Birria-Style Pulled Beef Brisket Tacos

Name: Birria-Style Pulled Beef Brisket Tacos with Corn, Smashed Guac & Herby Salsa
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; ½ box passata; 1 packet mild chipotle sauce; ¼ cup water; 1 packet beef stock pot; 1 packet slow-cooked beef brisket; 1 cob corn; 1 capsicum; 10 g butter; 1 avocado; ½ lemon; 1 tomato; 1 bag parsley; 1 bag coriander; 1 red onion; 6 mini flour tortillas; 1 packet Light Sour Cream

with Corn, Smashed Guac & Herby Salsa

Get up to $200 off!

Birria is a Mexican stew that's traditionally served with tortillas for dunking. Our interpretation involves stuffing roasted beef brisket birria into soft flour tortillas - before adding plenty of moreish toppings. Your only challenge will be to not eat all the tomato-laced guac before serving up!

Allergens:

Soy

•Milk

•Gluten

•Wheat

The quantities provided above are averages only.

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ box

passata

1 packet

mild chipotle sauce

(Contains: Soy;)

1 packet

beef stock pot

1 packet

slow-cooked beef brisket

1 cob

corn

capsicum

avocado

lemon

tomato

1 bag

parsley

1 bag

coriander

red onion

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Light Sour Cream

(Contains: Milk;)

Not included in your delivery

olive oil

¼ cup

water

10 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3990 kJ

Fat49.5 g

of which saturates17.3 g

Carbohydrate73.7 g

of which sugars25.8 g

Protein45.9 g

Sodium1988 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Tray

•Baking Paper

•Small Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • To a baking dish, add passata (see ingredients), mild chipotle sauce, the water, beef stock pot and slow-cooked beef brisket (including any packet juices!). Stir to combine. • Cover with foil, then roast for 22 minutes. • Remove from oven. Remove foil, then turn beef over. Return to oven to roast until browned and heated through, a further 8-10 minutes. • Set aside to rest for 5 minutes.

• While the brisket is roasting, cut corn cob in half. Slice capsicum into strips. • Place corn and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 20-25 minutes. • Set roasted capsicum aside. Transfer roasted corn to a plate. Spread the butter over corn.

• While the veggies are roasting, slice avocado in half, then scoop out the flesh. Slice lemon into wedges. Finely chop tomato. • In a medium bowl, lightly mash avocado with a squeeze of lemon juice and a drizzle of olive oil. Stir in chopped tomato. Season to taste.

• Finely chop parsley and coriander. Thinly slice red onion. • In a small heatproof bowl, combine onion, a good squeeze of lemon juice, a splash of water and a good pinch of sugar and salt. • Microwave onion mixture in 30 second bursts until just softened. • Stir in parsley and coriander.

• When the brisket is ready, shred in the baking dish using two forks. Stir in roasted capsicum. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Bring the birria-style pulled beef brisket, tortillas, corn, smashed guac and herby salsa to the table. • Fill tortillas with brisket, guac and salsa. Top with light sour cream. • Serve with corn and any remaining lemon wedges. Enjoy!