Mexican-Style Street Food Kit
with Cheesy Beef Flautas, Chorizo Loaded Fries & Roasted Corn Cobs | Serves 4+
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Eggs
- Cashew
- Walnut
- Almond
- Macadamia
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.
Ingredients
2
Potato
1
Lime
2
Corn
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: Eggs, Milk;)
1 packet
coriander
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
Not included in your delivery
olive oil
30 g
butter (softened)
(Contains: Milk;)
¼ cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Zest lime then cut into wedges. Slice corn into thirds. Finely chop tomato and cucumber. • Finely chop mild chorizo. • In a large bowl, combine softened butter, lime zest, and paprika spice blend (see ingredients). • Add corn pieces to the butter mixture and toss to coat.
• Place fries on one side of a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Place corn pieces on the other side of the tray, then bake until tender, 20-25 minutes.
• While the fries & corn are cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo until golden, 4-6 minutes. Transfer to a paper towel-lined plate and set aside. • Return the 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 flour tortillas on a chopping board. Spoon filling down the centre then sprinkle 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. Transfer paprika spiced corn to a serving dish and set aside. • 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!
