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Classic Beef Tacos with Restaurant-Style Salsa and Chipotle Lime Crema Recipe

Name: Classic Beef Tacos with Restaurant-Style Salsa and Chipotle Lime Crema
Total time: 25 min
Yield: 2
Ingredients: 1 unit Red Onion; 1 unit Roma Tomato; 1 unit Lime; ¼ ounce Cilantro; 4 tablespoon Sour Cream; 1 teaspoon Chipotle Powder; 1.5 ounce Tomato Paste; 1 tablespoon Southwest Spice Blend; 10 ounce Ground Beef; 6 unit Flour Tortillas; ¼ cup Monterey Jack Cheese; 1 teaspoon Vegetable Oil; Salt; Pepper

HelloFresh

The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a deliciously classic taco that’s sure to satisfy. Basically, it’s what you picture when you hear (see: dream about) “tacos for dinner.” There’s spiced beef and onion, fresh tomato salsa, chipotle lime crema, and Monterey Jack all piled into steamy-soft tortillas. Taco’bout a killer meal.

Ingredients

1 unit Red Onion

1 unit Roma Tomato

1 unit Lime

¼ ounce Cilantro

4 tablespoon Sour Cream

1 teaspoon Chipotle Powder

1.5 ounce Tomato Paste

1 tablespoon Southwest Spice Blend

10 ounce Ground Beef

6 unit Flour Tortillas

¼ cup Monterey Jack Cheese

1 teaspoon Vegetable Oil

Salt

Pepper

Method

Wash and dry all produce. Halve,

peel, and thinly slice onion; mince a few

slices until you have 2 TBSP (3 TBSP for

4 servings). Dice tomato. Roughly chop

cilantro leaves and stems. Quarter lime.

In a small bowl, combine tomato,

minced onion, half the cilantro, and a

squeeze of lime juice to taste. Season

with salt and pepper. In a separate small

bowl, combine sour cream, a squeeze

of lime juice, and a pinch of chipotle

powder to taste. Season with salt and

pepper. Add 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 sliced

onion and cook, stirring occasionally,

until slightly softened, 3-4 minutes.

Season with salt and pepper.

Add beef to pan with onion;

cook, breaking up meat into pieces,

until browned and cooked through, 4-6

minutes. (TIP: If there’s excess grease

in your pan, carefully pour it out.) Add

tomato paste, Southwest Spice, and

¼ cup water (⅓ cup for 4 servings).

Cook, scraping up any browned bits from

bottom of pan, until mixture is thickened

and saucy, 1-2 minutes. Season with salt

and pepper. If you like things spicy, stir in

a pinch of remaining chipotle powder.

While beef cooks, wrap tortillas in

damp paper towels and microwave until

warm and pliable, 30 seconds.

Divide beef filling between

tortillas. Sprinkle with Monterey

Jack and top with salsa, crema,

and remaining cilantro. Serve with

remaining lime wedges on the side.

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