Michael Weldon is a chef and Coles ambassador.
Today, he is cooking two dishes: Pulled beef brisket tacos and Quesadillas with pineapple salsa.
Recipe below:
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Pulled Beef Brisket Street Tacos
Serves 4 | Cook time: 10 mins | Prep time: 10 mins
Ingredients
- 700g pkt Coles Made Easy Slow Cooked Beef Brisket
- 2 tsp olive oil
- 280g pkt Coles Street Tortilla Tacos
- 300g pkt 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 packet directions. Remove from heat and use 2 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 secs 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 4-6 | Cook time: 20 mins | Prep time: 10 mins
Ingredients
- 420g can Coles Black Beans, rinsed, drained
- 1 1/2 tbs olive oil
- 1 red capsicum, seeded, finely chopped
- 40g pkt Coles Mexican Seasoning Mix Mild
- 1 cup (160g) Coles Frozen Corn Kernels, thawed
- 10 Coles Street Tortilla Tacos
- 1 1/2 cups (180g) Coles Shredded Tasty Cheese
- 1 red onion, finely chopped
- 1 avocado, stoned, peeled, finely chopped
- 2 tbs lime juice
- Coles Pineapple Salsa, to serve
- Coriander sprigs, to serve
Method
1. Divide the beans among 2 bowls. Use a fork to coarsely mash one portion. Set aside.
2. Heat 2 tsp of oil in a large frying pan over medium-high heat. Add the capsicum and cook, stirring, for 3-4 mins or until tender. Add the Mexican seasoning, corn, mashed and whole black beans with ¼ cup (60ml) water. Cook, stirring, for 3 mins 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 2 mins or until golden. Carefully turn and cook for a further
2 mins 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 springs. Serve immediately.
Tip: Alternatively, cook quesadillas individually in a sandwich press
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