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Brisket on a tortilla crisp with pickled red onions and smoked chilli crema

A Paula McIntyre Christmas recipe for Spar

For the brisket, tortilla crisps and picked red onions:

  • 1 McAtamney’s cook in a bag brisket, cooked and shredded (available at SPAR and EUROSPAR stores)

  • 4 soft flour tortillas

  • 4 small red onions

  • 50ml cider vinegar

  • 1 tbsp castor sugar

  • Pinch salt

  • Set oven to 200º.Cut the tortillas into bite size triangles. Place on baking trays and bake until crisp and golden - about 5 minutes. Peel and slice the red onions as thinly as you can. Mix in the vinegar, sugar and salt and leave for 15 minutes.
     

    For the smoked chilli crema:

    • 200ml sour cream

    • Zest 1 lime

    • 1 tsp sweet smoked paprika

  • 1 tbsp ketchup
    Whisk together.

  • Top a tortilla crisp with a small pile of the brisket, top with pickled onions and a dollop of the crema and a piece of coriander to garnish.

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