Puree marinade ingredients with 2 tsp salt and 1/2 tsp pepper in a food processor, then transfer to a large shallow roasting dish. Gently score the brisket on both sides and coat with the marinade. Cover the dish with foil and place in fridge for at least 4 hours.
To cook the brisket place the dish, covered, into a medium low oven at 160 degrees and cook for three hours until very tender.
Once cooked shred the brisket and fry on a frying pan. Add the cooking liquor back to the meat to keep it moist.
hot chilli sauce
To make the hot chilli sauce, combine ingredients with 1 tablespoons of salt in a pan. Bring to boil over medium high heat.
Reduce the heat to medium low and simmer for 30 minutes, stirring occasionally, until thick.
Cool slightly, then puree using a stick blender until smooth.
to serve
Combine the coriander, spring onions and capsicum in a bowl. Pour in juice and season with pepper.
Toast the tortillas in a hot oven until crisp. Break them into large mouth size pieces and top with the refried beef brisket, hot sauce, sour cream and coriander salsa.
