Cheesy Mexican Birria-Style Brisket & Bacon Tacos

• Remove from oven. Uncover, then turn over beef and add corn. Roast, uncovered, until browned and heated through, 8-10 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Remove from oven. Uncover, then turn over beef and add corn. Roast, uncovered, until browned and heated through, 8-10 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

• While the beef is cooking, finely chop tomato. • Slice lime into wedges.

• Slice avocado in half, then scoop out the flesh. • In a medium bowl, lightly mash avocado with a squeeze of lime juice. • Stir in tomato and season with salt and pepper.

• When the brisket is ready, shred in the baking dish using two forks. • Arrange mini flourtortillas over lined oven tray. Divide beef brisket and corn among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season. • Bake tacos until cheese has melted and tortillas are golden, 10-12 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the brisket is ready, shred in the baking dish using two forks. • Arrange mini flourtortillas over lined oven tray. Divide beef brisket, cooked diced bacon and corn among tortillas, spooning it onto one half of each tortilla, then top with cheese. • Fold empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season. • Bake tacos until cheese has melted and tortillas are golden, 10-12 minutes.