8 x La Banderita 6″ flour Street Tacos or 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.
