Braised Brisket Tacos with Street Corn & Jalapeño Ranch - Recipes by Clare

Name: Braised Brisket Tacos with Street Corn & Jalapeño Ranch - Recipes by Clare
Total time: 75 min
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 and freshly ground pepper, to taste; 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

recipesbyclare.com

These tender braised brisket tacos are paired with a fresh street corn salad and creamy jalapeño lime ranch. A restaurant-quality meal you can easily make at home!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.

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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 and freshly ground pepper, to taste
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)