Description
These Smoked Brisket Street Corn Tacos combine tender, smoky brisket with flavorful grilled corn, creamy chipotle lime ranch, and melted Oaxaca cheese on warm yellow corn tortillas. A perfect fusion of smoky barbecue and vibrant Mexican street corn flavors, ideal for a satisfying taco meal.
Ingredients
Scale
Brisket
- 2 pounds smoked brisket
- Yellow mustard (for binder)
- Salt (to taste, about 1 tsp)
- Black pepper (to taste)
- Garlic powder (1 tsp)
Tacos and Fillings
- 8 yellow corn tortillas
- 8 oz shredded Oaxaca cheese
- 4 ears of grilled corn, kernels removed
- 1 diced bell pepper
- 1 diced jalapeno
- 3 cloves minced garlic
- ¼ cup diced red onion
- 1 bunch cilantro, chopped
- ½ cup Cotija cheese
Chipotle Lime Ranch Sauce
- ¾ cup sour cream
- 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 the Brisket: Use yellow mustard as a binder on the brisket, then season it generously with salt, black pepper, and garlic powder. This will help develop 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 to 8 hours, allowing the smoke to deeply infuse the meat.
- Wrap the Brisket: Once the bark is set and internal temperature reaches about 175°F, wrap the brisket tightly in pink butcher paper and place it back on the smoker to continue cooking.
- Finish Smoking: Smoke until the brisket is probe tender with an internal temperature of around 205°F. Remove it from the smoker and place it in a cooler to rest for 1 to 3 hours, enabling juices to redistribute.
- Prepare Street Corn and Chipotle Lime Ranch: While the brisket rests, prepare the street corn by grilling ears of corn and removing kernels. Combine with diced bell pepper, jalapeno, minced garlic, chopped red onion, cilantro, and Cotija cheese. For the chipotle lime ranch, blend sour cream, mayonnaise, chicken broth, apple cider vinegar, chipotle peppers in adobo, dill, garlic powder, onion powder, salt, and lime juice until smooth.
- Slice the Brisket: Remove the brisket from the cooler and unwrap the butcher paper. Slice the brisket thinly against the grain to ensure tenderness in every bite.
- Warm the Tortillas and Assemble Tacos: Heat the yellow corn tortillas on a griddle or skillet. Add chopped smoked brisket and sprinkle shredded Oaxaca cheese on top. Allow the cheese to melt.
- Add Toppings and Serve: Once the cheese melts, top the tacos with prepared street corn and drizzle generously with the chipotle lime ranch sauce. Serve immediately for best flavor.
Notes
- Using pink butcher paper instead of foil helps maintain bark texture and allows the brisket to breathe during the final cook.
- Resting the brisket for several hours improves moisture retention and tenderness.
- The chipotle lime ranch adds a smoky, tangy creaminess that complements the richness of the brisket and street corn.
- Grilling the corn before removing kernels enhances the sweet and smoky flavor in the tacos.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Tacos
- Method: Smoking
- Cuisine: Mexican-American
Keywords: smoked brisket tacos, street corn tacos, chipotle lime ranch, smoky tacos, Mexican tacos, grilled corn tacos, barbecue tacos
