Cheesy Mexican Birria-Style Brisket & Bacon Tacos

Name: Cheesy Mexican Birria-Style Brisket & Bacon Tacos with Guacamole, Salsa & Sour Cream
Total time: 50 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; 1 Sweet & Savoury Glaze; 1 Tex-Mex Spice Blend; 1 Diced Bacon; 1 Tomato; 1 Lime; 1 Avocado; 1 Mini Flour Tortillas; 1 Tomato Salsa; 1 Light Sour Cream; 1 Sweetcorn; 1 Slow-Cooked Beef Brisket; 1 Cheddar Cheese

with Guacamole, Salsa & Sour Cream

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Allergens:

Gluten

•Soy

•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

Sweet & Savoury Glaze

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

Tex-Mex Spice Blend

(May be present: Wheat, Gluten, Soy.)

Diced Bacon

(May be present: Milk, Soy.)

Tomato

Lime

Avocado

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

Tomato Salsa

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

Light Sour Cream

(Contains: Milk;)

Sweetcorn

Slow-Cooked Beef Brisket

Cheddar Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Calories1063 kcal

Energy (kJ)4447 kJ

Fat58.4 g

of which saturates23.1 g

Carbohydrate70.4 g

of which sugars20.3 g

Protein55.8 g

Sodium2459 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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.

• Remove from oven. Uncover, then turn over beef and add corn. Roast, uncovered, until browned and heated through, 8-10 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Remove from oven. Uncover, then turn over beef and add corn. Roast, uncovered, until browned and heated through, 8-10 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

• While the beef is cooking, 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.

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the brisket is ready, shred in the baking dish using two forks. • Arrange mini flourtortillas over lined oven tray. Divide beef brisket, cooked diced bacon 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Bring everything to the table to serve. • Divide cheesy Mexican birria-style brisket & bacon tacos between plates. • Serve with guacamole, tomato salsa and light sour cream. • Serve with remaining lime wedges. Enjoy!