Fiery Beef Brisket, Bacon & Refried Bean Tacos
Take your cooking skills to the next level!
- Milk
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
Here to challenge your inner chef, our ‘skill up’ recipes will take you from zero to hero. To expand your kitchen expertise, grab the mortar and pestle and whip up a salsa - make it chunky or smooth to your preference! This DIY salsa is so tasty paired with beef brisket, bacon and refried beans - watch out, you’ll be on taco night duty every week!
Ingredients
1 packet
Black Beans
1
Carrot
1
Garlic
1 packet
Light Sour Cream
(Contains: Milk)
1 packet
Mild Chipotle Sauce
(Contains: Soy)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 packet
Mixed Salad Leaves
1
Red Onion
375 g
Slow-Cooked Beef Brisket
1
Tomato
1 sachet
Mexican Fiesta Spice Blend
90 g
Diced Bacon
(May be present: Soy, Milk.)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging over the beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.
• Meanwhile, roughly chop tomato. • Grate carrot. • Finely chop garlic and red onion. • Drain and rinse black beans. • In a small microwave-safe bowl, combine half the onion, the vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened.
• Crush tomato and pickled onion in a mortar and pestle and pound until your preferred consistency. • Add the brown sugar, a drizzle of olive oil and a pinch of salt and pepper and stir to combine. TIP: Add an extra drizzle more vinegar if this is to your taste! TIP: If you don't have a mortar and pestle, finely chop ingredients.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beans and the remaining onion, stirring, until tender, 3-5 minutes. • Add the butter, garlic and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute. • Remove from heat then lightly crush beans with a fork. Cover to keep warm. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• While beans are cooking, in a large bowl, combine mixed salad leaves, carrot and a drizzle of olive oil. Season to taste. • Microwave mini flourtortillas on a plate in 10-second bursts until warmed through.
• Shred beef brisket using two forks, then add the mild chipotle sauce, stirring to combine. • Fill tacos with salad, beef brisket, bacon and refried black beans. • Top with crushed tomato salsa and light sour cream to serve. Enjoy!
