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
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
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.
Belfast Telegraph Digital