Brisket Tacos Corn (Print Version)
# Ingredients:
→ Brisket Spice Mix
01 -
1 teaspoon ground coriander
02 -
1 tablespoon ground allspice
03 -
1.5 tablespoons chipotle chili powder
04 -
1 tablespoon dried herbs (oregano)
05 -
1 tablespoon smoked paprika
→ Braised Beef
06 -
1 lime, squeezed
07 -
6 garlic cloves, minced or smashed
08 -
3 lb brisket or chuck, cut into 4 pieces
09 -
2 tablespoons of olive oil
10 -
One small sweet onion, chopped
11 -
180 ml of orange juice
12 -
A can (400 g) of crushed tomatoes
13 -
2 tablespoons of adobo sauce with chipotle
14 -
500 ml of beef broth
15 -
Season with a dash of salt and pepper
16 -
8 tortillas made with flour
17 -
250 g of shredded cheese (quesadilla, monterey jack, or mozzarella)
→ Corn Salad for Topping
18 -
1/4 teaspoon of fine salt
19 -
1 minced garlic clove
20 -
80 g chopped green onions (scallions)
21 -
4 grilled corn cobs (or match amount of frozen corn)
22 -
1 teaspoon of chili powder
23 -
60 g of fresh cilantro, finely minced
24 -
3 tablespoons of mayo
25 -
1 lime, grated and juiced
26 -
1 jalapeño—seeded, diced
27 -
80 g of crumbly cotija cheese
→ Zesty Jalapeño Ranch
28 -
30 g cilantro leaves—thick stems discarded
29 -
1.5 teaspoons of ranch seasoning powder
30 -
1/2 teaspoon garlic powder blended in
31 -
2 tablespoons of brine from pickled jalapeños
32 -
120 g jarred pickled jalapeños
33 -
180 ml of full-fat mayo
34 -
180 ml sour cream
35 -
One tablespoon of lime squeezed
36 -
60 ml of buttermilk (or just regular milk)
37 -
1/2 teaspoon table salt
# Instructions:
01 -
In a small container, blend chipotle chili powder, paprika, dried oregano, coriander, and ground allspice. Hang on to it for later.
02 -
Dab the spice rub onto the brisket chunks until coated well. Heat a little oil in a large pan or Instant Pot, using sauté mode, for browning the beef completely on all sides. Move aside when done.
03 -
After searing, toss onion and garlic into the pot to soften, scraping the browned bits while stirring. Add remaining spice mix, orange juice, lime squeezed, tomatoes, chipotles in adobo, and beef liquid. Place beef back in, ensuring it's submerged.
04 -
Set it to pressure on high for 60 minutes in an Instant Pot or simmer gently for 2-3 hours covered on the stovetop. Meat is done when a fork easily shreds it, but add more time if not ready.
05 -
Take out the chunks of beef, pull them apart into thin pieces, and stir them back into the pot. Let the mixture bubble gently on sauté (Instant Pot) or stove for several minutes to soak up flavor and thicken.
06 -
Grill your corn and trim the kernels off. Stir together with mayo, garlic, lime juice/zest, scallions, cotija, chopped cilantro, diced jalapeño, chili powder, and salt. Chill until you're serving.
07 -
Blend jalapeños, brine, and cilantro leaves until smooth. Mix mayo, ranch seasoning, garlic powder, and salt separately before adding the jalapeño-cilantro purée. Stir in lime juice, then thin it down with buttermilk to your preference, and let it rest cold for at least half an hour.
08 -
Warm up a skillet with oil on medium. Cook tortillas gently, adding beef and cheese on one side. Fold them, cooking both sides lightly. Finish your tacos with the corn mix and spicy ranch on top. Serve with lime for squeezing.
# Notes:
01 -
Street corn mix can marinate overnight in the fridge for bolder taste and prep ease.
02 -
Ranch dressing keeps for up to 5 days in a sealed container chilled.
03 -
Dial up ranch spiciness by maxing jalapeños to 180 ml.