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Barrio Box Recipe

Name: Barrio Tacos Lakewoods Barrio Box Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 0.375 lb ground beef (80/20) or shredded chicken; 0.25 cup yellow onion, finely diced; 0.5 tsp garlic, minced; 0.5 tbsp tomato paste; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.375 tsp kosher salt; 0.125 tsp black pepper; 2 tbsp water; 1 tsp vegetable oil (for skillet); 2 count corn tortillas (6-inch); 0.5 cup shredded iceberg or green cabbage; 2 tbsp fresh cilantro, chopped; 2 count lime wedges; 2 tbsp pickled red onion (optional); 2 oz corn tortilla chips (store-bought or homemade); 0.25 cup vegetable oil (if frying chips); 0.25 tsp kosher salt (for chips); 2 count roma (plum) tomatoes, halved; 0.5 count serrano or jalapeño chile, stem removed; 2 tbsp white onion, roughly chopped; 0.5 count garlic clove; 1 tbsp fresh cilantro leaves; 1 tsp fresh lime juice; 0.5 tsp kosher salt; 1 tbsp water (to thin, if needed); 0.5 tsp vegetable oil (optional, for richer salsa)

Inspired by Barrio Tacos Lakewood

Time30m

Serves1

Includes two tacos + chips and salsa roja

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Ingredients

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Taco Filling (makes 2 tacos)

3/8 lb ground beef (80/20) or shredded chicken

1/4 cup yellow onion, finely diced

1/2 tsp Garlic, minced

1/2 tbsp tomato paste

1/2 tsp Chili powder

1/4 tsp Ground cumin

1/4 tsp Smoked paprika

3/8 tsp kosher salt

1/8 tsp black pepper

2 tbsp water

1 tsp vegetable oil (for skillet)

Tortillas & Toppings (for 2 tacos)

2 count corn tortillas (6-inch)

1/2 cup shredded iceberg or green cabbage

2 tbsp Fresh cilantro, chopped

2 count Lime wedges

2 tbsp pickled red onion (optional)

Chips

2 oz corn tortilla chips (store-bought or homemade)

1/4 cup vegetable oil (if frying chips)

1/4 tsp kosher salt (for chips)

Salsa Roja (about 3/4 cup)

2 count roma (plum) tomatoes, halved

1/2 count serrano or jalapeño chile, stem removed

2 tbsp white onion, roughly chopped

1/2 count Garlic clove

1 tbsp Fresh cilantro leaves

1 tsp Fresh lime juice

1/2 tsp kosher salt

1 tbsp water (to thin, if needed)

1/2 tsp vegetable oil (optional, for richer salsa)

Method

Taco Filling (makes 2 tacos)

Heat a medium skillet over medium-high heat and add 1 tsp vegetable oil. When shimmering, add the diced onion and cook, stirring, 2–3 minutes until softened and translucent.

Add the garlic and cook 30 seconds until fragrant.

Add the ground beef (or shredded cooked chicken). Cook, breaking up meat with a spatula, until browned and cooked through, about 4–6 minutes for beef. Drain excess fat if desired.

Stir in tomato paste, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Cook 1 minute to toast the spices.

Add 2 tbsp water, lower heat to medium-low and simmer 2–3 minutes until mixture is saucy but not watery. Taste and adjust salt. Remove from heat and keep warm.

Tortillas & Assembly

Warm tortillas: heat a dry cast-iron skillet or griddle over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep tortillas wrapped in a clean kitchen towel to stay warm.

Assemble each taco: divide the taco filling evenly between the two tortillas. Top with shredded cabbage, chopped cilantro, and optional pickled red onion. Serve with a lime wedge alongside to squeeze over tacos.

Chips

If using store-bought chips: place 2 oz chips in the box or serving bowl and sprinkle with 1/4 tsp kosher salt if they are unsalted.

If making quick homemade chips: cut 2 corn tortillas into 6–8 wedges. Heat 1/4 cup vegetable oil in a skillet over medium-high until shimmering. Fry tortilla wedges in batches 45–60 seconds per side until crisp and golden. Transfer to paper towels and immediately season with 1/4 tsp kosher salt. Let cool slightly before serving.

Salsa Roja

Char tomatoes and chile: place halved roma tomatoes and the halved serrano (or jalapeño) on a hot dry skillet or under a broiler, cut side down, and char until blackened in spots and softened, about 4–6 minutes per side under broiler or 3–5 minutes per side on skillet.

Transfer the charred tomatoes and chile to a blender or food processor. Add 2 tbsp (approx.) chopped white onion, 1/2 garlic clove, 1 tbsp cilantro leaves, 1 tsp lime juice, 1/2 tsp kosher salt, and 1 tbsp water. (Reserve oil if using.)

Pulse briefly until you reach a slightly chunky to smooth texture, about 4–8 short pulses. Taste and adjust salt, lime, or heat as desired. If you prefer a smoother, richer salsa, blend longer and stir in 1/2 tsp vegetable oil at the end.

Transfer salsa to a small container, cool to room temperature, then refrigerate or keep chilled until packing into the Barrio Box. Yields about 3/4 cup.

Packaging and Serving

Place two warm tacos side by side in the box, add a small container of salsa roja, and a portion of chips. Include lime wedges and a small packet of extra cilantro or pickled onions if desired.

Serve immediately so tacos stay warm and chips remain crisp.