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This post is all about how to make my Brisket Taco with Street Corn and a creamy jalapeño lime ranch that went viral on social media. These shredded beef brisket tacos are dripping in flavors that will overwhelm you! Not only is the beef juicy and tender, the street corn is crunchy and so addictive. Then you add the creamy, spicy, tangy sauce on top – you’ll be in an absolute heaven!
There are some recipes you make and enjoy, but then forget about. There are others recipes that make you literally dance as you take a bite and you continuously comment on how amazing it tastes and think about them frequently afterwards. These brisket tacos topped with the most incredible street corn salad are one of those recipes for me!
Don’t you just adore all things corn, especially elotes (commonly referred to as Mexican street corn)? I was craving a juicy shredded beef taco, one that would blow Chiptole’s barbacoa out of the water. Elotes is often served as a side when eating tacos but I decided to make a recipe that included all of the best elements of an incredible taco dinner IN the actual taco. If you also go crazy for elotes and brisket – you will DIE FOR THESE!!!
This post is all about shredded beef brisket tacos topped with street corn and jalapeño-lime ranch, an absolute fan favorite!
Are brisket tacos the same as Birria tacos?
This brisket taco recipe is similar to birria in that it uses braised, shredded beef for the protein. But this recipe is actually much different than birria in flavor (birria is made with lots of guajillo chilies) and a different taco assembly. With birria tacos, you submerge the taco shell into the braising liquid before pan frying the shell. It’s a super drippy taco and sealed closed with melty cheese and meat. To serve them classically you add a pinch of cilantro and diced onions. The recipe for my Birria Tacos is right here!
How do you make brisket tacos with street corn?
One of the best parts of this recipe is the topping of street corn salad. But not just any street corn – it must start with the best street corn recipe that is so addictive and good enough to eat by the spoonful (I literally eat all the leftover corn with tortilla chips). Then the jalapeño lime ranch is a copycat version of Chuy’s famous Creamy Jalapeño.
Whenever I cook a dish with multiple elements (sauces, toppings, meat, etc.), I like to make several items ahead of time to make my life easier when it’s time to cook. Here is how I prepare this dish:
- I like to start by making the sauce ahead of time and putting it in the fridge. The longer it sits in the fridge, the more the flavors meld together and intensify. It lasts about 4-5 days in the fridge.
- Then I make the street corn ahead of time, or at least get my corn grilled up on a hot skillet or the grill and shaved off the cob (I highly recommend fresh corn for this recipe but if it’s not available, frozen is the next best). Having this step done will be a big time saver when you are hungry and ready to cook!
- Cook up the meat in an instant pot, slow cooker, or on the stove in a large pot of dutch oven.
- Once the meat is shredded and ready to eat, I pan fry my shells over medium-low until they are golden brown on each side but still pliable. Then turn heat to low and add the cheese to one side, allow it to start to melt then add a few spoonfuls of the meat strained from the juices. Fold the taco and hold it down until it seals and is easy to flip. Cook until warmed through and cheese has melted.
- Open the taco and add a few spoonfuls of street corn then drizzle over the sauce. You can also add diced onions, jalapenos, limes, etc.
