Soft wheat flour tortillas burst with South American flavours: juicy, spiced sirloin, charred corn, crème fraîche, jalapeño salsa, and fragrant chimichurri. All you need is a cold beverage, and you'll be soaking up the Argentinian sun in no time!
Serves
Scaled from the card's 2-serving amounts and rounded to measurable quantities.
Ingredients
🥣 Sauces
- 45ml Pesto Princess Chimichurri
🍯 Condiments
- 45ml White Wine Vinegar
🥬 Fruit & Vegetables
-
240g
Baby Tomatoes
rinsed & quartered -
1½
Onion
peeled & diced -
60g
Pickled Jalapeños
drained & roughly chopped -
225g
Corn
drained -
60g
Green Leaves
rinsed & roughly shredded
🥩 Meat & Protein
- 480g Free-range Beef Sirloin
🧀 Dairy
- 90ml Crème Fraîche
🍜 Grains & Noodles
- 6 Soft Wheat Flour Tortillas
📦 Other
- 20ml NOMU Mexican Spice Blend
🏠 From your kitchen
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
- Sugar/Sweetener/Honey
Allergens
Raw ingredient energy · 3 servings
| Ingredients on the card, at raw weight | 822 kcal |
| Cooking oil for frying estimated
7ml per person — the steps say “a drizzle” |
+57 kcal |
| Per person, including the oil | 879 kcal |
| Whole dish, raw ingredients | 2467 kcal / 1750g |
Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.
As printed on the card — cooked dish, per 100g
Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.
| Energy | 673kJ |
| Energy | 163kcal |
| Protein | 8.2g |
| Carbs | 14g |
| Sugars | 2.7g |
| Fibre | 1.7g |
| Fat | 5.6g |
| Saturated Fat | 2.3g |
| Sodium | 278mg |
Method
-
Crème Fraîche & Salsa Criolla
Season the crème fraîche to taste and set aside for serving. Place the white wine vinegar in a bowl with 2 tbsp of warm water. Add 2 tsp of a sweetener of choice and mix until dissolved. Toss through the quartered baby tomatoes, the diced onion, and the chopped pickled jalapeños (to taste). Season and set aside to pickle until serving.
-
Char the Corn
Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion, cover to keep warm, and set aside for serving.
-
Carne Asada
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter and the Mexican spice blend to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Season the slices to taste.
-
Toast Those Tortillas
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion and stack on a plate as you go to keep warm.
-
Build-a-Burrito
Lie the toasted tortillas out flat and smear over the crème fraîche and chimichurri. In the centre, create a layer of shredded green leaves, charred corn, and salsa criolla — use or lose the pickling liquid! Finally, top with the smoky sirloin slices. Fold it all up and use those hands to get stuck in!
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Sign inUCOOK · Modern-era card · cook within 3 days of delivery