Six-Hour Slow-Cooked Beef Chimichangas recipe | TASTE

Ingredients

• 2 T lard or butter
• 2 T coriander seeds
• 2 T cumin seeds
• 1 t dried origanum
• 1 T sweet smoked paprika
• 4 dried chillies
• 500 g brisket
• 3 cups beef stock
• 6 tortillas, for serving
• Sunflower oil, for frying
• For the watermelon salsa, mix:
• 3 cups watermelon, chopped
• 1 red chilli, chopped
• ¼ cup tequila
• ½ cup tomato juice
• Mint leaves, chopped