La Banderita Brisket Tacos with Tomatillo Salsa | Justine Schofield Recipe

La Banderita Brisket Tacos with Tomatillo Salsa | Justine Schofield Recipe

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Brisket Tacos with Tomatillo Salsa Ingredients - 8 x La Banderita 6″ flour Street Tacos or 8 x La Banderita 6″ corn Street Tacos - 1.8-2kg brisket - 1 tsp

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Cooking tools:

  • Blender
  • Kitchen scale
  • Oven
  • Baking dish
  • Refrigerator
  • Plastic wrap
  • Parchment paper
  • Aluminum foil
  • Whisk
  • Measuring cup
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Spoon
  • Skillet
  • Stove
  • Kitchen towel

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
  • 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

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