Bangin’ Berry Tacos

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Prep Time2 hr
Cook Time20 min


    Chipotle-Blackberry Steak:

  • 18 oz Sirloin Flap
  • ½ c Blackberries
  • 2 Tbsp. Minced Garlic
  • 1 Tbsp. Ground Cumin
  • 2 Tbsp. Chipotle Powder
  • 1 tsp Kosher Salt
  • 1 tsp Granulated Sugar
  • 1½ c Oil Blend
  • For the Strawberry Tortillas:

  • 2½ c Maseca Flour
  • 1 c Strawberries
  • 1½ c Water
  • 2 tsp Kosher Salt
  • 1 tsp Sugar
  • For the Pickled Blueberry Salsa:

  • 2 c Blueberries
  • 2 c Water
  • 1½ c White Wine Vinegar
  • 1 Tbsp. Kosher Salt
  • 3 Tbsp. Granulated Sugar
  • 1 each Cinnamon Stick
  • ¼ c Slivered Red Onions
  • ¼ c Green Onions cut on bias
  • ¼ c Julienned Watermelon Radish
  • 2 Tbsp. Minced Jalapeno
  • 1 Tbsp. Chopped Cilantro
  • 1 each Lime zest and juice
  • For the Raspberry-Guajillo Crema:

  • 2 c Mexican Sour Cream
  • ½ c Raspberries
  • 4 each Dried Guajillo Chilies-stems and seeds removed
  • 1 tsp 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 berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!