Chipotle Barbacoa Tacos

Name: Chipotle Barbacoa Tacos with Quick Pickled Onions and Salad
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Shredded Beef; 6 unit(s) Flour Tortillas; 1 unit(s) Sweet Bell Pepper; 8 g Mexican Seasoning; 2 tbsp Red Wine Vinegar; 4 g Chipotle Powder; 56 g Red Onion, sliced; 56 g Spring Mix; 1 unit(s) Sour Cream; 7 g Cilantro; 2 tbsp Oil*; ¼ tsp Salt and Pepper*; 2 tbsp Sugar*

with Quick Pickled Onions and Salad

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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.

Allergens:

Soy

•Sulphites

•Wheat

The quantities provided above are averages only.

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

Preparation Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Shredded Beef

(Contains: Soy)

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)

1 unit(s)

Sweet Bell Pepper

8 g

Mexican Seasoning

(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

2 tbsp

Red Wine Vinegar

(Contains: Sulphites)

4 g

Chipotle Powder

(May contain traces of: Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)

56 g

Red Onion, sliced

56 g

Spring Mix

1 unit(s)

Sour Cream

7 g

Cilantro

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tbsp

Sugar*

Nutrition Values

Calories780 kcal

Fat38 g

Saturated Fat11 g

Carbohydrate68 g

Sugar22 g

Dietary Fiber4 g

Protein41 g

Cholesterol95 mg

Sodium1360 mg

Trans Fat0.5 g

Potassium750 mg

Calcium200 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Measuring Spoons

•Small Bowl

•Large Non-Stick Pan

•Measuring Cups

•Large Bowl

•Whisk

•Strainer

Cooking Steps

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

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

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

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!)

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

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