“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.
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.
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.
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.
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.
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!