Beef Brisket Tacos & Crushed Tomato Salsa
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. To expand your kitchen expertise, grab the food processor and whizz up a salsa - make it chunky or smooth to your preference! This DIY salsa is so tasty paired with beef brisket and refried beans - watch out, you'll be on taco night duty every week!
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.
Ingredients
1 packet
slow-cooked beef brisket
1
tomato
1
carrot
1 clove
garlic
1
red onion
1 packet
black beans
1 sachet
Tex-Mex spice blend
1 packet
mixed salad leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mild chipotle sauce
(Contains Soy;)
2 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• Crush tomato and pickled onion in a mortar and pestle and pound until your preferred consistency. • Add the brown sugar, a drizzle of olive oil and a pinch of salt and pepper and stir to combine.
TIP: Add a drizzle more vinegar, if this is to your taste!
• 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 (see ingredients) 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 flourtortillas on a plate in 10-second bursts until warmed through.
• Shred beef brisket using two forks and add the mild chipotle and stir to combine. • Fill tacos with salad, beef brisket and refried black beans. • Top with crushed tomato salsa and light sour cream to serve. Enjoy!