La Banderita Brisket Tacos with Tomatillo Salsa | Justine Schofield Recipe

Ingredients

• 8 x La Banderita 6″ flour Street Tacos or 8 x La Banderita 6″ corn Street Tacos
• 1.8-2kg brisket
• 1 tsp olive oil
• 2 tbs tomato paste
• 2 tbs apple cider vinegar
• 180g (1/2 cup) honey
• 1 white onion, finely diced
• Sour cream, to serve
• 300g canned tomatillos, drained
• 1 jalapeno, seeds removed
• 1 small handful of parsley
• 1 small handful of mint
• Juice 1 lime
• 1 tsp brown sugar
• Salt and pepper
• 1 tbs. cocoa powder
• 1 tbs. smoked paprika
• 1 tbs. ground coriander
• 1 tbs. ground cumin
• 2 tbs. dried oregano
• 1 tsp. garlic powder