Picante Birria-Style Beef Brisket Tacos
with Cholula Original Hot Sauce & Guac
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Avocado
½ packet
Tomato Salsa
(May be present: 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, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Tomato
1
Corn
1
Lime
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, 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. • 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 flour tortillas 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. Drizzle over Cholula hot sauce. • Serve with guacamole, tomato salsa, light sour cream and any remaining lime wedges. Enjoy!
