Mexican Brisket Tacos

These are so delicious - brisket is a less expensive type of cut and just needs time to cook!

This is good for 4 people

Ingredients

Taco shells - our family uses hard corn taco shells, and soft wheat quesadillas

Brisket  - 600g ( 1.5 Lbs ish)

Mexican Mix - 8 tbsp

Smoked Paprika - 8 tbsp

Brown Sugar - 8 tbsp

Salt - 1 Tbsp

YOU CAN BUY GUACAMOLE AND SALSA OR MAKE YOUR OWN (recipes below)

Avocados - 2, Tomatos - 2, Limes - 2, Red Onion - 1, Garlic - 3 cloves

Garnishes

Cilantro - 1/4 cup fresh

Lettuce - 1.5 cup shredded

Grated Cheese - 1.5 cup grated mozzarella, or cheddar

Directions

For the Brisket

Brisket rub:  5 Tbsps of Mexican Mix, 5 Tbsps of smoked paprika, 1 Tbsp Salt, 4 Tbsp brown sugar .

Pat the brisket dry and generously rub the spices onto the brisket - both sides. Then tightly wrap it in tin foil and place it in the fridge for 30-45 mins. Let it come back to room temperature while you preheat the oven to 375º. Place the brisket on a rack in a roasting pan.

Cook it in the preheated oven for 1 hr - then lower the temperature to 300º for 2.5/3 hrs. ( check it - there should be juice in the foil so it doesn't dry out/ if there is no juice add a bit of beef stock).

After removing it from the oven let it sit and then use two forks to pull it apart - mix it with the juices in the foil or bottom of the pan in a bowl.

For the simple Guacamole

 Blitz in a blender: 2 avocados,1/2 red onion, 1/2 a juiced lime, a pinch of salt

For the simple tomato salsa

Grate: 2 large tomatoes, 1/4 red onion, 3 garlic cloves, a pinch of salt

For tacos

Heat your taco shells at 250º for 15 minutes and then place on the table along with: shredded brisket, guacamole, salsa, cheese, lettuce, quartered lime, cilantro.

Allow everyone to make their own!

NB - You can add chipotle sour cream , and use quesadillas if you don't like hard tacos.