Picante Birria-Style Beef Brisket Tacos
with Cholula Original Hot Sauce & Guac- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Soy
- Gluten
- Wheat
Get ready for the ultimate birria-style tacos. The slow-cooked beef brisket simmers until it's melt-in-your-mouth tender, soaking up all the rich, authentic Mexican flavours. The secret ingredient? A splash of Cholula Original Hot Sauce to give it that perfect kick. Finish your tacos with fresh guacamole, salsa, and a little sour cream for a meal so good, you'll never go back.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Avocado
½ packet
Tomato Salsa
(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Macadamia, Milk, Walnut;)
375 g
Slow-Cooked Beef Brisket
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)
1 packet
Sweet & Savoury Glaze
(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Macadamia, Milk, Walnut;)
1
Tomato
1
Corn
1
Lime
1 sachet
Tex-Mex Spice Blend
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1
Cholula Hot Sauce
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Slice kernels off corn cob.
• Place slow-cooked beef brisket in a baking dish.
Pour liquid from packaging, sweet & savoury glaze
and Tex-Mex spice blend over the beef. Stir to
combine. Cover with foil, then roast for 15 minutes.
• After 15 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 to taste with salt
and pepper.
• 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.
• Bring everything to the table to serve.
• Divide picante birria-style beef brisket tacos
between plates.
• Drizzle over Cholula hot sauce (see ingredients).
• Serve with guac, tomato salsa (see ingredients),
light sour cream and any remaining lime
wedges. Enjoy!
