Slow Cooked Beef Brisket Birria Wholemeal Tacos & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and chop half your brown onion[s] into wedges (you'll use the rest later!)

Peel and finely slice (don't chop!) your garlic

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Note: Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Once hot, add the onion wedges and cook for 3-4 min or until starting to brown

Add your tomato paste, sliced garlic, chipotle paste (can't handle the heat? Go easy!), ground smoked paprika and ground cumin with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1-2 min or until fragrant

Once fragrant, add your slow cooked beef brisket and any juices, beef stock mix and your bay leaf[ves] with 250ml [325ml] [425ml] boiled water

Bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for 25-30 min

Dice the remaining onion finely

Chop your tomato[es] finely

Chop your coriander finely, including the stalks

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Combine the chopped tomato, diced onion and most of the chopped coriander in a bowl with a a squeeze of lime juice and a pinch of pepper – this is your tomato & onion salsa

Grate your cheddar cheese finely

Add your tortillas to a baking tray

Put the tray in the oven for 2-3 min or until they're warmed through (alternatively, add them to a plate and microwave for 20 secs on high!)

Transfer the cooked beef brisket to a clean board to rest

Blitz the cooking liquid until smooth with a (stick) blender – this is your birria consomé

Slice the rested beef