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.
Serves66
Cook time6 hr 10 mins6 hour 10 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs olive oil
1.3kg Coles Australian No Added Hormones Beef Brisket
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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
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.
