Mexican Birria-Style Beef Brisket Tacos
with Guacamole, Zingy Cucumber & Chargrilled Capsicum Relish
- Milk
- Sulphites
- Wheat
- Gluten
Indulge in the savory allure of our Mexican Birria-Style Beef Brisket Tacos, where tender, slow-cooked brisket is seasoned to perfection and baked into warm tortillas. Each bite is a burst of flavour, complemented by creamy guacamole and a bright and zesty salsa.
Ingredients
300 g
Slow-Cooked Beef Brisket
1
Red Onion
1
Avocado
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Onion Chutney
(Contains: Sulphites; )
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Mexican Fiesta Spice Blend
1
Lemon
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Sprinkle over Mexican Fiesta spice blend and add a splash of water. 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.
• While the brisket is baking, thinly slice onion (see ingredients). Drain sweetcorn (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn and onion until tender, 4-5 minutes. • Remove pan from heat, add onion chutney and stir to combine.
• Meanwhile, finely chop cucumber. Slice avocado in half, then scoop out the flesh. Slice lemon (see ingredients) into wedges. • In a medium bowl, lightly mash avocado with a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a second medium bowl, combine cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• When the brisket is ready, shred in the baking dish using two forks. Add onion and corn mixture, then stir to combine.
• Arrange mini flourtortillas on a lined oven tray. Divide beef brisket among tortillas, spooning it onto one half of each tortilla, then top with shredded 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. • Bake tacos until cheese has melted and tortillas are golden, 8-10 minutes
• Bring everything to the table to serve. • Divide cheesy Mexican birria-style beef brisket tacos between plates. • Serve with zingy cucumber salad, guacamole and chargrilled capsicum relish. • Serve with remaining lemon wedges. Enjoy!
