Name: [Slow Cook] NZ Mexican Slow Cooked Beef Hard Shell Tacos with Creamy Slaw, Coriander, Sour Cream & Dipping Sauce
Total time: 4 h 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 sachet Coriander; 1 packet Sour Cream; 6 Mini Flour Tortillas; 1 packet Tomato Paste; 1 sachet Mexican Fiesta Spice Blend; 300 g Beef Rump; 1 Carrot; 1 packet Shredded Cabbage Mix

HelloFresh

Recipes

Mexican Recipes

[Slow Cook] NZ Mexican Slow Cooked Beef Hard Shell Tacos

with Creamy Slaw, Coriander, Sour Cream & Dipping Sauce

Get up to $175 off

Tags:

High Protein

Allergens:

Milk

•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

Total4 hours 10 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Coriander

1 packet

Sour Cream

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

300 g

Beef Rump

Carrot

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories637 kcal

Energy (kJ)2660 kJ

Fat28 g

of which saturates10.7 g

Carbohydrate49.4 g

of which sugars12.7 g

Dietary Fibre8.9 g

Protein42.2 g

Sodium1090 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.

Cooking Steps

• Cut beef chuck steak 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. • Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute.

• Transfer beef chuck (including pan juices!), the water, brown sugar and butter to slow cooker and 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 lid (or tightly with foil) and bake until beef is tender, 90 minutes.

• When the slow cooker has 20 minutes remaining, preheat oven to 200°C/180°C fan-forced. • Drape mini flour tortillas in between wire racks and grill until golden, 8-10 minutes.

• Grate carrot.

• In a large bowl, combine carrot, shredded cabbage mix, mayonnaise, a drizzle of white wine vinegar and olive oil. Season to taste.

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