Carne surtida’ literally means assorted meats, and it’s a term used in the Hispanic community typically referring to a mix of deli meats. However, in this case, the 'surtida' (assorted) refers to the Trifecta bison and beef patties used to create these great tasty tacos.
About This Recipe
I got the inspiration for this sauce while scrolling through TikTok - what a great app. Slightly umami, smokey, and acidic, the combination of onion, pureed chipotle in adobo peppers, lime juice and spices work incredibly well together to bring you a sauce that helps the mix of ground meats shine through.
This recipe is incredibly simple to make, but the result can be slightly dull in color; that's why I suggest the addition of different garnishes. The contrast of the white from the cotija with the red from the pickled red onions or Fresno peppers, and the green of the cilantro or jalapeño will create a beautiful lunch or dinner you can show off in your Instagram story (tag us if you do!).
Nutrition Tip: The serving size for this recipe is two tacos. However, if you need extra calories, simply add extra tacos to your plate to meet your caloric needs.
- 8 ounces or 2 Trifecta beef patties, crumbled
- 8 ounces or 2 Trifecta bison patties, crumbled
- 8 corn tortillas, warmed
- 4 teaspoon cotija cheese, grated
- 4 tablespoon reduced sodium soy sauce or tamari
- 1 tablespoon chipotle peppers in adobo, canned, pureed
- 6 tablespoons lime juice
- 1 onion, yellow
- 2 teaspoon garlic, fresh, minced
- 1 teaspoon dry oregano
- 1 teaspoon cumin
- 2 tablespoon olive oil
- Cilantro, optional
- Pickled red onions, optional
- Lime wedges
Step One: Blend the Sauce and Prepare the 'Carnes'
In a blender combine the sauce ingredients, and blend for 30-45 seconds, until fully combined. The consistency should be thick, not watery.
Remove Trifecta beef and bison patties from the tray and crumble cold with your hands into a microwave safe bowl.
Step Two: Combine Carnes and Sauce. Reheat. Serve
Pour blended sauce into the bowl with beef and coat evenly by mixing with a spoon. Microwave for a minute and a half covered with a damp paper towel. Remove from microwave carefully.
If desired, this can also be reheated on the stove by spraying a saute pan with oil and adding the carne surtida beef. Heat over medium high heat stirring constantly for 2-3 minutes. Reduce heat to medium low and cook until half of the sauce is reduced and thickened up. Turn off the heat immediately and keep warm on the side. Set a timer, you don’t want to boil the sauce too long to the point of complete evaporation.
Meanwhile, warm up the tortillas by either using the microwave and reheat them wrapped in damp cloth for 30-45 seconds, or by reheating them over an open flame or on a hot non stick pan, quickly turning the tortillas on each side to warm them through. Keep them warm together wrapped in a napkin cloth.
Serving and Storing
Place two tortillas next to each other on a plate, with opposite ends holding opposite sides up. Serve 2 ounces of the carne surtida on each tortilla. Top with 1 tablespoon of cotija cheese and garnish with cilantro, pickled red onions, and sliced fresh sweet or fresno peppers.