Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. To expand your kitchen expertise, grab the food processor and whizz 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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
slow-cooked beef brisket
1
tomato
1
carrot
1 clove
garlic
1
red onion
1 packet
black beans
½ sachet
Tex-Mex spice blend
1 packet
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Light Sour Cream
(Contains Milk;)
olive oil
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging the over 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, a drizzle of vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened.
• Using a food processor, blitz tomato, pickled onion, the brown sugar and a drizzle of olive oil. • Season with salt and pepper. Add a drizzle of vinegar and set aside.
TIP: If you don't have a food processor, use a blender or stick blender! TIP: Pulse for a more chunky consistency if desired.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beans and the remaining onion until tender, 3-5 minutes. • Add the butter, garlic and Tex-Mex spice blend, and cook until fragrant, 1 minute. • Remove from heat then lightly crush 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. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.
• Shred beef brisket using two forks. • Fill tacos with salad, beef brisket and refried black beans. • Top with DIY tomato salsa and light sour cream to serve. Enjoy!