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Taco Tuesdays? How about Tacos Every day? It starts with Steak-EZE® Redi-Steak® Sirloin Beef and goes all-Mexican-Barbacoa with a traditional blend of dried chilies and spices that’s baked ever-so-slowly. It’s an authentic Mexican miracle.
SERVES 3 TACOS
3 pieces Flour Tortillas, street taco size (Can substitute for corn tortillas)
4.5 oz. Barbacoa Steak (See sub recipe)
2 Tbsp Cotija cheese, grated
1.5 oz. Quick pickled Red Onions (See sub recipe)
3 tsp Cilantro, freshly chopped
1/3 cup Water
1/3 cup Beef Stock
1 each Dried Guajillo Chiles, stemmed, seeded, and torn into large pieces
1 each Dried Ancho Chiles, stemmed, seeded, and torn into large pieces
1 tsp Garlic, granulated
2 tsp Apple Cider Vinegar
½ tsp Salt
½ each Chipotle Pepper in Adobo
1/8 tsp Black Pepper
¼ tsp Oregano, Mexican, dried
1/8 tsp Allspice
Directions for Barbacoa Steak Recipe
Step 1 – Defrost the Steak-EZE® Redi-Steak® Sirloin Beef overnight in the refrigerator.
Step 2 – Combine the water, beef stock, vinegar, chilies, garlic, herbs and spices in a pot and bring to a boil. Turn off the heat, put a lid on the pot and let the ingredients steep for 15 minutes
Step 3 – Preheat oven to 375°F
Step 4 – Put the contents of the pot into a blender and puree them for 1 minute.
NOTE: Make sure the top is securely on you blander. Start it on its lowest speed and gradually increase the speed to medium.
Step 5 – Combine the barbacoa sauce and the Steak-EZE® Redi-Steak® Sirloin Beef in an oven safe dish. Mix well.
Step 6 - Cover the dish with aluminum foil and bake in the oven for 20 – 25 minutes on until the barbacoa steak is between 165°F and 195°F.
Directions for Quick Pickled Red Onion Recipe
Step 1 – Combine the vinegar, sugar and salt in a microwave safe container and microwave on high for 1 minute
Step 2 – Stir the warm vinegar until the sugar and salt have completely dissolved
Step 3 – Put the sliced red onion into a reclose-able plastic bag and add the warm seasoned vinegar on top of them.
Step 4 – Seal the bag and refrigerate for at least 1 hour. Can be held refrigerated for up to 1 week.
½ cup Vinegar, rice, or apple cider
1 ½ Tbsp Sugar
½ Tbsp Salt
1 each Red Onion, sliced thin
- Coming Soon