My Favorite Tools to Make These Brisket Tacos:
Instant Pot – one of my favorite cooking tools for quick recipes and weeknight meals
Metal Tongs – necessary for handling this brisket
Pyrex Mixing Bowls – for mixing up my sauces and toppings
Lodge Cast Iron Skillet – a large 15″ skillet to make the best tacos among lots of other good eats
Ingredients needed for this over-the-top delicious brisket tacos:
Seasonings: chipotle powder, paprika, dried oregano, ground all spice. coriander, chili powder, garlic powder, dry ranch seasoning, salt and pepper
Sauces/Condiments: olive oil, mayo, chipotle adobo sauce, orange juice, crushed tomatoes, pickled jalapenos, beef stock
Dairy/meat: buttermilk or milk, sour cream, cojita cheese, shredded cheese (mozzarella or quesadilla cheese), 3lb. brisket
Produce: Limes, cilantro, scallions, corn on the cob, garlic, sweet onion
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Did you love this Beef Brisket Tacos Recipe? Be sure to comment below with any questions or feedback. Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Print Recipe
5 from 7 votes
Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Main Course
Servings: 8 tacos
Author: Mallory Austin
Ingredients
Brisket Spice Rub
- 1.5 tablespoons chipotle powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon ground all spice
- 1 teaspoon coriander
Braised Brisket
- 2 tablespoons olive oil
- 3 lb. brisket or beef chuck divide into 4 chunks
- 6 smashed or minced garlic cloves
- 1 sweet onion diced
- 3/4 cup orange juice
- 1 lime juiced
- 14 oz can crushed tomatoes
- 2 tbsp chipotle adobo sauce
- 2 cups beef stock
- salt and pepper to taste
- 8 flour tortillas
- 1 cup shredded cheese (for topping) quesadilla cheese, mozzarella or monterey jack
Street Corn Salad
- 4 ears corn, husked and grilled on a skillet (frozen corn works instead)
- 3 tbsp mayo
- 1 garlic clove, minced
- 1 lime, juiced and zested
- 1/3 cup sliced scallions
- 1/3 cup grated cojita cheese
- 1/4 cup minced cilantro
- 1 jalapeno, diced
- 1/2-1 tsp chili powder
- 1/4 tsp salt
Jalapeno Lime Ranch (Chuy's Creamy Jalapeno Copycat Recipe)
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup pickled jalapenos 1/2 cup or 3/4 cup depending on how spicy you prefer
- 2 tablespoons juice from pickled jalapenos
- 3/4 cup cilantro large stems removed
- 1 tablespoon lime juice
- 1/4 cup buttermilk milk could be used as substitute
Instructions
Braised Beef Brisket (Instant Pot and Stove Instructions)
Combine brisket spices in a small bowl. Use a few teaspoons to rub on all sides of the brisket pieces. Add oil to the pot and brown the brisket on all sides using the saute function on the Instant Pot or over high heat on the stove if you're using a dutch oven/stock pot. Once it's nicely browned on all sides, remove and put on a plate.
Saute onion and garlic until softened, scraping up brown bits on the bottom of the pot. Add the rest of the seasonings into the pot, followed by the remaining brisket ingredients (except shredded cheese). Submerge the meat into the liquid. Cook for 60 minutes on Pressure Cook or for about 2-3 hours on low heat in a pot on the stove. Once the meat can be easily shredded with a fork, it is ready. In some cases you may need to add 5-10 more minutes on the pressure cook function in an Instant Pot or another 30 minutes on the stove.
Remove meat, shred and add back into the pot and cook on saute mode for 5-10 minutes so the excess water boils out of the braising liquid and the meat absorbs the flavor. If using a pot over the stove top, turn heat up to achieve a low boil and cook for 5-10 minutes.
Street Corn Salad
Grill up the corn and carefully slice it off the cob. Combine all street corn ingredients in a bowl and mix well. Refrigerate until you’re ready to use. You can make this a day ahead for maximum flavor and ease.
Jalapeno Lime Ranch (Chuy's Creamy Jalapeno Copycat Recipe)
In a food processor (or blender works too), puree cilantro leaves with the pickled jalapenos and their juice. Puree until mostly smooth, scraping down the sides a few times. In a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well to combine.
Pour cilantro mix directly into the sour cream mixture. Stir to combine. Add lime juice, then add in buttermilk a little at a time until you reach desired consistency. Store in a mason jar or a bowl tightly sealed. Refrigerate up to five days. Best served chilled so they flavors have time to meld together.
Assemble
Add a few tablespoons of neutral oil to a skillet over low heat. Add tortillas 1-2 at a time. Add a few tablespoons of cheese on the taco followed by the brisket, strained of excess juices. Fold taco so the cheese melts taco closed. Cook on each side for 2-3 minutes or until they are golden brown but still pliable.
Assemble taco by adding a scoop of the elote salad, and a drizzle of the sauce. Serve with lime wedges.
More from my site
- Birria Tacos Recipe (Instant Pot, Slow Cooker, or Dutch Oven)
- Tangy White Chicken Enchiladas
- Nashville Hot Chicken Nuggets (Cheesecake Factory Copycat Recipe)
- The BEST Crispy General Tso’s Chicken Recipe
- Hot Honey Crispy Chicken Sandwich
- CPK BBQ Chicken Salad Copycat Recipe
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- The Travis Scott Burger McDonalds Copycat Recipe
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