Braised Brisket Tacos with Street Corn & Jalapeño Ranch

Ingredients

• 1½ tablespoons chipotle powder (adjust to your heat preference)
• 1 tablespoon paprika (smoked or regular)
• 1 tablespoon dried oregano
• 1 tablespoon ground allspice
• 1 teaspoon ground coriander
• 3 pounds brisket or beef chuck, cut into 4 chunks
• 2 tablespoons olive oil
• 6 garlic cloves, smashed or minced
• 1 sweet onion, diced
• ¾ cup fresh orange juice
• 1 lime, juiced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons chipotle adobo sauce (from a can of chipotle peppers)
• 2 cups beef stock or broth
• Salt
• freshly ground pepper
• 8 flour tortillas (8-inch size works best)
• 1 cup shredded cheese (quesadilla, mozzarella, or Monterey Jack)
• 4 ears fresh corn, husked and grilled (or 3 cups frozen corn, thawed and charred in a skillet)
• 3 tablespoons mayonnaise
• 1 garlic clove, finely minced
• 1 lime, juiced and zested
• ⅓ cup scallions, thinly sliced
• ⅓ cup cotija cheese, crumbled (can substitute feta in a pinch)
• ¼ cup fresh cilantro, minced
• 1 jalapeño, seeds removed and finely diced
• ½-1 teaspoon chili powder (to taste)
• ¼ teaspoon salt
• ¾ cup mayonnaise
• ¾ cup sour cream
• 1 tablespoon dry ranch seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½-¾ cup pickled jalapeños (adjust based on spice preference)
• 2 tablespoons juice from pickled jalapeños
• ¾ cup fresh cilantro, large stems removed
• 1 tablespoon fresh lime juice
• ¼ cup buttermilk (or regular milk as a substitute)