A traditional New Mexican style red chile sauce perfect as a topping for enchiladas, burritos and eggs. But it can also be used as a pizza base instead of the marinara sauce or as a marinade for a variety of proteins.  Add a Crockpot and a little time and your savory dinner is done! Use as a shortcut to have more time and energy for the things in life most important to you!

This recipe features our New Mexican Red Chile Sauce

SALSA RCS Red Chile Korean BBQ Tacos 2

Red Chile Korean Style BBQ Tacos

Our Red Chile Korean Style BBQ Tacos are the perfect fusion of New Mexican and Korean BBQ.  If you love New Mexican red chile and the tanginess of Korean BBQ, these tacos will become your favorite!
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Course Main Dish
Cuisine Comfort Food, Fusion
Servings 12 tacos
Calories 278 kcal

Ingredients
  

Red Chile Korean Style BBQ Beef

  • 1 – 16 oz. jar BUENO® Red Chile Sauce
  • ¼ cup soy sauce, low sodium
  • ¼ cup sesame seed oil
  • ¼ cup dark brown sugar
  • 2 tsp. ginger, grated
  • 1 Tbsp. garlic, minced
  • 1 tsp. black pepper
  • 1 pound boneless beef top round, raw thinly sliced
  • 2 Tbsp. vegetable oil

Tacos

  • 3 cups Red Chile Korean Style BBQ Beef
  • 2 cups red cabbage, shredded
  • ¼ cup fresh cilantro, chopped
  • 3 medium avocado, chopped
  • 1 small white onion, chopped
  • 1 cup sour cream
  • 2 Tbsp. lime juice
  • 1 doz. pkg. BUENO® Skinny Minis® Tortillas

Instructions
 

Red Chile Korean Style BBQ Beef

  • Combine first seven ingredients (except beef or vegetable oil) into baking dish.
  • Slice raw beef thinly against grain.
    1 pound boneless beef top round, raw
  • Add beef to marinade, mix thoroughly and cover with plastic wrap.
    3 cups Red Chile Korean Style BBQ Beef
  • Refrigerate for at least 2 hours or overnight.
  • Remove from refrigerator and let stand prior to searing.
  • In a large skillet, heat vegetable oil over medium-high.
    2 Tbsp. vegetable oil
  • Sear marinated beef pieces one at a time two to three minutes per side until caramelized.
  • Remove cooked beef pieces from skillet and reserve on plate. Yield: About 3 cups

Tacos

  • Heat tortillas.
    1 doz. pkg. BUENO® Skinny Minis® Tortillas
  • Add ¼ cup cooked meat to tortilla.
  • Garnish each taco with approximately 2 Tbsp. cabbage, 1 Tbsp. avocado and 2 tsp. onion and 1 tsp. cilantro.
  • In a small bowl, combine sour cream and lime juice to make a crema. Drizzle 1 Tbsp. crema over each taco or an amount to your liking.
    1 cup sour cream, 2 Tbsp. lime juice

Nutrition

Calories: 278kcalCarbohydrates: 16gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 34mgSodium: 467mgPotassium: 1073mgFiber: 5gSugar: 7gVitamin A: 385IUVitamin C: 16mgCalcium: 52mgIron: 2mg
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