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Cilantro Beef Tacos

with Fresh Tomatoes & Spiced Rice

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 870 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These tacos highlight our new cilantro sauce, which we’re using to create a vibrant, zesty coating for thin slices of beef. They’re tucked into warm tortillas alongside a juicy, spicy combo of fresh tomatoes and pickled jalapeño, for another bright layer of flavor.

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Cook the rice:
1 Cook the rice:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. In a medium pot, combine the rice, half the spice blend (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Make the spicy tomatoes:
2 Make the spicy tomatoes:

While the rice cooks, wash, dry, and halve the tomatoes. Roughly chop the pepper. In a medium bowl, combine the halved tomatoes, vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Thoroughly wash your hands and cutting board immediately after handling the pepper.

Cook the beef:
3 Cook the beef:

While the rice continues to cook, pat the beef dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook without stirring, 2 to 3 minutes, or until lightly browned. Add the cilantro sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat.

Warm the tortillas:
4 Warm the tortillas:

While the beef cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Fill the warmed tortillas with the cooked beef, spicy tomatoes (discarding any liquid), and sour cream or crema. Serve the tacos with the cooked rice. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the rice:
1 Cook the rice:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. In a medium pot, combine the rice, half the spice blend (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Make the spicy tomatoes:

While the rice cooks, wash, dry, and halve the tomatoes. Roughly chop the pepper. In a medium bowl, combine the halved tomatoes, vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Thoroughly wash your hands and cutting board immediately after handling the pepper.

Make the spicy tomatoes:
Cook the beef:
3 Cook the beef:

While the rice continues to cook, pat the beef dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook without stirring, 2 to 3 minutes, or until lightly browned. Add the cilantro sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat.

4 Warm the tortillas:

While the beef cooks, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Warm the tortillas:
Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Fill the warmed tortillas with the cooked beef, spicy tomatoes (discarding any liquid), and sour cream or crema. Serve the tacos with the cooked rice. Enjoy!