Street Steak Tacos

Street Steak Tacos with Roasted Poblanos and Lime Crema

Street Steak Tacos

for

with Roasted Poblanos and Lime Crema

Prep Time: 55 mins Calories: (per serving)745

Carbs: 69g Fat: 25g Protein: 40g Sodium: 790mg

Contains Beef

Contains Gluten

Contains Dairy

Mild Spice

Customer Favorite!
4.4 of 5 stars

This taco entrée is popular in north Mexico, combining a local beef steak complemented by sweet and hot poblano chile peppers and juicy yellow onions. In this recipe, you will marinate the steak after cooking, taking advantage of the cooling time of the steak. You will also roast the poblano peppers, then briefly steam them, allowing the skin to quickly and easily peel off. For a quicker option - simply sauté the onions and peppers on the stovetop.

¡Buen provecho, Madison!

Note: This recipe requires a food processor!

Read through the entire recipe prior to cooking.

USDA recommends cooking beef* to an internal temperature of 145°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked beef may increase your risk of foodborne illness.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Preheat oven to 425 degrees

Wash and dry all produce

Mince garlic

Halve

lime

, quarter remaining

lime

Peel, then slice

onion

into ½ inch thick rounds; chop remaining onion

Roast Poblanos and Onions

Photo based on 2-serving recipe

Roast Poblanos and Onions

Line baking sheet with aluminum foil

Toss poblano peppers and sliced onions with olive oil, salt, and pepper until fully coated

Roast in oven for 25-35 minutes, turning halfway through

Transfer to bowl, cover, and let steam for 10 minutes

Alternative:Cook on grill or stovetop for 6-12 minutes

Make Marinade

Photo based on 2-serving recipe

Make Marinade

While peppers and onions are roasting, add cumin, chopped onion, garlic, juice from lime halves, and 1

teaspoon salt in food processor

Process until smooth, 30 seconds

Alternative:If you do not have a food processor, then mix well in bowl

Grill Steak

Photo based on 2-serving recipe

Grill Steak

Coat

large

skillet with olive oil on medium-high heat until shimmering

Add steak, cook until well browned on both sides and fully cooked (internal temperature is 145 degrees), ~5 minutes per side

Alternative:Cook on grill instead

Transfer steak to plate and poke all over with fork

Pour onion marinade over steak, cover with foil, and let marinate until ready to eat

Grill Tortillas and Finish Veggies

Photo based on 2-serving recipe

Grill Tortillas and Finish Veggies

While steak marinates, warm tortillas in now-empty skillet, in batches, until warm and spotty brown, 30 seconds per side

When poblanos are done steaming, peel, de-stem, and de-seed them, then slice them into thin strips

Roughly chop roasted onion slices

In small bowl, whisk sour cream, juice from

lime wedges, and salt and pepper (to taste)

Remove steak from marinade and slice into thin strips against the grain

Plate

Plate tortillas with steak and veggies

Top with lime crema

Serve with lime wedge

Enjoy!

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