Meal Kit

Barbacoa Steak Tacos

with queso fresco

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 6 days

Contains: Milk, Wheat

  • Over 30g protein
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 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)

  • 10 oz. Steak Strips
  • Info
    6 Small Flour Tortillas
  • 1 Roma Tomato
  • 1 Lime
  • 1 Shallot
  • 1 Jalapeño Pepper
  • Info
    1 oz. Sour Cream
  • Info
    1 oz. Queso Fresco Crumbles
  • 1 Tbsp. Chile and Cumin Rub
  • ¼ oz. Cilantro
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • If using 20 oz. steak strips, follow same instructions as 10 oz., working in batches if necessary.  You may have leftover filling.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare the Ingredients

    Mince cilantro (no need to stem).

    Halve lime and juice.

    Core tomato and cut into 1/4" dice.

    Halve and peel shallot. Slice halves into thin strips.

    Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño.

    Pat steak strips dry. Coarsely chop, then separate pieces.

  2. 2

    Marinate the Vegetables

    Combine jalapeños (to taste), lime juice, 1/4 the shallots (reserve remaining for steak strips), and a pinch of salt and pepper in a mixing bowl. Set aside to marinate, at least 10 minutes.

    While vegetables marinate, continue recipe.

  3. 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, dry pan and cook until warmed through, 15-30 seconds per side.

    Remove from burner and immediately transfer to a piece of foil and wrap in a pouch to keep warm. Reserve pan; no need to wipe clean.

    To microwave tortillas instead, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

  4. 4

    Cook the Steak Strip Mixture

    Return pan used to warm tortillas to medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until lightly browned, 2-3 minutes.

    Add remaining shallots and stir occasionally until shallots soften, 2-3 minutes.

    Add tomatoes, chile and cumin rub, 1/4 cup water, and a pinch of salt and pepper. Stir occasionally until water evaporates, no pink remains on steak, and steak reaches a minimum internal temperature of 145 degrees, 2-3 minutes.

    Remove from burner. Rest, 3 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with steak strip mixture, vegetables (taste vegetables before adding; jalapeños will be spicy!), cheese, cilantro cream, and remaining cilantro. Bon appétit!

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