• 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.

• 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.

• Set air fryer to 200ºC. Line base of air fryer basket with foil. Lay mini flour tortillas on a chopping board. Spoon beef mixture down the centre. • Roll tortillas up tightly and place, seam-side down, in the air fryer basket. Spray or brush with olive oil. Sprinkle with Cheddar cheese. • Cook enchiladas (in batches) until cheese had melted and golden, 6-8 minutes. TIP: Don't have an air fryer? Preheat grill to medium-high. Drizzle a baking dish with olive oil. Prepare enchiladas as above and place, seam-side down, in a baking dish. Sprinkle over cheese and grill until cheese is golden, 8-10 minutes.

• 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!