Ingredients

Method

• 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

Method

Ingredients

To prepare the beef:
Preheat the oven to 120°C.
Heat the lard or butter in an ovenproof casserole dish over a medium heat. Add the spices and cook for one minute.
Add the beef and brown. Pour in the stock. Cover and slow-cook for 5 to 6 hours. Add more stock if necessary.
Cool, then break up the meat. Place some meat in the middle of each tortilla, roll up the sides, fold into a parcel and tie up with string.
Heat the oil in a frying pan and shallow fry the parcels until golden brown. Drain on paper towel.
Serve with the watermelon salsa and the remaining meat.