Soft Tacos with Shredded Brisket and Tomatillos - Penguin Books Australia
Since we realised we could make tortillas with wheat flour and our own rendered lard, we’ve never looked back.
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Cooking tools:
- Kitchen scale
- Rolling pin
- Heavy-based saucepan with lid
- Flat griddle
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Plastic wrap
- Kitchen towel
- Stove
- Refrigerator
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
- freshly ground black pepper
- 2 long red chillies, thinly sliced
- chopped coriander, to serve
- pickled tomatillos, to serve (optional)
- wheat flour tortillas
- 450 g plain flour
- 120 g cold lard, chopped
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