Tex-Mex Pulled Beef Burrito Bowl
with Charred Corn Salsa & Garlic Rice
You've tried pulled pork. How about giving our tender and tasty pulled beef a go! Start with garlic rice, add our mouth-watering, spiced beef and top it off with charred corn salsa. Now it's time to grab your sombrero, say "Hola!" and let the fiesta begin!
Our pulled beef is gently cooked while vacuum-sealed (or sous vide as the French say). The meat may look pale, but it's packed with flavour and moisture!
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
2 clove
garlic
1 packet
basmati rice
1
tomato
1
carrot
1 bunch
coriander
½ tin
sweetcorn
½ packet
tomato paste
1 sachet
Tex-Mex spice blend
1 packet
pulled beef
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt
½ cup
water (for the beef)
2 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the tomato. Grate the carrot (unpeeled). Roughly chop the coriander. Drain the sweetcorn (see ingredients).
Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened, 3-4 minutes. Add the remaining butter, the tomato paste (see ingredients) and Tex-Mex spice blend and cook, stirring, until fragrant, 1-2 minutes. Add the water (for the beef) and pulled beef and cook, breaking up with a spoon, until heated through, 2-3 minutes. Season with pepper.
Add the tomato, coriander, white wine vinegar and a drizzle of olive oil to the charred corn. Season with salt and pepper and toss to combine.
Divide the garlic rice between bowls and top with the Tex-Mex pulled beef. Serve with the charred corn salsa and sprinkle with the shredded Cheddar cheese.