Braised Brisket Tacos with Street Corn and Jalapeño Lime Ranch

2 tablespoons olive oil
3 lb. brisket or beef chuck divide into 4 chunks
6 smashed or minced garlic cloves
1 sweet onion diced
3/4 cup orange juice
1 lime juiced
14 oz can crushed tomatoes
2 tbsp chipotle adobo sauce
2 cups beef stock
salt and pepper to taste
8 flour tortillas
1 cup shredded cheese (for topping) quesadilla cheese, mozzarella or monterey jack

Combine brisket spices in a small bowl. Use a few teaspoons to rub on all sides of the brisket pieces. Add oil to the pot and brown the brisket on all sides using the saute function on the Instant Pot or over high heat on the stove if you’re using a dutch oven/stock pot. Once it’s nicely browned on all sides, remove and put on a plate.
Saute onion and garlic until softened, scraping up brown bits on the bottom of the pot. Add the rest of the seasonings into the pot, followed by the remaining brisket ingredients (except shredded cheese). Submerge the meat into the liquid. Cook for 60 minutes on Pressure Cook or for about 2-3 hours on low heat in a pot on the stove. Once the meat can be easily shredded with a fork, it is ready. In some cases you may need to add 5-10 more minutes on the pressure cook function in an Instant Pot or another 30 minutes on the stove.
Remove meat, shred and add back into the pot and cook on saute mode for 5-10 minutes so the excess water boils out of the braising liquid and the meat absorbs the flavor. If using a pot over the stove top, turn heat up to achieve a low boil and cook for 5-10 minutes.

Grill up the corn and carefully slice it off the cob. Combine all street corn ingredients in a bowl and mix well. Refrigerate until you’re ready to use. You can make this a day ahead for maximum flavor and ease.

In a food processor (or blender works too), puree cilantro leaves with the pickled jalapenos and their juice. Puree until mostly smooth, scraping down the sides a few times. In a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well to combine.
Pour cilantro mix directly into the sour cream mixture. Stir to combine. Add lime juice, then add in buttermilk a little at a time until you reach desired consistency. Store in a mason jar or a bowl tightly sealed. Refrigerate up to five days. Best served chilled so they flavors have time to meld together.

Add a few tablespoons of neutral oil to a skillet over low heat. Add tortillas 1-2 at a time. Add a few tablespoons of cheese on the taco followed by the brisket, strained of excess juices. Fold taco so the cheese melts taco closed. Cook on each side for 2-3 minutes or until they are golden brown but still pliable.
Assemble taco by adding a scoop of the elote salad, and a drizzle of the sauce. Serve with lime wedges.