Charred Corn and Jalapeño Beef Tacos
with Sour Cream and Cheddar
Charred corn, jalapeños and chipotle sauce add layers of delicious, spicy smokiness to these beef tacos. A sprinkling of cheddar and a refreshing crunch from the cabbage provides some respite from the mild heat!
Ingredients: Ground beef • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Thaw-friendly corn (corn, modified vinegar) • Red cabbage • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Green onion • Jalapeno pepper.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Jalapeño
113 g
Corn Kernels
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
113 g
Red Cabbage, shredded
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Green Onion
Not included in your delivery
2.33 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Quarter jalapeño lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeños.)
- Add corn to an unlined baking sheet, then pat dry with paper towels.
- Add jalapeños next to corn. Drizzle 1 tsp (2 tsp) oil over jalapeños, then spread over both sides. Season with a pinch of salt.
- Broil in the top of the oven, flipping jalapeños and tossing corn halfway through, until dark-brown in spots, 5-6 min.
- When done, transfer charred jalapeños to a cutting board to cool.
- Meanwhile, thinly slice green onion.
- Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, to taste, then whisk to combine.
- Add cabbage and green onions to the bowl, then toss to combine. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- Add Tex-Mex paste to the pan. Cook, stirring often, until beef is coated, 1 min.
- While beef cooks, wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas.)
- Roughly chop jalapeños.
- Add charred jalapeños and corn to the pan with beef. Cook, stirring often, until mixture is combined, 1 min.
- Remove the pan from heat, then stir in chipotle sauce until combined and warmed through.
- Divide tortillas between plates. Top with coleslaw, cheese and beef filling.
- Dollop sour cream over top.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the pork.**