Tender slow-cooked beef brisket, gently spiced and simmered in a sticky mix of salsa, honey, brown sugar and apple cider vinegar until it falls apart at the touch of a fork. Tucked into crisp little tortillas with melted cheese, fresh coriander and a squeeze of lime, these brisket tacos are the kind of dinner that makes the long wait worthwhile.
Season the brisket all over with the salt, pepper and taco seasoning.
Heat a large frying pan over medium-high heat. Add a little oil, then brown the brisket on all sides until deeply coloured, around 5 minutes per side.
Place the diced onion in the base of a slow cooker and sit the brisket on top. Pour over the salsa, apple cider vinegar, honey, brown sugar and Worcestershire sauce.
Cover and cook on low for 8 to 10 hours, or high for 4 to 5 hours, until the brisket is tender enough to pull apart easily.
Carefully remove the brisket from the slow cooker and shred using two forks. Return the meat to the cooking juices and stir through until glossy and coated.
Dip each mini tortilla briefly into the brisket juices, then place into a hot frying pan over medium heat.
Add a spoonful of shredded brisket and a generous sprinkle of cheese to one half of the tortilla. Fold over and cook for 1 to 2 minutes on each side, until golden, crisp around the edges and the cheese has melted.
Serve warm with diced onion, coriander, lime wedges and your favourite ice-cold beer.