Description
This Smoked Brisket Street Corn Tacos recipe combines smoky, tender brisket with the fresh, creamy flavors of street-style grilled corn and a zesty chipotle lime ranch sauce. Loaded onto warm corn tortillas with oaxaca and cotija cheeses, bell peppers, jalapenos, and cilantro, these tacos offer a deliciously rich and vibrant meal perfect for any taco night or casual gathering.
Ingredients
Scale
Brisket and Seasoning
- 2 pounds of smoked brisket
- Salt, to taste
- Black pepper, to taste
- 1 tsp garlic powder
- Yellow mustard (used as binder, amount as needed)
Tortillas and Cheese
- 8 yellow corn tortillas
- 8 oz shredded Oaxaca cheese
- ½ cup Cotija cheese
Street Corn
- 4 ears of grilled corn, kernels removed
- 1 diced bell pepper
- 1 diced jalapeno
- 3 cloves minced garlic
- ¼ diced red onion
- 1 bunch cilantro, chopped
- 1 tsp chili powder
- 1 tsp salt
- 3 tbsp mayonnaise
- ¾ cup sour cream
Chipotle Lime Ranch Sauce
- ½ cup mayonnaise
- ½ cup chicken broth
- 1 tsp apple cider vinegar
- 3 chipotle peppers in adobo sauce
- 1 tsp dill
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- Juice from 1 lime
Instructions
- Prepare and Season Brisket: Use yellow mustard as a binder by coating the brisket, then season generously with salt, black pepper, and garlic powder to ensure a flavorful crust during smoking.
- Smoke the Brisket: Insert a MEATER Plus probe into the brisket and smoke it at 250°F using hickory wood for 6-8 hours until the internal temperature reaches approximately 175°F and a bark has formed.
- Wrap and Continue Smoking: Once the bark is set, tightly wrap the brisket in pink butcher paper and place it back on the smoker to continue cooking.
- Finish Cooking and Rest: Smoke until the brisket is probe-tender and reaches about 205°F internally. Remove from the smoker, place it in a cooler, and let it rest for 1-3 hours to redistribute juices and enhance tenderness.
- Prepare Street Corn and Chipotle Lime Ranch: While the brisket rests, combine the grilled corn kernels, diced bell pepper, jalapeno, minced garlic, red onion, chopped cilantro, chili powder, salt, mayonnaise, and sour cream to create the street corn mixture. In a separate bowl, blend mayonnaise, chicken broth, apple cider vinegar, chipotle peppers, dill, garlic powder, onion powder, salt, and lime juice to prepare the ranch sauce.
- Slice the Brisket: Remove the rested brisket from the cooler and unwrap it. Slice the meat thinly against the grain to ensure tenderness in each bite.
- Assemble and Heat Tacos: Warm the corn tortillas on a griddle or skillet, then layer with chopped sliced brisket and shredded Oaxaca cheese. Heat until the cheese melts evenly.
- Top and Serve: Add a generous topping of the prepared street corn mixture and drizzle or dollop the chipotle lime ranch sauce over the tacos. Serve immediately for best flavor and texture.
Notes
- Resting the brisket for at least an hour is crucial for tender, juicy meat.
- Adjust the number of chipotle peppers in the ranch sauce to control the spice level.
- Grill the corn on the cob before removing kernels for best smoky flavor and texture.
- Using pink butcher paper instead of foil helps maintain the bark while allowing the brisket to breathe during resting.
- Warm tortillas on a dry skillet or griddle for the best texture and flavor before assembling tacos.
