This fun, fresh and fast meal is nothing short of fancy. Turn this take away fave into a gourmet dinner delight, because who said a beef brisket naked burrito bowl couldn't be fit for royalty? The flavours are so premium that it deserves a crown!
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.
1
Lime
1
Avocado
1
Long Chilli
1
Soffritto Mix
1
Slow-Cooked Beef Brisket
1
Mexican Fiesta Spice Blend
1
Passata
1
Mild Chipotle Sauce
(Contains Soy;)
1
Microwavable Basmati Rice
(Contains Soy;)
1
Light Sour Cream
(Contains Milk;)
1
Cheddar Cheese
(Contains Milk;)
1
Coriander
olive oil
butter
• Slice lime into wedges. Slice avocado in half, then scoop out the flesh. Thinly slice chilli (if using). • In a medium bowl, lightly mash avocado with a squeeze of lime juice. Season to taste. • In a large bowl, transfer slow-cooked beef brisket including the liquid and shred with 2 forks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, tossing occasionally, until just softened, 2-3 minutes. • Add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Stir in Tex-Mex spice blend, passata, mild chipotle sauce and the butter, until slightly thickened, 1-2 minutes.
• Meanwhile, microwave basmati rice until steaming, 2 minutes.
• Divide rice between bowls. Top with Mexican beef brisket, smashed avocado and sour cream. • Sprinkle over Cheddar cheese, long chilli and tear over coriander. Serve with any remaining lime wedges. Enjoy!