Quesabirria-Inspired Beef and Pork Tacos
with Charred Corn and Tomato-Cucumber Salsa
Gooey cheddar cheese combined with charred sweet corn and bold Tex-Mex seasoned beef and pork mix make for some undeniably tasty quesadillas. A refreshing salsa of tomato and cucumbers, along with a dollop of zesty lime crema, takes these babies to the next level!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Mélange de bœuf et de porc hachés
6 pièce(s)
Tortillas de farine
(Contient Sulfites, Blé Peut contenir Soya, Avoine, Seigle, Sésame, Triticale, Lait)
113 g
Maïs en grains
1 pièce(s)
Tomate
1 pièce(s)
Mini concombres
56 g
Oignon, haché
1 pièce(s)
Lime
½ tasse(s)
Cheddar, râpé
(Contient Lait)
1 pièce(s)
Crème sure
(Contient Lait)
2 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
1 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
Pas inclus dans votre livraison
½ cc
Sucre*
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Halve cucumber lengthwise, then cut into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut the remaining lime into wedges.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and corn. Cook, stirring often, until corn is lightly charred, 5-6 min.
- Remove from heat, then transfer to a large bowl.
- Meanwhile, whisk together 1/2 tsp (1 tsp) lime zest, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add tomatoes and cucumbers to the bowl with dressing. Season with salt and pepper, then stir to combine.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix. Break up meat into smaller pieces. Cook, stirring occasionally, until no pink remains in meat, 4-5 min.** Carefully drain and discard excess fat.
- Add tomato sauce base, Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until meat is coated, 1-2 min.
- Remove from heat. Transfer meat to the bowl with onions and corn.
- Add cheese to the bowl with veggies and meat. Season with salt and pepper, then stir to combine.
- Carefully wipe the pan clean.
- Arrange tortillas on a clean surface.
- Spread filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling.
- Reheat the same pan (from step 3) over medium-high. When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side. Transfer quesadillas to a plate. Reduce heat to medium and repeat with remaining quesadillas.
- Combine sour cream and 1/4 tsp (1/2 tsp) lime zest in a small bowl.
- Cut quesadillas into wedges, then divide between plates. Top with tomato-cucumber salsa.
- Dollop lime crema over quesadillas.
- Squeeze a lime wedge over top, if desired.