- 1.8kg beef brisket
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons taco seasoning mix
- 1 brown onion
- 1 cup tomato sauce
- 1/3 cup apple cider vinegar
- 1/3 cup honey
- 1/3 cup brown sugar
- 2 tablespoons worcestershire sauce
- as needed mozzarella cheese
- as needed, minis tortilla
Remove items you already have in your ingredients list above to see the difference.
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- beef brisket1.8kgbeef brisket5.50
- taco seasoning mix2 tablespoonstaco seasoning mix1.00
- onion1 brownonion0.69
- tomato sauce1 cuptomato sauce2.00
- mozzarella cheeseas neededmozzarella cheese2.15
- tortillaas needed, ministortilla1.40
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Season the beef brisket all over with sea salt, black pepper, and taco seasoning mix.
Place the brisket into the slow cooker, then add the diced onion, tomato sauce, apple cider vinegar, honey, and brown sugar. Mix everything around to combine.
Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the meat is tender and easily pulls apart.
Once cooked, remove the brisket and shred it using two forks. Return the shredded meat to the slow cooker and stir through the juices.
Dip each mini tortilla into the brisket juices, then place into a hot pan over medium heat.
Add a portion of shredded brisket and mozzarella cheese to one side of the tortilla. Fold it in half and toast for 1–2 minutes per side, until golden and slightly crispy, and the cheese is melted.
Repeat with remaining tortillas. Serve warm.
