Barbacoa-Inspired Ground Beef
with Sweet Pepper-Cauliflower ‘Rice’ & Spiced Sour Cream
Cooking time
15 minutes
Servings
2/4
Calories
510 /serving
If it sounds like barbecue, there’s a reason. Originating in the Caribbean and firmly cemented in Mexican cuisine, barbacoa is said to derive from the Taíno language, referring to a slow-cooking method for meats. Those rich flavours and tender textures inspire a snuggly meal of browned ground beef, tomato sauce, cilantro and our America Latina blend of ancho chilies and sesame seeds. Scoop it over riced cauliflower dotted with sweet pepper and dollop with spiced sour cream.
We will send you:
- 340g Ground beef (high-protein serving)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Bunch of cilantro
- 1 Sweet pepper
- 30ml Apple cider vinegar
- 100ml Tomato sauce
- 30g Vegetable demi-glace
- 43ml Sour cream
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Sulphites
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
12 g
Sodium
740 mg
Total Carb
20 g
Sugars
10 g
Protein
39 g
Fibre
5 g
Preparation
Mise en place
Roughly chop the cilantro leaves and stems. Core and small-dice the sweet pepper.
Sauté the sweet pepper & cauliflower rice
In a large pan, heat a drizzle of oil on medium-high. Sauté the sweet pepper and cauliflower rice, 6 to 8 min., until softened; season with ⅓ of the spices and S&P.
Cook & coat the beef
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the beef; season with ¾ of the remaining spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the tomato sauce, demi-glace, 1 tbsp water (double for 4 portions) and the vinegar (start with ½ for a milder flavour); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until the sauce has thickened and the beef* is cooked through. Add ⅔ of the cilantro; stir well.
Make the spiced sour cream
In a small bowl, combine the sour cream, remaining spices and S&P.
Plate your dish
Divide the sweet pepper-cauliflower rice between your plates. Top with the beef. Drizzle with the spiced sour cream. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
