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Chipotle Barbacoa Tacos

Chipotle Barbacoa Tacos

with Quick Pickled Onions and Salad

20-MIN MEAL
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We're bringing the taqueria home tonight! This easy dinner comes together in a cinch, without the time and effort of a slow-cooker. Packed with rich and smoky flavours, this meal will have you dreaming of your next Mexican vacation.

Tags:Quick PrepEasy Clean-upOptional SpiceQuick
Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Shredded Beef

(ContainsSoy/Soja)

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

160 g

Sweet Bell Pepper

1 tbsp

Mexican Seasoning

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 tsp

Chipotle Powder

56 g

Onion, sliced

56 g

Spring Mix

6 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Cilantro

Not included in your delivery

2 tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4226 kJ
Calories1010 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate77 g
Sugar12 g
Dietary Fiber6 g
Protein52 g
Cholesterol115 mg
Sodium1700 mg
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Large Bowl
Whisk
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Heat Guide for Steps 2 and 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp for spicy!

Add onions, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove pot from heat. Transfer onions, including liquid, to a medium bowl. Set aside in the fridge to cool

2

While onions cool, core, then cut pepper into 1/4-inch slices. Roughly chop cilantro. Stir together sour cream with 1/4 tsp Chipotle Powder (Reference Heat Guide) in a small bowl. Season with salt and pepper. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add beef, Mexican Seasoning, 1/4 tsp Chipotle Powder (Reference Heat Guide) and 1/2 cup water (dbl for 4 ppl). Cook, breaking up beef with a spoon, until fragrant and heated through, 4-5 min.**

4

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)

5

Whisk together 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix and half the cilantro. Season with salt and pepper, then toss to combine.

6

Drain the pickled onions and discard liquid. Divide tortillas between plates. Top with beef filling and pickled onions. Spoon over chipotle sour cream and sprinkle remaining cilantro over tacos. Serve salad on the side.