Beef Brisket Tacos & Crushed Tomato Salsa
Take your cooking skills to the next level!
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.
Ingredients
1 packet
slow-cooked beef brisket
1
tomato
1
carrot
1 clove
garlic
1
red onion
1 packet
black beans
1 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
mild chipotle sauce
(Contains Soy;)
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
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
Nutritional Values
Utensils
Instructions
• 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.
• 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!