Recipes: Make a Mexican favourite — Pulled Beef Brisket Street Tacos or Quesadillas with Pineapple Salsa

Chef and TV personality Michael Weldon shared these recipes for delicious soft tacos and easy quesadillas the whole family will love.

Pulled Beef Brisket Street Tacos

Serves: 4

Cooking time: 10 minutes

Prep time: 10 minutes

Ingredients

• 700g pack Coles Made Easy Slow Cooked Beef Brisket
• 2 tsp olive oil
• 280g pack Coles Street Tortilla Tacos
• 300g pack Coles Kitchen Fine Cut Coleslaw
• 1 avocado, stoned, peeled, cut into wedges
• Coles Creamy Salsa Verde, to serve
• Coriander sprigs, to serve

Method

1. Cook the brisket following pack directions. Remove from heat and use two forks to coarsely shred the beef.
2. Meanwhile, brush each tortilla on both sides with the oil. Heat a large frying pan over high heat. Add a tortilla and cook for 30 seconds each side or until lightly charred.
3. Top tortillas with coleslaw, avocado and beef. Drizzle with creamy salsa verde. Serve with coriander sprigs.

Quesadillas with Pineapple Salsa

Serves: 4 to 6

Cooking time: 20 minutes

Prep time: 10 minutes

Ingredients

• 420g can Coles Black Beans, rinsed, drained
• 1½ tbsp olive oil
• 1 red capsicum, seeded, finely chopped
• 40g pack Coles Mexican Seasoning Mix Mild
• 1 cup (160g) Coles Frozen Corn Kernels, thawed
• 10 Coles Street Tortilla Tacos
• 1½ cups (180g) Coles Shredded Tasty Cheese
• 1 red onion, finely chopped
• 1 avocado, stoned, peeled, finely chopped
• 2 tbsp lime juice
• Coles Pineapple Salsa, to serve
• Coriander sprigs, to serve

Method

1. Divide the beans among two bowls. Use a fork to coarsely mash one portion. Set aside.
2. Heat two teaspoons of oil in a large frying pan over medium-high heat. Add the capsicum and cook, stirring, for three to four minutes or until tender. Add the Mexican seasoning, corn, mashed and whole black beans with ¼ cup water. Cook, stirring, for three minutes or until well combined and heated through. Season.
3. Clean the frying pan and return to medium heat. Place half the tortillas on a clean work surface. Divide the capsicum mixture evenly among the tortillas. Sprinkle with the cheese. Top with the remaining tortillas. Working one at a time, add a little oil to the pan. Add a quesadilla and cook for two minutes or until golden. Carefully turn and cook for a further two minutes or until golden and heated through. Transfer to a clean work surface and cover with foil. Repeat with remaining oil and quesadillas.
4. Combine the onion, avocado and lime juice in a small bowl. Season.
5. Use a large knife to cut the quesadillas into quarters. Arrange on a serving platter. Dollop with pineapple salsa. Sprinkle with the avocado mixture and coriander sprigs. Serve immediately.

Tip: Alternatively, cook quesadillas individually in a sandwich press.

Michael Weldon is a chef and Coles ambassador.

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