- High in protein
- High in dietary fibre
- Seafood free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Egg free
Loaded with melt-in-your-mouth slow cooker Mexican-style brisket, these tortillas are sure to be a hit. Serve them with sriracha or chilli sauce for an extra kick.
- Serves6
- Cook time6 hour 10 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1.3kg Coles Australian No Added Hormones Beef Brisket
- 1 brown onion, thinly sliced
- 2 carrots, finely chopped
- 2 garlic cloves, crushed
- 1 tbs ground coriander
- 1 tbs ground cumin
- 40g pkt McCormick Grill Mates Hickory Smoked Dry Marinade
- 6 cups (1.5L) salt-reduced beef stock
- 420g can corn kernels, rinsed, drained
- 6 tortillas, heated
- 1 avocado, stoned, peeled, thickly sliced
- 2 spring onions, thinly sliced
- 1 cup (240g) light sour cream
- 1/2 cup coriander leaves
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the beef and cook, turning, for 5 mins or until browned all over. Transfer to a plate.Step 2
Add the onion and carrot to the pan. Cook, stirring, for 2 mins or until just tender. Add the garlic, coriander and cumin and cook, stirring, for 30 secs or until aromatic. Stir in the dry marinade.Step 3
Place beef in slow cooker. Add the stock and onion mixture. Cover and cook, turning occasionally, for 6 hours on high (or 8 hours on low) or until beef is very tender. Transfer the beef to a heatproof bowl. Use 2 forks to coarsely shred the beef. Return to slow cooker and stir to coat in the sauce.Step 4
Meanwhile, heat a non-stick frying pan over medium-high heat. Add the corn and cook, covered, shaking the pan occasionally, for 3 mins or until lightly charred.Step 5
Divide tortillas among serving plates. Top with the beef, corn, avocado, spring onion, sour cream and coriander.
Serve with... sriracha or chilli sauce.
Recipe tip
COOK. STORE. SAVE.
In the oven: To make beef brisket without a slow cooker, cook in a roasting pan, covered tightly with foil, at 150°C for 6 hours or until very tender.
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Slow cooker Mexican-style brisket tortillas
- Serves6
- Cook time6 hour 10 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1.3kg Coles Australian No Added Hormones Beef Brisket
- 1 brown onion, thinly sliced
- 2 carrots, finely chopped
- 2 garlic cloves, crushed
- 1 tbs ground coriander
- 1 tbs ground cumin
- 40g pkt McCormick Grill Mates Hickory Smoked Dry Marinade
- 6 cups (1.5L) salt-reduced beef stock
- 420g can corn kernels, rinsed, drained
- 6 tortillas, heated
- 1 avocado, stoned, peeled, thickly sliced
- 2 spring onions, thinly sliced
- 1 cup (240g) light sour cream
- 1/2 cup coriander leaves
Description
Loaded with melt-in-your-mouth slow cooker Mexican-style brisket, these tortillas are sure to be a hit. Serve them with sriracha or chilli sauce for an extra kick.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the beef and cook, turning, for 5 mins or until browned all over. Transfer to a plate.Step 2
Add the onion and carrot to the pan. Cook, stirring, for 2 mins or until just tender. Add the garlic, coriander and cumin and cook, stirring, for 30 secs or until aromatic. Stir in the dry marinade.Step 3
Place beef in slow cooker. Add the stock and onion mixture. Cover and cook, turning occasionally, for 6 hours on high (or 8 hours on low) or until beef is very tender. Transfer the beef to a heatproof bowl. Use 2 forks to coarsely shred the beef. Return to slow cooker and stir to coat in the sauce.Step 4
Meanwhile, heat a non-stick frying pan over medium-high heat. Add the corn and cook, covered, shaking the pan occasionally, for 3 mins or until lightly charred.Step 5
Divide tortillas among serving plates. Top with the beef, corn, avocado, spring onion, sour cream and coriander.
Serve with... sriracha or chilli sauce.