Cheesy Mexican Beef Birria-Style Tacos
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Cheesy Mexican Beef Birria-Style Tacos

Cheesy Mexican Beef Birria-Style Tacos

with Creamy Slaw, Coriander & Dipping Sauce

Tonight’s tacos are getting extra love and care. The beef filling is cooked in your slow cooker till meltingly tender, before being slotted into soft, warm tacos with a fresh, crunchy slaw. Don’t throw out that sweet and savoury liquid at the bottom of your slow cooker - that’s where the flavour is! Serve it alongside and dip your tacos in before you take a bite.

Tags:
Spicy
Allergens:
Milk
•Gluten(Wheat)
•Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time4 hours 10 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Beef Chuck Roll

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1

carrot

1 packet

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains Egg; )

1 packet

coriander

1 packet

Cheddar cheese

(Contains Milk; )

Not included in your delivery

olive oil

1 cup

water

1 tsp

brown sugar

20 g

butter

(Contains Milk; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3300 kJ
Calories788 kcal
Fat42 g
of which saturates17.4 g
Carbohydrate52.5 g
of which sugars13.4 g
Dietary Fibre11.1 g
Protein46.1 g
Sodium1491 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan
•Slow Cooker

Instructions

1
1

• Cut beef chuck roll into 3cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef chuck until browned on all sides, 3-4 minutes. • SPICY! The 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 minute.

2
2

• Transfer beef chuck (including pan juices!), the water, brown sugar and butter to the slow cooker, then set cooking temperature to high. • Place lid on slow cooker and cook, stirring each hour, until beef is tender and falls apart, 4 hours.

TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil) and bake until beef is tender, 90 minutes.

3
3

• When the slow cooker has 10 minutes remaining, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Grate carrot. • In a large bowl, combine carrot, shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper

4
4

• When the beef is done, reserve some sauce in a small serving bowl, then shred beef using two forks. • Bring everything to the table to serve. • Build tacos by filling tortillas with creamy slaw and Mexican birria-style beef. • Tear over coriander. • Serve with the dipping sauce. Enjoy!