Meal Kit
Barbacoa Steak Tacos
with queso fresco and pickled vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
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Chef
Nigel Palmer
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 Small Flour Tortillas
- 1 Roma Tomato
- 1 Lime
- 2 oz. Sour Cream
- 2 oz. Queso Fresco
- 1 Shallot
- 1 Jalapeno Pepper
- 1 Tbsp. Chile and Cumin Rub
- ¼ oz. Cilantro
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.
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Nutrition (per serving)
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Calories750
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Carbohydrates57g
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Net Carbs53g
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Fat40g
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Protein42g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using flank steak, follow same instructions as steak strips.
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If using ground beef, follow same instructions as steak strips in Step 4, breaking up meat with a spoon.
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If using 20 oz steak strips, follow same instructions as 10 oz steak strips, seasoning with 1/4 tsp. salt and a pinch of pepper and cooking in batches if necessary.
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1 Prepare the Ingredients
Halve and peel shallot. Slice halves into very thin strips.
Mince cilantro (no need to stem).Halve lime and juice.Core tomato and cut into 1/4" dice.Stem jalapeño, seed, remove ribs, and slice into very thin strips. Wash hands and cutting board after working with jalapeño.Separate steak strips into a single layer and pat dry. -
2 Pickle the Vegetables
Combine jalapeño, lime juice, 1/4 the shallot (reserve remaining for steak strips), and a pinch of salt and pepper in a mixing bowl. Set aside at least 10 minutes to allow vegetables to pickle.
While vegetables pickle, make cilantro cream. -
3 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. -
4 Cook the Beef Mixture
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, 1/4 cup water, and a pinch of salt and pepper. Stir occasionally until tomato softens and water evaporates, 2-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with beef mixture, pickled vegetables (taste pickled vegetables before adding; jalapeño will be spicy!), queso fresco, cilantro cream, and remaining cilantro. Bon appétit!
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