Mexican Birria-Style Beef Brisket Tacos

Name: Mexican Birria-Style Beef Brisket Tacos with Guacamole, Zingy Cucumber & Tomato Salsa
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 g Slow-Cooked Beef Brisket; 1 Red Onion; 1 Avocado; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 1 packet roasted tomato salsa; 1 packet Onion Chutney; 1 Cucumber; 6 Mini Flour Tortillas; 1 sachet Mexican Fiesta Spice Blend; 1 Lemon

with Guacamole, Zingy Cucumber & Tomato Salsa

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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.

Tags:

Spicy

Allergens:

Milk

•Sulphites

•Wheat

•Gluten

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Slow-Cooked Beef Brisket

Red Onion

Avocado

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

roasted tomato salsa

1 packet

Onion Chutney

(Contains: Sulphites; )

Cucumber

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 sachet

Mexican Fiesta Spice Blend

Lemon

Nutrition Values

Calories1080 kcal

Energy (kJ)4540 kJ

Fat74 g

of which saturates29.1 g

Carbohydrate60.8 g

of which sugars15.8 g

Dietary Fibre13.4 g

Protein37.9 g

Cholesterol90.4 mg

Sodium1750 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

•Baking Dish

•Baking Paper

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 roasted tomato salsa. • Serve with remaining lemon wedges. Enjoy!