Cheesy Mexican Birria-Style Brisket Tacos

Name: Cheesy Mexican Birria-Style Brisket Tacos with Guacamole, Salsa & Sour Cream
Total time: 50 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tin Sweetcorn; 1 packet Sweet & Savoury Glaze; ½ sachet Tex-Mex Spice Blend; 1 packet Slow-Cooked Beef Brisket; 1 Tomato; ½ Lime; 1 Avocado; 6 Mini Flour Tortillas; 1 packet Cheddar Cheese; 1 packet Tomato Salsa; 1 packet Light Sour Cream

with Guacamole, Salsa & Sour Cream

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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, tomato salsa, melty cheese and a dash of sour cream.

Tags:

Kid Friendly

Allergens:

Gluten

•Soja

•Wheat

•Milk

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 Time50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

1 packet

Sweet & Savoury Glaze

½ sachet

Tex-Mex Spice Blend

1 packet

Slow-Cooked Beef Brisket

Tomato

Lime

Avocado

Mini Flour Tortillas

1 packet

Cheddar Cheese

1 packet

Tomato Salsa

1 packet

Light Sour Cream

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4059 kJ

Calories970 kcal

Fat51.6 g

of which saturates20.6 g

Carbohydrate69.6 g

of which sugars19.8 g

Dietary Fibre16.5 g

Protein48.9 g

Sodium2029 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Drain sweetcorn. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. To a medium baking dish, add sweet & savoury glaze, Tex-Mex spice blend (see ingredients) 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 and add corn. Roast, uncovered, until browned and heated through, 8-10 minutes.

• While the beef is roasting, finely chop tomato. • Slice lime into wedges.

• 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.

Little cooks: Take charge by mashing the avo!

• When the brisket is ready, shred in the baking dish using two forks. • Arrange mini flourtortillas over a lined oven tray. Divide beef brisket and corn between tortillas, spooning it onto one half of each tortilla, then top with Cheddar 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 to taste. • Bake tacos, until cheese has melted and tortillas are golden, 10-12 minutes.

Little cooks: Help with sprinkling the cheese!

• Bring everything to the table to serve. • Divide cheesy Mexican birria-style brisket tacos between plates. • Serve with guacamole, tomato salsa, light sour cream and any remaining lime wedges. Enjoy!