Enjoy meltingly tender spicy beef in Ben O'Donoghue's classic crispy tortilla dish. Great with a big jug of cocktail!
  • Rating:
  • Serves: 6
  • Cook Time: 3 hours 30 minutes
  • Prep Time: 45 minutes
  • Effort: easy


  • 2 kg beef brisket
  • vegetable oil, for frying

For the marinade

  • 6 chipotle chillies
  • 1 cloves garlic, chopped
  • 125 ml orange juice
  • 125 ml lime juice, from around 2.5 limes
  • 400 g canned tomatoes, drained
  • 2 tbsp dried wild oregano
  • ½ ground cumin
  • 2 tbsp white wine vinegar

For the hot chilli sauce

  • 6 habanero chilli, or 8-10 very hot red chillies, seeds removed
  • 1 large onion, chopped
  • 400 g canned tomatoes
  • 125 ml white wine vinegar

For the coriander salsa

  • 2 tbsp roughly chopped coriander leaves
  • 10 spring onions, thinly sliced at an angle
  • 1 green pepper, finely chopped
  • 1 lime, juice only

To Serve

  • stale flour tortillas
  • soured cream
  • limes


1. Gently score the brisket on both sides and leave to one side and then transfer to a large shallow roasting dish.

2. Blend the marinade ingredients in a food processor with 2 teaspoons of salt and 1/2 a teaspoon of pepper until smooth-ish. Add the marinade to the beef, turning to coat. Cover with foil and place in the fridge for at least 4 hours.

3. Preheat the oven to 160C/fan 140C/gas 3.

4. To cook the brisket place still covered into the oven and cook for three hours until very tender.

5. Once cooked shred the brisket and fry in a frying pan with a little oil adding the cooking liquor back to the meat to keep it moist.

6. To make the hot chilli sauce: combine all the sauce ingredients with 1 tablespoon of salt in a pan. Bring to the boil over a medium high heat. Reduce the heat to medium low and simmer for 30 minutes, stirring occasionally, until thick. Cool slightly, then blend until smooth using a stick blender.

7. Preheat the oven to 180C/fan 160/ gas 4.

7. For the coriander salsa: combine the coriander, spring onions and green pepper in a bowl. Pour over the lime juice and season with freshly ground black pepper.

8. To serve: place the tortillas on a bakign tray and toast in the oven until crisp, break them into large mouth size pieces and top with the refried beef brisket, hot sauce, soured cream and coriander salsa.

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