Spiced Beef Rump Tacos & Charred Corn Salsa
with Dill-Parsley Mayo Slaw
Sometimes it can be tricky to find new ways to jazz up tacos but not tonight - onion chutney on beef rump is taking out the guesswork and creating new inspiration for your taco night. We also threw in a herby mayo into the slaw for a bit of fun.
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
sweetcorn
1
tomato
1 packet
Beef Rump
1 sachet
Aussie Spice Blend
1 packet
Onion Chutney
(Contains Sulphites; )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
Shredded Cabbage Mix
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 bag
parsley
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside. • Meanwhile, finely chop tomato. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last 2 minutes of cook time, add Aussie spice blend, and cook, stirring, until fragrant, 1-2 minutes. • Remove from the heat, then add onion chutney and a splash of water, stirring to combine. Transfer to a plate to rest.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Meanwhile, add tomato and a drizzle of vinegar and olive oil to the bowl of charred corn. Season to taste. • In a second medium bowl, combine shredded cabbage mix and dill & parsley mayonnaise.
Little cooks: Kids can help combine the ingredients for the salsa and slaw
• Slice beef rump. • Top each tortilla with dill-parsley mayo slaw, spiced beef and charred corn salsa. • Tear over parsley to garnish. Enjoy!
Little cooks: Kids can help build the tacos!