Carne Picada Beef Tacos
with Roasted Zucchini & Mexican-Spiced Crema
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
When it comes to tacos, carne picada is a gold standard among fillings. For this streamlined version, you’ll brown ground beef along with pre-sliced red onions and shards of our ready-to-go roasted peppers. Serve on warmed tortillas with a schmear of spiced crema, and a side of hefty roasted zucchini spears. Rest easy knowing our Mexican Moments seasoning blend has got those south-of-the-border flavours covered.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 50g Sliced red onions
- 2 Zucchini (green, yellow or heirloom)
- 2 Roasted peppers
- 30ml Vegetable demi-glace
- 60ml Crema
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Aluminum foil
Total Fat
31 g
Saturated Fat
12 g
Sodium
1280 mg
Total Carb
52 g
Sugars
9 g
Protein
35 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the zucchini lengthwise; halve crosswise. Thinly slice the roasted peppers.
Roast the zucchini
On a lined sheet pan, toss the zucchini with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 10 to 12 min., until tender.
Make the filling
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the onions and sauté, 3 to 4 min., until beginning to brown. Add the beef and garlic; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the demi-glace and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until the beef* is cooked through and the sauce has thickened. Add the roasted peppers; stir well.
Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through.
Make the spiced crema
Meanwhile, in a small bowl, combine the crema, remaining spices and S&P.
Plate your dish
Divide the tortillas between your plates. Spread with the spiced crema. Top with the filling. Serve the zucchini on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
