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Restaurants›Barrio Tacos Lakewood›Premium Barrio Box Recipe

Premium Barrio Box Recipe

Name: Barrio Tacos Lakewoods Premium Barrio Box Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 pieces corn or flour tortillas; 6 oz grilled marinated skirt or flap steak (sliced thin); 1 tbs vegetable oil; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh lime juice; 0.25 cup onion; 2 tbs fresh cilantro (chopped); 2 tbs crumbled queso fresco or cotija; 1 tsp pickled jalapeño slices (optional); 2 cups blue or yellow corn tortilla chips; 0.25 tsp kosher salt; 1 tbs unsalted butter; 1 tbs all-purpose flour; 1 cup whole milk; 4 oz white American cheese (diced) or Monterey Jack; 1 oz cream cheese; 1 tsp finely chopped roasted poblano or jalapeño (seeds removed); 0.25 tsp ground cumin; 0.125 tsp ground black pepper; 0.5 tsp lime juice; 0.5 tsp hot sauce (optional); 2 pieces ripe avocados; 2 tbsp finely diced red onion; 1 tbsp fresh cilantro (chopped); 1 tbs fresh lime juice; 2 tbsp finely diced roma tomato (optional); 0.5 tsp kosher salt; 0.125 tsp ground black pepper; 0.5 tsp jalapeño (seeded and finely minced, optional)

Inspired by Barrio Tacos Lakewood

Time25m

Serves1

Includes two tacos + chips and your choice of queso blanco or traditional guacamole

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Ingredients

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Tacos (make 2)

2 pieces corn or flour tortillas

6 oz grilled marinated skirt or flap steak (sliced thin)

1 tbs Tuscany sunflower oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs Fresh lime juice

1/4 cup Onion

2 tbs fresh cilantro (chopped)

2 tbs crumbled queso fresco or cotija

1 tsp pickled jalapeño slices (optional)

Chips

2 cups blue or yellow corn tortilla chips

1/4 tsp kosher salt

Queso Blanco (optional)

1 tbs Unsalted butter

1 tbs 00 bread flour

1 cup whole milk

4 oz white American cheese (diced) or Monterey Jack

1 oz Cream cheese

1 tsp finely chopped roasted poblano or jalapeño (seeds removed)

1/4 tsp Ground cumin

1/8 tsp ground black pepper

1/2 tsp ReaLime juice

1/2 tsp hot sauce (optional)

Traditional Guacamole (optional)

2 pieces ripe avocados

2 tbsp finely diced red onion

1 tbsp fresh cilantro (chopped)

1 tbs Fresh lime juice

2 tbsp finely diced roma tomato (optional)

1/2 tsp kosher salt

1/8 tsp ground black pepper

1/2 tsp jalapeño (seeded and finely minced, optional)

Method

Tacos (assemble 2)

Prepare steak

Season sliced steak with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering. Add steak slices in a single layer and sear 1–2 minutes per side until browned and just cooked through. Remove from heat, toss with 1 tablespoon fresh lime juice and let rest 2 minutes.

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat about 15–20 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Chop toppings

While steak rests, finely dice 1/4 cup onion and chop 2 tablespoons cilantro. Crumble 2 tablespoons queso fresco.

Assemble each taco: place warmed tortilla on a plate, divide steak evenly between the two tortillas (about 3 oz per taco). Top with diced onion, chopped cilantro, crumbled queso, and pickled jalapeño slices if using. Serve with any reserved lime wedges.

Chips

If using store-bought chips, arrange 2 cups on a small tray and sprinkle lightly with 1/4 tsp kosher salt. If frying your own, heat 1/2 inch neutral oil in a skillet to 350°F (175°C), cut tortillas into wedges and fry in batches until crisp, drain on paper towels and season immediately with salt.

Queso Blanco (optional)

Melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in 1 tablespoon flour and cook 30–45 seconds until lightly golden, whisking constantly. Gradually whisk in 1 cup whole milk and bring to a gentle simmer until slightly thickened, about 2–3 minutes.

Reduce heat to low and add 4 oz diced white American or Monterey Jack cheese and 1 oz cream cheese, whisking until smooth and fully melted. Stir in 1 teaspoon roasted poblano, 1/4 tsp ground cumin, 1/8 tsp black pepper, 1/2 tsp lime juice and 1/2 tsp hot sauce if using. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally, and serve in a small bowl alongside chips.

Traditional Guacamole (optional)

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash with a fork to your preferred texture (chunky or smooth).

Add 2 tablespoons finely diced red onion, 1 tablespoon chopped cilantro, 1 tablespoon fresh lime juice, 2 tablespoons diced roma tomato (if using), 1/2 tsp kosher salt, 1/8 tsp black pepper and 1/2 tsp minced jalapeño (if using). Stir gently to combine and taste; adjust salt and lime as needed.