Mexican-Style Street Food Kit
with Beef Birria-Style Tacos, Bacon Nachos & Esquites-Style Corn Salad | Serves 4+
- Gluten(Wheat)
- Milk
- Eggs
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
Transport yourself to the vibrant streets of Mexico with our Mexican-style street food kit! Dive into indulgence with cheesy bacon nachos and saucy beef birria-style tacos, perfect for a flavourful fiesta at home.
Ingredients
½
Onion
1
fresh chilli (optional)
2 clove
garlic
1
tomato
1
lime
1 sprig
spring onion
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1 packet
diced bacon
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 bag
coriander
1 packet
sour cream
(Contains: Milk)
1 packet
roasted tomato salsa
Not included in your delivery
olive oil
¼ cup
white wine vinegar
¼ cup
water
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice onion (see ingredients) and fresh chilli (if using). Finely chop garlic. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside. • Roughly chop tomato. Slice lime into wedges. Thinly slice spring onion. Grate carrot. Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over high heat. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Cook beef mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. Add Mexican Fiesta spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Remove from heat, then add the water, stirring until combined. Season with salt and pepper.
• Arrange mini flour tortillas on a lined oven tray. Divide beef mixture among tortillas, spooning it onto one half of each tortilla, then top with half the shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with a spatula. Brush or spray tortillas with a drizzle of olive oil and season. • Bake tacos until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing beef filling and cheese back into tacos.
• Meanwhile, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook diced bacon breaking up with a spoon, until golden, 6-7 minutes. • In a baking dish, place corn chips. Sprinkle over cooked bacon and remaining Cheddar cheese. • Bake nachos, until cheese is melted, 3-5 minutes.
• Wipe out frying pan and return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • In the last minute of cook time, add garlic and a drizzle of olive oil and cook until fragrant. • Transfer to a medium bowl, allow to slightly cool. Add spring onion, chilli, mayonnaise and a squeeze of lime juice. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Drain pickled onion. In a medium bowl, combine tomato, pickled onion, torn coriander, a squeeze of lime juice and a drizzle of olive oil. Season to taste. • Bring everything to the table. Serve beef birria-style tacos, bacon nachos and esquites-style corn salad with some sour cream, fresh tomato salsa, roasted tomato salsa and any remaining lime wedges. Enjoy!
