Loaded Birria-Style Beef Brisket Tacos
with Charred Corn Salsa & Cheddar- Gluten(Wheat)
- Milk
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Sesame
- Soy
- Wheat
- May contain traces of allergens
Birria is how you really make tacos irresistible. Cook up a beef brisket stew, with tomato sugo and chipotle, that will melt in your mouth for that burst of flavour. When it’s ready to go, add it to the tacos and top with charred corn salsa and some cheese. Birria-style tacos are too good to be true! *Unfortunately, this week's capsicum and coriander were in short supply, so we've replaced them with tomato and spring onion. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
½ packet
tomato sugo
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
1 sachet
beef-style stock powder
1 packet
Slow-Cooked Beef Brisket
1
tomato
½
Brown Onion
2
radish
1 bunch
spring onion
½
lime
1 tin
sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • To a baking dish, add tomato sugo (see ingredients), mild chipotle sauce, the water, beef-style stock powder and slow-cooked beef brisket (plus any packet juices!). Stir to combine. Cover tightly with foil and bake for 12 minutes. • Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes.
• Meanwhile, roughly chop tomato. Thinly slice onion (see ingredients) and radish. Thinly slice spring onion. Slice lime into wedges. Drain the sweetcorn.
• Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a small bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook tomato and onion, tossing, until tender, 5-6 minutes. Season with salt and pepper.
• To the bowl of charred corn, add radish, spring onion, a squeeze of lime juice and a drizzle of olive oil. Season to taste. • When the beef has rested, shred the beef in the baking dish with two forks. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table to serve. • Build your tacos by filling tortillas with some birria-style beef brisket, sautéed veggies and charred corn salsa. • Top with shredded Cheddar cheese. Serve with any remaining lime wedges. Enjoy!
