their flavor as the ingredients have time to meld together.

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