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

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.