By Leigh O’Connor.
Why can’t you trust tacos? They tend to spill the beans!
As we celebrate all things Mexican this week with Independence Day and National Guacamole Day on Thursday, September 16, it’s time to up your taco game.
Co-founder and owner of Noosaville restaurant Sum Yung Guys, Matt Sinclair knows a thing or two about spicy food and feeding a hungry crew come dinner time.
What better way to celebrate on Thursday than with a Chios Margarita and Matt’s smoky brisket tacos, with pico de gallo and red pepper crema?
When it comes to taco night, it is easy to stick to the same formula and old favourites; Matt shakes things up by bringing some Aussie beef to the party and shows you how to master the art of fall-apart, slow-cooked brisket.
This dish is great for those looking to feed a crew, with any leftover brisket ideal for making delicious stir-fries, stews, or sandwiches throughout the week.
"My tacos are great for anyone looking to step up family taco night, or impress mates. The combination of the smoky and sweet brisket with spicy salsa, crunchy slaw and rich red pepper crema is a messy mouthful you can’t beat,” he says.
Don your sombrero, grab your amigos, a cold cerveza and get into fitness…yeah, fit’n’ess whole taco in your mouth. Arriba!