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Chorizo-Spiced Beef Tacos

Chorizo-Spiced Beef Tacos with Caramelized Onion and Jalapeño-Lime Crema

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Recipe Details

Story

If taco night has gotten a little ho-hum in your kitchen, Chef Liz has the antidote. She browns beef with Spanish chorizo-inspired spices, then piles the filling into warm tortillas with caramelized onions, jalapeño-spiked crema, and red cabbage. These sweet-meets-heat tacos are also Dad-approved for Father’s Day.

Tags

    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 860
    • Protein 43g
    • Total Carb 63g
    • Total Fat 47g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • lime
      1
      lime
    • cilantro
      1/8 ounce
      cilantro
    • yellow onion
      1
      yellow onion
    • jalapeño
      1
      jalapeño
    • dark brown sugar
      1/2 tablespoon
      dark brown sugar
    • flour tortillas
      6
      flour tortillas
    • sour cream
      2 ounces
      sour cream
    • ground beef
      12 ounces
      ground beef
    • chorizo seasoning
      1 tablespoon
      chorizo seasoning
    • shredded red cabbage
      3/4 cup
      shredded red cabbage

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium pan
    • aluminum foil

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 425°F. Rinse all produce. If you have a zester and want to infuse your slaw with even more flavor, zest up to ½ of lime, then halve. Roughly chop cilantro leaves and stems, keeping separate. Peel onion, halve, and thinly slice. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince. In a medium bowl, stir together brown sugar and ¼ cup water until sugar dissolves.

    2. Caramelize onion

      Caramelize onion

      Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and cook, stirring frequently, until browned and softened, 6-8 minutes. Add brown sugar mixture and cook, stirring, until liquid evaporates, 2 minutes more. Reserve bowl for Step 5. Remove pan from heat; season with ¼ teaspoon salt. Transfer onion to a piece of foil and seal to keep warm. Wipe pan clean and reserve for Step 4.


    3. Warm tortillas and make crema

      Warm tortillas and make crema

      While onion caramelizes, stack tortillas, wrap in foil, and place in oven to warm for 5-10 minutes. Meanwhile, in a small bowl, stir together sour cream, juice of ½ lime, up to half of jalapeño (it's spicy, so feel free to use less), cilantro stems, ¼ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve.


    4. Cook chorizo-spiced beef

      Cook chorizo-spiced beef

      Pat beef dry with a paper towel. Return pan from onion to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add chorizo seasoning, beef, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Remove pan from heat.


    5. Make slaw

      Make slaw

      While beef cooks, in bowl from brown sugar mixture, whisk together lime zest (if using), 1 squeeze lime juice, 1 teaspoon olive oil, ⅛ teaspoon salt, and pepper as desired. Add cabbage and toss to coat. Cut any remaining lime into wedges for serving.


    6. Plate chorizo-spiced beef tacos

      Plate chorizo-spiced beef tacos

      Divide warmed tortillas between serving plates and layer with chorizo-spiced beef, then caramelized onion, then jalapeño-lime crema, then slaw. Garnish with remaining cilantro. Serve with lime wedges for squeezing over. Dig in!

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