Barbacoa Steak Tacos

with queso fresco and pickled vegetables

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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, cooked 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. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

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
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    2 oz. Queso Fresco
  • Info
    6 Small Flour Tortillas

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.

  • Nutrition (per serving)

  • Calories
    702
  • Carbohydrates
    56g
  • Fat
    33g
  • Protein
    43g
  • Sodium
    1609mg

Recipe Steps

You Will Need

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

Before You Cook

  • 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 ¼" 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, ¼ 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, ¼ 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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