In the mood for some tacos this weekend? If so, then why not get the whole family involved and make these pulled-brisket ones together.

SERVES 8 // COOK TIME ± 1 hour

INGREDIENTS
For the pulled brisket
1 tbsp vegetable oil
1 tbsp paprika
4 tsp ground cumin
1.2 kg beef brisket joint
Salt and pepper
2 onions, peeled and sliced
4 garlic cloves, peeled and crushed
410g tin chopped tomatoes
1 cup beef stock
2 tbsp soy sauce
1 tbsp sugar
2 tbsp Worcestershire sauce
For the flour tortillas
170g flour, plus extra for dusting
¼ tsp salt
⅔ cup water
130g butter, at room temperature
For the cucumber pickle
1 tbsp brown vinegar
2 tsp caster sugar
¼ tsp salt
1 cucumber, thinly sliced
Coriander, to garnish

METHOD
For the pulled brisket
1. Preheat oven to 160°C and line a baking tray with foil.
2. Combine the oil, paprika and cumin and rub over the brisket. Season.
3. Place the onions, garlic and brisket on the lined tray.
4. In a pot set over medium heat, simmer the tomatoes, stock, soy sauce, sugar and Worcestershire sauce until thickened. Pour over the brisket, cover with foil and cook in the oven for three hours. Allow to rest for 20 minutes.
5. Using two forks, shred the brisket into a large bowl. Transfer the juices to a pot set over medium heat and reduce to form a thick sauce. Pour over the brisket.
For the flour tortillas
1. Place the flour and salt in a large bowl. Form a well in the centre, pour in the water and mix to form a soft dough. Add more water if the dough is too firm. Leave to rest for 30 minutes.
2. Roll the dough out on to a floured surface. Spread 110g of butter over the dough and dust with flour. Roll up into a long sausage and divide into 16 balls. Roll each one into a thin disc.
3. Heat the remaining butter in a pan. Fry the tortillas until golden on both sides. Place between warm tea towels.
For the cucumber pickle
1. Whisk together the vinegar, sugar and salt in a bowl. Add the cucumber, toss to coat and garnish with coriander.
2. Make up a platter of tacos or serve everything separately for your guests to assemble on their own.

Throw together a Mexican-style extravaganza that is light and fresh with these cocoa hanger steaks with grilled Mexican peppers.

The post Pulled-brisket tacos appeared first on MyKitchen.

Served warm and filled with sugar and spice, it’s easy to see why this traditional Mexican Christmas punch is a holiday-season staple in Mexico.

SERVES 10 // COOKING TIME 45 min

INGREDIENTS
3½ L water
3 cinnamon sticks
3 cloves
1 orange peel
4–5 hibiscus tea bags
1 cup brown sugar
6 apples, chopped
4 pears, chopped
6 guavas, chopped
¾ cup seedless prunes
½ cup raisins
Rum, brandy or tequila, to serve

METHOD
1. Bring the water to a boil, along with the cinnamon, cloves, orange peel and tea.
2. Add sugar and the fresh and dried fruit. Simmer over a low heat for at least 30 minutes. Taste and adjust the sweetness.
3. Serve warm with your choice of rum, brandy or tequila.

Recipe: Nicola Naudé
Styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

While this Christmas punch is an excellent pairing for your festive lunch, Christmas Eve deserves something a bit more extravagant, like our cherry martinis.

The post Enjoy your roast with this traditional Mexican Christmas punch appeared first on MyKitchen.