Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch

badbatchbaking.com

Effie Caustic

I added the chilis and call this birria tacos

subheading: Brisket Spice Rub:

1.5 tablespoons chipotle powder

1 tablespoon paprika

1 tablespoon dried oregano

1 tablespoon ground all spice

1 teaspoon coriander

subheading: 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

¾ cup orange juice

1 lime juiced

14 oz can crushed tomatoes

2 tbsp chipotle adobo sauce

2 cups beef stock

2 guajillo chilies

salt and pepper to taste

8 flour tortillas

1 cup shredded cheese (for topping) quesadilla cheese, mozzarella or monterey jack

subheading: 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

⅓ cup sliced scallions

⅓ cup grated cojita cheese

¼ cup minced cilantro

1 jalapeno, diced

½ to 1 tsp chili powder

¼ tsp salt

subheading: Jalapeno Lime Ranch (Chuy's Creamy Jalapeno Copycat Recipe):

¾ cup mayo

¾ cup sour cream

1 tablespoon dry ranch seasoning

½ teaspoon garlic powder

½ teaspoon salt

½ cup pickled jalapenos ½ cup or ¾ cup depending on how spicy you prefer

2 tablespoons juice from pickled jalapenos

¾ cup cilantro large stems removed

1 tablespoon lime juice

¼ cup buttermilk milk could be used as substitute

Note: Ingredients may have been altered from the original.

Directions at badbatchbaking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer