Sirloin Carne Asada Tacos

Name: Sirloin Carne Asada Tacos with Southwest Crema and Pickled Shallot Salsa
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Poblano Pepper; 1 unit Roma Tomato; ¼ ounce Cilantro; 1 unit Shallot; 5 teaspoon White Wine Vinegar; 4 tablespoon Sour Cream; 1 tablespoon Southwest Spice Blend; 10 ounce Diced Steak; 6 unit Flour Tortillas; 1 teaspoon Sugar; 2 teaspoon Vegetable Oil; Salt; Pepper

with Southwest Crema and Pickled Shallot Salsa

Sara HeilmanPublished on September 24, 2019

4.4

(9.1K customers rated)

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There are few things more satisfying than steak for dinner. Until now! These carne-loaded tacos are hearty, filling, and most of all--delicious. Tender bites of seared steak are piled into warm tortillas along with a tangle of veggies, Southwest-spiced crema, and zingy pickled shallot—all topped off with a sprinkle of fresh cilantro. Taco’bout a weeknight win.

Tags:

Spicy

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Poblano Pepper

1 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Shallot

5 teaspoon

White Wine Vinegar

4 tablespoon

Sour Cream

(Contains: Milk)

1 tablespoon

Southwest Spice Blend

10 ounce

Diced Steak

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

1 teaspoon

Sugar

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2803 kJ

Calories670 kcal

Fat27 g

Saturated Fat11 g

Carbohydrate50 g

Sugar11 g

Dietary Fiber4 g

Protein41 g

Cholesterol110 mg

Sodium1150 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

•Small Bowl

•Large Pan

•Paper Towel

Instructions

Wash and dry all produce. Core, deseed, and thinly slice poblano. Finely dice tomato. Finely chop cilantro leaves and stems. Halve, peel, and thinly slice shallot. In a medium bowl, combine half the shallot, vinegar, 1 tsp sugar (1½ tsp for 4 servings), and salt. Set aside, stirring occasionally.

In a small bowl, combine sour cream, half the Southwest Spice, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, stirring, until slightly softened, 3-4 minutes. Stir in remaining shallot and a big pinch of salt and pepper. Cook, stirring, until lightly browned and softened, 2-3 minutes. Turn off heat; transfer to a second medium bowl. Wipe out pan.

Pat diced steak dry with paper towels. Heat another drizzle of oil in same pan over high heat. Add steak and season with salt, pepper, and remaining Southwest Spice. Cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Return veggies to pan; stir until combined. Turn off heat.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. (Alternatively, wrap tortillas in foil and warm in a 425 degree oven for 5 minutes.) Stir tomato into bowl with pickled shallot.