Meal Kit
Barbacoa Steak Tacos
with cheese and cilantro cream
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Nigel Palmer
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 1 Roma Tomato
- 1 Lime
- 1 Shallot
- 1 Jalapeno Pepper
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1 oz. Light Sour Cream
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1 oz. Shredded Quesadilla Cheese
- 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) DOLRR9P8
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Calories640
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Carbohydrates53g
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Net Carbs49g
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Fat31g
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Protein38g
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Sodium1460mg
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef or Impossible burger, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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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 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 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 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 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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