Brisket Tacos Street Corn (Print Version)

# Ingredients:

→ Dry Brisket Seasoning

01 - 1 tsp coriander
02 - 1 tbsp oregano, dried
03 - 1.5 tbsp chipotle powder
04 - 1 tbsp paprika
05 - 1 tbsp ground allspice

→ Tender Braised Brisket

06 - Salt and pepper as needed
07 - 3 lb brisket or chuck roast, cut into 4 pieces
08 - 2 tbsp olive oil
09 - 6 garlic cloves, minced or smashed
10 - One diced sweet onion
11 - Orange juice, 180 ml
12 - Juice from 1 lime
13 - 400 g crushed canned tomatoes
14 - 500 ml beef broth
15 - 2 tbsp adobo sauce with chipotle
16 - 8 flour tortillas
17 - 250 g shredded cheese, like mozzarella, monterey jack, or quesadilla

→ Delicious Corn Salad

18 - 1 tsp chili powder
19 - 1 lime's juice and zest
20 - 3 tbsp mayo
21 - 1 minced garlic clove
22 - 4 grilled corn ears or frozen equivalent
23 - A pinch of salt (1/4 tsp)
24 - 1 jalapeño, diced small
25 - 80 g cotija cheese, grated
26 - 80 g chopped scallions
27 - 60 g cilantro, minced

→ Zesty Ranch Dip

28 - 2 tbsp brine from pickled jalapeños
29 - 1 tbsp lime juice
30 - 180 ml mayonnaise
31 - 60 ml buttermilk, or swap for milk
32 - 30 g cilantro, large stems removed
33 - 180 ml sour cream
34 - 1/2 tsp garlic powder
35 - 120 g pickled jalapeños
36 - 1/2 tsp salt
37 - 1 tbsp ranch seasoning, dry

# Instructions:

01 - Toss together the chipotle, ground allspice, coriander, oregano, and paprika in a small dish. Set it off to the side for later.
02 - Rub the brisket chunks all around with the seasoning mix. Pour a splash of oil into a heated Instant Pot (set to sauté) or a Dutch oven on high and brown the brisket pieces completely, then set them aside on a plate.
03 - After removing the meat, soften the garlic and onion in the same pot, making sure to scrape up the brown bits stuck to the bottom. Add the extra seasoning, orange and lime juice, tomatoes, adobo sauce, and beef stock. Put the browned meat back in, making sure it's fully surrounded by the liquid.
04 - If you're using an Instant Pot, pick the pressure setting and cook for 60 minutes. On a stovetop, let it gently simmer for 2-3 hours. Check if it's fork-tender and easy to shred. If not, let it go a little longer.
05 - Pull the brisket out and shred it finely. Return the shredded meat to the pot and simmer (or use sauté mode) for about 5-10 min, letting the liquid thicken and flavors pop.
06 - Grill the corn and slice off the kernels. Mix the kernels in a bowl with chili powder, cilantro, cotija, scallions, lime juice/zest, garlic, salt, jalapeño, and mayonnaise. Toss well and chill before serving.
07 - Purée jalapeños, brine, and cilantro in a food processor until smooth. Whisk together mayo, garlic powder, ranch seasoning, and salt in a different bowl. Stir in the jalapeño mix with lime juice and buttermilk until creamy. Chill for half an hour before serving.
08 - Warm up a skillet and lightly oil it. Heat each tortilla, then pile brisket and cheese on one side. Fold it over and cook 2-3 minutes on either side until the tortilla gets crispy and golden. Garnish with corn salad and that limey-jalapeño ranch. Serve with lime wedges on the side.

# Notes:

01 - For the tastiest corn salad, make it 24 hours in advance and store it in your fridge.
02 - You can keep the lime ranch in the fridge for five days.
03 - If you want extra heat in the ranch, double the amount of pickled jalapeños used.

Back