Soft Tacos with Shredded Brisket and Tomatillos - Penguin Books Australia

Ingredients

• 2 tablespoons vegetable oil or lard
• 1 brown onion, finely chopped
• 3 cloves garlic, finely chopped
• 5 kg beef brisket, cut into 3 cm pieces
• 2 teaspoons cumin seeds
• 1 teaspoon fennel seeds
• 2 dried chipotle chillies, crumbled
• 500 ml (2 cups) tomato passata
• sea salt and freshly ground black pepper
• 450 g plain flour
• 120 g cold lard, chopped