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Beef Skewer Tacos with Corn Poblano Salsa

This recipe is a quick, delectable family night meal with Mexican flavors. My son likes it when I cook food on a stick but you can absolutely skip the skewering and just rub a steak with the spices. I love charred little gems, as it gives this vegetable a completely new life. Sometimes I will char these and top with balsamic reduction and blue cheese as a snack.


  • 2 NY strip steaks, cut in cubes
  • Olive oil
  • Salt
  • Masa Mole Mexican Blend
  • 2 corn on the cobs, kernels removed
  • 1 poblano chile, diced
  • Juice from 1 lime
  • 1 head of little gem, split in half

Pickled onions

  • 1 red onion, sliced
  • 1 cup vinegar (white, apple cider, champagne, etc)
  • 1 cup water
  • 2 Tbsp sugar
  • 2 tsp salt
  • Spices (black pepper, coriander, sumac or whatever you are feeling)

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Photo of Beef Skewer Tacos with Corn Poblano Salsa


  1. Mix all of the ingredients for the pickled onions together in a pot and bring to a boil. As soon as it boils, remove from the heat and pour liquid over the sliced onions and reserve. This can be made weeks ahead of time.
  2. Cut the steak into cubes and rub with olive oil and season generously with salt and Masa Mole. Thread the cubes onto skewers.
  3. Grill or broil the steak on high heat for about 3 minutes per side or until desired doneness.
  4. Heat a sauté pan to high heat and add the poblano peppers to the dry pan to char for about 2 min before adding the corn. The corn just needs to be heated through. Season to taste with salt and juice from 1 lime.
  5. Remove the corn and poblanos to a bowl to keep warm. Heat the pan to high heat and add the halved little gem to chat the flat side. Cover with a top to steam and soften the lettuce but only char the flat side. Remove from heat when cooked and season with salt and lime juice.
  6. Serve the beef skewers with tortillas, corn-poblano salsa, pickled onions and charred little gems on the side.


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