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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
Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch
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.
Amazing and so worth the time to make these!
How do you think using fresh jalapeños in the sauce versus pickled ones would change the flavor? I love using fresh jalapeños so I might make that swap but am not sure if it would be spicier/more jalapeño flavor or less?
Hi Payton, I would actually not swap these for fresh jalapeños. Although I love them too, the highlight of this sauce is that pickled tangy flavor you can only get from pickled jalapeños.
Thank you for the response! I will not change the recipe!
This was excellent. Made the jalapeño lime ranch by “cheating.” Added jalapeños, lime, cilantro, etc. to some good bottled (refrigerated) Ranch dressing. I tossed this with some shredded cabbage and fresh lime, and it was phenomenal. (Had this with some mahi mahi tacos, until I finally made the beef!)
Omg. I used chuck roast since I couldn’t find brisket. Shredded up beautifully. The elote salad was terrific, and the combination of all of them was fantastic. I used (warmed up not fried) corn tortillas with cheese as a base. So happy. You gotta try it and you’ll love it!
Can you make this in a crock pot? How long?
Hi Alli – I have a recipe for birria beef (just search “birria” on my blog). This would pair perfectly and there is detailed crock pot instructions on that post.
Probably silly question, but what Chipotle Adobe sauce do you use? And, where do you buy it? thanks.
Hi Kristen – not a silly question at all! Chipotles in adobo are in the Mexican foods section at the supermarket near the nacho jalapeños and other canned foods. Usually La Costeña and Embasa are the two most common at my stores. So you’ll use some of the chipotles in that can + some of the adobo sauce they are packed in. I hope that helps!
This was incredible! I made these on a whim so I could not find brisket but the chuck roast worked out well. Super flavorful and easy to make. I used street taco sized flour tortillas, melted queso fresco and topped with meat. My husband ate 4 of them! Thank you for the wonderful recipe.
Yessss! I am very happy to hear that. It’s truly just as good with chuck roast. The flavors are awesome! I am so thrilled you guys enjoyed these. Plus, the leftovers are great. The flavor gets even better as it sits. Thanks for trying it!
Worth the time and effort and oh my freakin goodness!!!! This is incredible. I made this with a chuck roast instead of a brisket because the store didn’t have a brisket. Took about 4.5 hours on the stove in a dutch oven. I’m in heaven!! Thank you for sharing the recipe!!!
Michelle! I am so thrilled to hear this worked out wonderful for you. It’s still one of my favorite recipes I’ve ever made 🙂
Absolutely unreal…I’ve never had a Pinterest recipe come out exactly as it was supposed to but this one was flawless. The combo of all of the flavors here are perfect together. Saving this recipe to reuse forever and ever. Amazing! 10/10
Taylor – this is seriously the best compliment ever!!!! You have no idea how happy this makes me! I feel like I won an award 🙂
I have no words for this recipe, it’s absolutely to die for. I found a reasonably priced small brisket last month and made this for taco Tuesday and I’m making another batch tomorrow. One small change, I pulled the brisket after 45 minutes in the pressure cooker, but it didn’t pull apart, so I put it in for another 20 minutes or so. This time I will leave it in for at least 60 minutes before I depressurize.
Probably one of the best pressure cooker brisket recipes online. So glad I stumbled onto this on Insta <3
I made this for our weekly Sunday night family dinner. It was pretty straight forward. I followed the recipe….almost (I didn’t sauté the onions and garlic at the same time. I waited until right before adding the bulk of the ingredients. I didn’t want to burn my garlic!). These tacos are outstanding! One of my adult sons had 5 of them! Then the boys fought over who could take the leftovers home for lunch. These tacos have earned a spot on the meal rotation!
I made these for Cinco de Mayo and they were a hit! I substituted chuck roast and corn tortillas and halved the recipes for the corn and sauce. The jalapeno lime ranch was a great compliment to the beef.
Hi Ashley – I am so happy to hear this! Thank you for trusting me with this recipe and I’m thrilled it came out well.
this is so fantastic. every bite is a treat!