BRISKET TACOS WITH AVOCADO TOMATILLO SALSA
Great for watching a game of footy, these make for easy and substantial snacking when preparing with leftovers from our Braised Beef Brisket recipe.
Ingredients
200-300g cooked Beef Brisket
½ cup beef stock from the Brisket base recipe
2 Tbsp La Morena chipotle in adobo sauce , chopped (more if you like it spicy)
1 avocado
3-4 Tbsp Tio Pablo tomatillo salsa verde
1 green jalapeño, finely chopped
Zest and juice of 1 lime
2 tsp olive oil
1 packet Tio Pablo corn tortillas
100g feta, crumbled
Method
In a saucepan, reheat the brisket with the stock and chipotle in adobo sauce, then shred the meat with a couple of forks. Keep warm.
Chop the avocado into cubes and mix in a bowl with the tomatillo salsa verde, jalapeño, lime zest and juice, and olive oil. Mix the salsa gently and season with salt and pepper to taste.
In a couple of dry frying pans, cook the tortillas for 30 seconds on each side. Once each one is cooked, transfer it to a clean tea towel to keep warm. Alternatively, separate the stack of tortillas, wrap in tinfoil, and heat in a 120°C oven for 20 minutes.
Get everyone to build their own tacos, with a spoonful of meat, a dollop of the avocado salsa, and a sprinkling of feta.