Cheesy Mexican Beef Birria-Style Tacos
with Creamy Slaw, Coriander & Dipping Sauce
Tonight’s tacos are getting extra love and care. The beef filling is cooked in your slow cooker till meltingly tender, before being slotted into soft, warm tacos with a fresh, crunchy slaw. Don’t throw out that sweet and savoury liquid at the bottom of your slow cooker - that’s where the flavour is! Serve it alongside and dip your tacos in before you take a bite.
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
Ingredients
1 packet
Beef Chuck Roll
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
carrot
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
coriander
1 packet
Cheddar cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Cut beef chuck roll 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. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. 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 the slow cooker, then 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 a lid (or tightly with foil) and bake until beef is tender, 90 minutes.
• When the slow cooker has 10 minutes remaining, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Grate carrot. • In a large bowl, combine carrot, shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper
• When the beef is done, reserve some sauce in a small serving bowl, then shred beef using two forks. • Bring everything to the table to serve. • Build tacos by filling tortillas with creamy slaw and Mexican birria-style beef. • Tear over coriander. • Serve with the dipping sauce. Enjoy!