Chipotle Barbacoa Tacos
with Quick Pickled Onions and Salad
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Shredded Beef
(Contains Soy)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Sweet Bell Pepper
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tsp
Chipotle Powder
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
Utensils
Instructions
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.