Double Beef Brisket Tacos & DIY Tomato Salsa

Name: Double Beef Brisket Tacos & DIY Tomato Salsa with Refried Black Beans & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 packet slow-cooked beef brisket; 1 tomato; 1 carrot; 1 clove garlic; 1 red onion; 1 packet black beans; 1 tsp brown sugar; 20 g butter; ½ sachet Tex-Mex spice blend; 1 packet mixed salad leaves; 6 mini flour tortillas; 1 packet Light Sour Cream

with Refried Black Beans & Sour Cream

Up to 180$ + Free Treats / Extras for Life

Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. To prove you're a true champion of the kitchen, grab a partner and whip up deliciously chunky salsa that will top your beef brisket tacos to perfection. This DIY salsa is so easy and so good, you'll be on taco night duty every week.

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Soy

•Wheat

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

slow-cooked beef brisket

tomato

carrot

1 clove

garlic

red onion

1 packet

black beans

½ sachet

Tex-Mex spice blend

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

1 packet

mixed salad leaves

mini flour tortillas

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

1 packet

Light Sour Cream

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4875 kJ

Calories1165 kcal

Fat55 g

of which saturates25 g

Carbohydrate78.7 g

of which sugars18.4 g

Dietary Fibre22.1 g

Protein81.7 g

Sodium2113 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Food Processor

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging the over beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.

TIP: Divide beef between two baking dishes if your dish is getting crowded.

• Meanwhile, roughly chop tomato. • Grate carrot. • Finely chop garlic and red onion. • Drain and rinse black beans. • In a small microwave-safe bowl, combine half the onion, a drizzle of vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened.

• Using a food processor, blitz tomato, pickled onion, the brown sugar and a drizzle of olive oil. • Season with salt and pepper. Add a drizzle of vinegar and set aside.

TIP: If you don't have a food processor, use a blender or stick blender! TIP: Pulse for a more chunky consistency if desired.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beans and the remaining onion until tender, 3-5 minutes. • Add the butter, garlic and Tex-Mex spice blend, and cook until fragrant, 1 minute. • Remove from heat then lightly crush with a fork. Cover to keep warm.

• While beans are cooking, in a large bowl, combine mixed salad leaves, carrot, and a drizzle of olive oil. Season. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.

• Shred beef brisket using two forks. • Fill tacos with salad, beef brisket and refried black beans. • Top with DIY tomato salsa and light sour cream to serve. Enjoy!