• Preheat grill to medium-high. • Grate carrot. • Cut tomato into thin wedges. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. Little cooks: Under adult supervision, older kids can help grate the carrot. TIP: Divide beef brisket between two bowls if your bowl is getting crowded.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, stirring, until tender, 2-3 minutes. • Add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium then add Tex-Mex spice blend and tomato paste and cook, until fragrant, 1 minute. • Stir in the salt, water and brown sugar, until slightly thickened, 1-2 minutes. Remove from heat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook beef brisket as above.

• Drizzle a baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon beef mixture down the centre. Roll tortilla up tightly and place, seam-side down, in the large baking dish. • Repeat with remaining tortillas and beef mixture, ensuring they fit together snugly in the baking dish. • Sprinkle with Cheddar cheese. Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes. Little cooks: Take charge of assembling the enchiladas!

• In a medium bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season. • Divide classic Mexican beef brisket enchiladas and tomato salad between plates. Top enchiladas with light sour cream to serve. Enjoy!