Cheesy Mexican Birria-Style Brisket Tacos
with Guacamole, Salsa & Sour Cream- Gluten
- Soy
- Wheat
- Milk
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
- Soy
- Wheat
- Gluten
Birria-style tacos are a traditional spicy and savoury Mexican beef stew. We know you’re time poor during the week so we’ve used this inspiration and added our slow-cooked beef brisket to speed up the process. Finish it off with the usual Tex-Mex suspects: a delicious guac, fresh tomato salsa, melty cheese and dash of sour cream.
Ingredients
1 tin
sweetcorn
1 packet
Sweet & Savoury Glaze
(Contains: Eggs, Milk, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)
1 packet
slow-cooked beef brisket
1
tomato
½
lime
1
avocado
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat, May contain traces of allergens, Milk, Soy;)
1 packet
Tomato Salsa
(Contains: Milk, Eggs, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Tex-Mex spice blend
(Contains: Wheat, Gluten, Soy, May contain traces of allergens;)
1 packet
smoked Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Drain sweetcorn. • To a medium baking dish, add sweet & savory glaze, Tex-Mex spice blend and slow-cooked beef brisket (plus any packet juices!). Stir to combine. • Cover with foil, then roast for 22 minutes.
• Remove from oven. Uncover, then turn over beef brisket and add corn. • Roast, uncovered, until browned and heated through, 8-10 minutes.
• While the beef is cooking, finely chop tomato. • Slice lime into wedges. • Grate smoked Cheddar cheese.
• Slice avocado in half, then scoop out the flesh. • In a medium bowl, lightly mash avocado with a squeeze of lime juice. • Stir in tomato and season with salt and pepper.
• When the brisket is ready, shred beef brisket in the baking dish using two forks. • Arrange mini flourtortillas over a lined oven tray. Divide beef brisket and corn among tortillas, spooning it onto one half of each tortilla, then top with cheese. • Fold empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season. • Bake tacos until cheese has melted and tortillas are golden, 10-12 minutes.
• Bring everything to the table to serve. • Divide cheesy Mexican birria-style brisket tacos between plates. • Serve with guacamole, tomato salsa and light sour cream. • Serve with remaining lime wedges. Enjoy!
