• Grate carrot.
• Cut tomato into thin wedges.
• Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 
two forks. 

• 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, into the air fryer basket. Spray or brush with olive oil. Sprinkle with Cheddar cheese. • Cook enchiladas (in batches) until cheese is melted and golden, 6-8 minutes. TIP: No 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 to taste. • Divide beef brisket enchiladas between plates. • Top enchiladas with a dollop of light sour cream and drizzle over Cholula hot sauce. • Serve with tomato salad. Enjoy!