Bangin’ Berry Tacos

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Prep Time2 hr
Cook Time20 min


    For the Chipotle-Blackberry Steak:

  • 18 oz Sirloin flap
  • ½ cup California Giant blackberries
  • 2 tablespoons minced garlic
  • 1 tablespoon ground cumin
  • 2 tablespoons chipotle powder
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1½ cup oil blend
  • For the Strawberry Tortillas:

  • 2½ cups Maseca flour
  • 1 cup California Giant strawberries
  • 1½ cup water
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • For the Pickled Blueberry Salsa:

  • 2 cups California Giant blueberries
  • 2 cups water
  • 1½ cups white wine vinegar
  • 1 tablespoons kosher salt
  • 3 tablespoons granulated sugar
  • 1 each cinnamon stick
  • ¼ cup slivered red onions
  • ¼ cup green onions cut on bias
  • ¼ cup julienned watermelon radish
  • 2 tablespoons minced jalapeno
  • 1 tablespoons chopped cilantro
  • 1 each lime zest and juice
  • For the Raspberry-Guajillo Crema:

  • 2 cups Mexican sour cream
  • ½ cup California Giant raspberries
  • 4 each dried Guajillo Chilies-stems and seeds removed
  • 1 teaspoon kosher salt


  • For the Steak

    Place blackberries, garlic, cumin, chipotle powder, salt, and sugar into food processor and blend while slowly pouring in oil blend until marinade is smooth. Cut sirloin flap into 6oz portions, place in container and pour marinade over, cover and refrigerate for 2 hours or overnight if preparing ahead.
  • For the Tortillas

    Place strawberries in blender with water, salt and sugar, blend until fully incorporated. Place maseca in mixing bowl and slowly pour in strawberry water continuing to stir with your hands. Work the dough for several minutes until smooth and not sticking to your hands, then let dough rest at room temp for 10 minutes. Portion dough into 1oz balls then place in plastic lined tortilla press. Cook tortillas in cast iron pan over medium heat until golden on both sides.
  • For the Pickled Blueberry Salsa

    In a small sauce pot combine water, vinegar, salt, sugar, and cinnamon stick then bring to a boil. Reduce heat to simmer and continue to cook until salt and sugar have dissolved. Remove brine from heat and let cool to room temperature before pouring over the blueberries. Place brine-soaked blueberries in an airtight container and place in refrigerator for at least 2 hours (these will keep in the fridge for up to 3 weeks). Once berries are pickled strain and place in mixing bowl with onions, cilantro, jalapeno, watermelon radish, and lime zest and juice. Mix well and season with salt as needed.
  • For the Crema

    Rehydrate chilies by placing in small sauce pot with just enough water to cover. Bring to a boil then reduce heat to simmer and cook until chilies are soft. Place rehydrated chilies and any remaining liquid in food processor with raspberries and salt, blend until smooth. Fold chili and berry mixture into the sour cream and transfer to a squeeze bottle.
  • To plate

    Remove the steaks from the marinade and grill over medium-high heat to desired temperature, remove from heat and let rest for 5 minutes before slicing. Place 3 cooked strawberry tortillas on the plate followed by 2oz of sliced steak on each tortilla followed by pickled blueberry salsa, then the guajillo-raspberry crema. Garnish with cotija cheese and lime wedge.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!