Braised Brisket Tacos Street Corn (Print Version)

# Ingredients:

→ Brisket Spice Rub

01 - 1.5 tablespoons chipotle powder
02 - 1 tablespoon paprika
03 - 1 tablespoon dried oregano
04 - 1 tablespoon ground allspice
05 - 1 teaspoon coriander

→ Braised Brisket

06 - 2 tablespoons olive oil
07 - 3 lb brisket or beef chuck, divided into 4 chunks
08 - 6 garlic cloves, smashed or minced
09 - 1 sweet onion, diced
10 - 3/4 cup orange juice
11 - 1 lime, juiced
12 - 400 g can crushed tomatoes
13 - 2 tablespoons chipotle adobo sauce
14 - 500 ml beef stock
15 - Salt and pepper to taste
16 - 8 flour tortillas
17 - 1 cup shredded quesadilla cheese, mozzarella or monterey jack

→ Street Corn Salad

18 - 4 ears corn, husked and grilled (or frozen corn as substitute)
19 - 3 tablespoons mayonnaise
20 - 1 garlic clove, minced
21 - 1 lime, juiced and zested
22 - 1/3 cup scallions, sliced
23 - 1/3 cup cotija cheese, grated
24 - 1/4 cup cilantro, minced
25 - 1 jalapeño, diced
26 - 1/2-1 teaspoon chili powder
27 - 1/4 teaspoon salt

→ Jalapeño Lime Ranch

28 - 3/4 cup mayonnaise
29 - 3/4 cup sour cream
30 - 1 tablespoon dry ranch seasoning
31 - 1/2 teaspoon garlic powder
32 - 1/2 teaspoon salt
33 - 1/2 cup pickled jalapeños
34 - 2 tablespoons pickled jalapeño juice
35 - 3/4 cup cilantro, large stems removed
36 - 1 tablespoon lime juice
37 - 1/4 cup buttermilk (milk can substitute)

# Instructions:

01 - Combine chipotle powder, paprika, dried oregano, ground allspice, and coriander in a small bowl. Set aside.
02 - Rub several teaspoons of the spice mixture on all sides of the brisket pieces. Heat olive oil in an Instant Pot using the sauté function or in a Dutch oven over high heat. Brown the brisket on all sides until well-seared, then remove to a plate.
03 - Sauté onion and garlic in the same pot until softened, scraping up browned bits from the bottom. Add remaining spice rub, orange juice, lime juice, crushed tomatoes, chipotle adobo sauce, and beef stock. Return meat to the pot, ensuring it's submerged in liquid.
04 - For Instant Pot: Cook on Pressure Cook for 60 minutes. For stovetop: Simmer on low heat for 2-3 hours. The meat should be fork-tender and easily shredded when done.
05 - Remove meat, shred thoroughly, then return to the pot. Cook on sauté mode or over medium heat for 5-10 minutes to reduce liquid and concentrate flavors. The meat should absorb the rich braising liquid.
06 - Grill corn and carefully slice kernels off the cob. In a bowl, combine corn kernels with mayonnaise, minced garlic, lime juice and zest, sliced scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Mix thoroughly and refrigerate until ready to serve.
07 - In a food processor or blender, purée cilantro leaves with pickled jalapeños and their juice until mostly smooth. In a separate bowl, combine mayonnaise, ranch seasoning, garlic powder, and salt. Add the cilantro-jalapeño mixture to the mayo base, then incorporate lime juice and buttermilk gradually until desired consistency is reached. Chill to allow flavors to meld.
08 - Heat a few tablespoons of neutral oil in a skillet over low heat. Place tortillas one at a time in the pan, add shredded cheese and brisket (drained of excess juice), then fold to create a taco. Cook 2-3 minutes per side until golden but still pliable. Top each taco with street corn salad and a generous drizzle of jalapeño lime ranch. Serve with lime wedges.

# Notes:

01 - The jalapeño ranch can be made up to five days ahead and stored in the refrigerator.
02 - For maximum flavor, prepare the street corn salad a day in advance.
03 - Frozen corn can substitute for fresh when making the street corn salad.
04 - Adjust the amount of pickled jalapeños in the ranch dressing according to your heat preference.

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