Barbacoa Steak Tacos

with queso fresco and pickled vegetables

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat, Soy

A note about serious food allergies

“Where's the beef?” that old lady in the commercial asked many, many years ago. She was referring to burgers, but we could have told her that the beef can be found in these barbacoa steak tacos. (Quick, get a time machine and we'll go back and tell her.) Mouthwatering steak strips, cooking with shallot, tomato, and seasoning, fill warm tortillas along with pickled shallot and jalapeño, crumbly queso, and cilantro cream. We hope the old lady, wherever she is, found her burger; we prefer our beef in taco form like right here.

In Your Box (serves 2)

  • 1 Shallot
  • ¼ oz. Cilantro
  • 1 Jalapeño Pepper
  • 1 Lime
  • 1 Roma Tomato
  • 10 oz. Steak Strips
  • Info
    2 oz. Sour Cream
  • Info
    6 Small Flour Tortillas
  • 1½ Tbsp. Chile and Cumin Rub
  • Info
    2 oz. Queso Fresco
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Halve and peel shallot. Slice halves into very thin strips. Mince cilantro (no need to stem). Stem jalapeño, remove seeds and ribs, and slice into very thin strips. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Halve lime and juice. Core tomato and cut into ¼" dice. Separate steak strips into a single layer and pat dry.

  • Step 2 - Pickle the Vegetables

    Pickle the Vegetables

    Combine jalapeño (to taste), lime juice, ¼ the shallot (reserve remaining for steak strips), and a pinch of salt and pepper in a mixing bowl. Toss to coat, then set aside to allow flavors to marry.

  • Step 3 - Make Cilantro Cream and Warm Tortillas

    Make Cilantro Cream and Warm Tortillas

    In another mixing bowl, combine sour cream, half the cilantro (reserve remaining for garnish), 1 tsp. olive oil, 1 tsp. water, and a pinch of pepper. Set aside. Place a large non-stick pan over medium-high heat. Working in batches, place tortillas in hot pan and cook until warmed through, 30-60 seconds, flipping halfway through. Immediately remove tortillas to a piece of foil and wrap to keep warm. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Beef Mixture

    Cook the Beef Mixture

    Return pan used to warm tortillas to medium-high heat. Add 2 tsp. olive oil and steak strips to hot pan. Stir occasionally until lightly browned, 2 minutes. Add remaining shallot and stir occasionally until shallot softens, 2-3 minutes. Add tomato, seasoning rub, ¼ cup water, and a pinch of salt and pepper. Stir occasionally until tomato softens and water evaporates, 2-3 minutes. Remove from burner.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with beef mixture, pickled vegetables, queso fresco, cilantro cream, and remaining cilantro. (Taste pickled vegetables before adding; jalapeño will be spicy!) Bon appétit!