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Cheesy Double Mexican Birria-Style Brisket Tacos

Cheesy Double Mexican Birria-Style Brisket Tacos

Cheesy Double Mexican Birria-Style Brisket Tacos

with Guacamole, Salsa & Sour Cream

Get up to $200 off!

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

Sweet & Savoury Glaze

1

Tex-Mex Spice Blend

1

Slow-Cooked Beef Brisket

1

Tomato

1

Lime

1

Avocado

1

Mini Flour Tortillas

1

Tomato Salsa

1

Light Sour Cream

1

Sweetcorn

1

Cheddar Cheese

Not included in your delivery

olive oil

Nutritional Values

Calories970 kcal

Energy (kJ)4059 kJ

Fat51.6 g

of which saturates20.6 g

Carbohydrate69.6 g

of which sugars19.8 g

Protein48.9 g

Sodium2029 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Drain sweetcorn. • To a 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 240°C/220°C fan-forced. Drain sweetcorn. • To a 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.

TIP: Use two oven trays if necessary.

2

• Remove from oven. Uncover, then turn over beef and add corn. Roast, uncovered, until browned and heated through, 8-10 minutes.

3

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

4

• 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.

5

• When the brisket is ready, shred in the baking dish using two forks. • Arrange mini flourtortillas over lined oven tray. Divide beef brisket and corn among 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. • Bake tacos until cheese has melted and tortillas are golden, 10-12 minutes.

6

• 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!

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