Birria-Style Pulled Beef Brisket Tacos
with Corn, Smashed Guac & Herby Salsa
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!
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
½ box
passata
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
beef stock pot
1 packet
slow-cooked beef brisket
1 cob
corn
1
capsicum
1
avocado
½
lemon
1
tomato
1 bag
parsley
1 bag
coriander
1
red onion
6
mini flour tortillas
(Contains Gluten, Soy; 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
Nutritional Values
Utensils
Instructions
• 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!
