Fiery Beef Brisket & 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 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
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 in 30 second bursts, until
softened.
• 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 in 30 second bursts, until
softened.
• 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.
• SPICY! This spice blend is hot! Add less if you’re
sensitive to heat. Add the butter, garlic and
Mexican Fiesta spice blend and cook until fragrant,
1 minute.
• Remove from heat, then lightly crush beans with a
fork. Cover to keep warm.
• 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 and refried black beans. • Top with crushed tomato salsa and light sour cream to serve. Enjoy!
