Cheesy Mexican Birria-Style Brisket Tacos
with Guacamole, Salsa & Sour Cream
Birria-style tacos are a traditional spicy and savoury Mexican beef stew. We know you’re time poor during the week so we’ve used this inspiration and added our slow-cooked beef brisket to speed up the process. Finish it off with the usual Tex-Mex suspects: a delicious guac, tomato salsa, melty cheese and a dash of sour cream.
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 tin
Sweetcorn
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
½ sachet
Tex-Mex Spice Blend
1 packet
Slow-Cooked Beef Brisket
1
Tomato
½
Lime
1
Avocado
6
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar Cheese
(Contains Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Drain sweetcorn. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. To a medium baking dish, add sweet & savoury glaze, Tex-Mex spice blend (see ingredients) and slow-cooked beef brisket (plus any packet juices!). Stir to combine. • Cover with foil, then roast for 22 minutes.
• Remove from oven. Uncover, then turn over beef and add corn. Roast, uncovered, until browned and heated through, 8-10 minutes.
• While the beef is roasting, finely chop tomato. • Slice lime into wedges.
• Slice avocado in half, then scoop out the flesh. • In a medium bowl, lightly mash avocado with a squeeze of lime juice. • Stir in tomato and season with salt and pepper.
Little cooks: Take charge by mashing the avo!
• When the brisket is ready, shred in the baking dish using two forks. • Arrange mini flourtortillas over a lined oven tray. Divide beef brisket and corn between tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season to taste. • Bake tacos, until cheese has melted and tortillas are golden, 10-12 minutes.
Little cooks: Help with sprinkling the cheese!
• Bring everything to the table to serve. • Divide cheesy Mexican birria-style brisket tacos between plates. • Serve with guacamole, tomato salsa, light sour cream and any remaining lime wedges. Enjoy!