Brisket Tacos

with Tomatillo Salsa




  • 8 x La Banderita 6" flour Street Tacos
  • 8 x La Banderita 6" corn Street Tacos
  • 1.8-2kg brisket
  • 1 tsp olive oil
  • 2 tbs tomato paste
  • 2 tbs apple cider vinegar
  • 180g (1/2 cup) honey
  • 1 white onion, finely diced
  • Sour cream, to serve

Tomatillo salsa

  • 300g canned tomatillos, drained
  • 1 jalapeno, seeds removed
  • 1 small handful of parsley
  • 1 small handful of mint
  • Juice 1 lime
  • 1 tsp brown sugar
  • Salt and pepper

Spice rub

  • 1 tbs. cocoa powder
  • 1 tbs. smoked paprika
  • 1 tbs. ground coriander
  • 1 tbs. ground cumin
  • 2 tbs. dried oregano
  • 1 tsp. garlic powder


Combine all of the spice rub ingredients with a generous pinch of salt and pepper and rub it all over the brisket. Double wrap in cling film and marinate in the fridge overnight.

Pre heat the oven to 150°C. Unwrap brisket and place in the baking dish and drizzle oil. Whisk together the tomato paste, vinegar, honey and 1 cup of water and pour into dish. Cover with a scrunched-up piece of baking paper and then tightly cover with two sheets of foil and cook for 6-7 hours or until very tender. You’ll know it’s tender when it has slight wobble and a spoon can pushed into meat easily. Remove foil and baking paper and cook for a further hour to form a darker crust. 

For the salsa place all the ingredients into a blender with an extra pinch of salt and blend to combine.

Warm the flour tacos in a dry pan over a medium heat for a minute on each side. Then cook the corn tacos. Keep warm in a clean tea towel.

Serve the sliced or shredded brisket in warm corn and flour tacos that have been sandwiched together. Serve with a spoonful of sour cream, salsa and a sprinkle of onion.

This recipe is great with: