Cheesy Beef Brisket Tortilla Tower
with Corn-Tomato Salsa & Yoghurt
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Stack up high a deliciously cheesy and tasty beef brisket concoction that requires some help from our mini chefs. This tortilla tower goldens up in the oven while you and your helpers whip up a speedy avo-corn salsa. Dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
1
Avocado
1 sachet
Vegetable Stock Pot
1 sachet
All-American Spice Blend
375 g
Slow-Cooked Beef Brisket
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Brown Onion
1 packet
Tomato Paste
1 tin
Sweetcorn
1
Carrot
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely brown onion. • Grate carrot. • Drain sweetcorn. • Slice avocado in half and scoop out flesh. Roughly chop into small chunks. • Transfer slow-cooked beef brisket, including the liquid, to a bowl and shred with 2 forks.
• Heat a large frying pan over high heat. Cook shredded beef (no need for oil!), carrot and onion, stirring, until beef is heated through and liquid has evaporated, 4-5 minutes.
• Reduce heat to medium-high, add All-American spice blend and tomato paste and cook, until fragrant, 1 minute. • Stir in chicken-style stock powder and the water, then simmer until slightly thickened, 1-2 minutes. • Season with salt and pepper. Divide mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).
• Place one mini flour tortilla on a lined oven tray. Top with one portion of the beef mixture and spread in an even layer. Sprinkle with some Cheddar cheese (save some for the top!), then top with another tortilla. Add the next portion of beef mixture on top, then sprinkle with cheese followed by another tortilla. Repeat until all tortillas and beef mixture has been used up. • Sprinkle remaining Cheddar cheese over the top. Bake until cheese is melted and golden, 10-12 minutes. TIP: If you're making for 4 people, build two stacks.
• Meanwhile, wash out frying pan and return to high heat. • Cook corn kernels, tossing, until lightly browned, 4-5 minutes. • Transfer to a medium bowl, add avocado a drizzle of white wine vinegar and olive oil. Season with salt and pepper. TIP: Cover the pan with a lid if the kernels are “popping” out. Little cooks: Take the lead by tossing the salsa!
• Using a bread knife, cut tortilla tower into wedges (like a cake!) and divide between plates. • Top with Greek style yoghurt. • Serve with charred corn and avocado salsa. Enjoy!
