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
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!
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
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 flank steak, follow same instructions as steak strips.
If using ground beef, follow same instructions as steak strips in Step 4, breaking up meat with a spoon.
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.
Prepare the Ingredients
Halve and peel shallot. Slice halves into 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 thin strips. Wash hands and cutting board after working with jalapeño.
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. Set aside to pickle, at least 10 minutes.
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, 15-30 seconds per side.
Immediately remove tortillas from pan to a piece of foil and wrap in a pouch. 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.
Cook the Steak Strip Mixture
Return pan used to warm tortillas to medium-high heat. Add 1 tsp. olive oil and steak strips to hot pan. Stir occasionally until lightly browned, 2-3 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 water evaporates and steak reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Remove from burner.
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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