HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBirria Style Pulled Beef Brisket Tacos
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Birria-Style Pulled Beef Brisket Tacos

Birria-Style Pulled Beef Brisket Tacos

with Corn, Smashed Guac & Herby Salsa

Taste Tours
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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:SoyMilkGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ box

passata

1 packet

mild chipotle sauce

(ContainsSoy)

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

(ContainsSoy, GlutenMay be present Milk, Soy)

1 packet

light sour cream

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

water

10 g

butter

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Tray
Baking Paper
Small Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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!