“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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
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. Wash hands 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, 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 at least 10 minutes to allow flavors to marry.
While vegetables pickle, make cilantro cream.
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 in a pouch to keep warm. Keep pan over medium-high heat.
Cook the Beef Mixture
Add 2 tsp. olive oil and steak strips to hot pan. Stir occasionally until lightly browned, 2 minutes.
If using ground beef, follow the same cooking times and break up meat with a spoon while cooking.
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!
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