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Wagyu Brisket Tacos with Elotes & Jalapeno Ranch

Nathan Michael & Julia Flowers

Servings

6 to 8

Prep Time

30 minutes

Cook Time

2+ hours

Think brisket’s only for BBQ? Think again. These SRF Wagyu Brisket Tacos take that beautifully marbled cut and steer it in a whole new direction—no sticky sauce or backyard smoker required. Instead, you get tender, richly seasoned beef folded into warm tortillas, topped with creamy-spicy elotes and a punchy jalapeño ranch that brings the heat (without breaking a sweat). It’s a fresh, flavor-forward way to do brisket that feels casual, fun, and just a little unexpected—in the best way.

Wagyu Brisket Tacos with Elotes & Jalapeno Ranch

Ingredients

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    • 1 American Wagyu Brisket, trimmed

    • Kosher salt + freshly cracked black pepper

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    • 6 ears corn, kernels removed from the cob

    • 2 tablespoons olive oil

    • 2 garlic cloves

    • ¼ cup red onion, minced

    • ¼ cup cotija cheese, crumbled (more if needed)

    • 3 tablespoons mayonnaise

    • 3 tablespoons sour cream

    • 2 tablespoons lime juice

    • 1 small bunch cilantro, chopped

    • ½ teaspoon chili powder

    • ½ teaspoon paprika

    • ¼ teaspoon cayenne pepper

    • Kosher salt & black pepper to taste

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    • Corn or flour tortillas

    • Lime wedges

    Directions

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      1. Preheat your smoker, oven, or grill (depending on method) to 225 to 250°F. Generously season the SRF Wagyu Brisket on all sides with salt and pepper.

      2. Cook low and slow until the internal temperature reaches 200 to 205°F, and the brisket is fork-tender. Rest for at least 30 to 60 minutes before slicing against the grain or shredding. Note: This can be done a day in advance. Gently reheat before serving.

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      1. Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté for 5 to 7 minutes, stirring often until lightly charred. Remove from heat.

      2. Grate the garlic directly over the hot corn and stir to incorporate.

      3. In a large bowl, mix together mayonnaise, sour cream, lime juice, chili powder, paprika, cayenne, salt, and pepper.

      4. Once the corn has cooled slightly, toss it with the dressing, minced red onion, cilantro, and crumbled cotija.

      5. Cover and refrigerate until ready to serve.

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      1. In a food processor, combine sour cream, mayonnaise, cilantro, jalapeños, lime juice, garlic powder, onion powder, and salt and pepper.

      2. Blend until smooth. Adjust seasoning to taste. Chill until ready to use.

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      1. Warm the tortillas, then layer in sliced or shredded brisket, a spoonful of elotes, and a drizzle of jalapeño ranch. Serve with lime wedges on the side.