Mexican-Style Street Food Kit
with Cheesy Beef Flautas, Chorizo Loaded Fries & Roasted Corn Cobs | Serves 4+
Transport yourself to the vibrant streets of Mexico with our Mexican-style street food kit! Dive into indulgence with cheesy beef flautas and stacked chorizo-loaded fries, perfect for a flavourful fiesta at home.
We’ve replaced the corn in this recipe with sweetcorn due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
2
Potato
1
Lime
1 tin
sweetcorn
1
Tomato
1
Cucumber
1 packet
Mild Chorizo
(May be present: Soy, Milk, Sulphites. )
½ sachet
paprika spice blend
1 packet
beef mince
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
coriander
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
30 g
butter (softened)
(Contains Milk;)
¼ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Zest lime then cut into wedges. Drain sweetcorn. Finely chop tomato and cucumber. Finely chop mild chorizo. • In a small bowl, combine the softened butter, lime zest, and paprika spice blend (see ingredients).
• Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Add butter mixture to the pan, lightly tossing to coat, 1 minute. Transfer to a serving bowl and cover to keep warm.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• While the fries are baking, wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-6 minutes. Transfer to a paper towel-lined plate and set aside. • Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Remove from heat, then add the water, stirring until combined.
• Lay mini flourtortillas on a chopping board. Spoon beef mince filling down the centre then sprinkle over half of the Cheddar cheese. • Roll tortillas up tightly and place, seam-side down, evenly spaced on a second lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake until golden and starting to crisp, 8-10 minutes.
• When the fries have 5 minutes remaining, remove tray from the oven. Sprinkle fries with the remaining Cheddar cheese. Bake until golden and crispy, 5 minutes. • In a medium bowl, combine tomato, cucumber, a squeeze of lime juice and a drizzle of olive oil. Season to taste.
• Drizzle corn with ranch dressing. • Transfer cheesy fries to a serving dish, then top with chorizo and tomato-cucumber salsa. Top with torn coriander. • Serve with cheesy beef flautas, light sour cream, tomato salsa and remaining lime wedges. Enjoy!