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    Crepe2

Shredded Beef Cornmeal Crepes

Serves portions

1. Bring vinegar to a boil, dissolve salt and sugar, pour over onion in a bowl and set aside 2. Whisk together all crepe ingredients, and set aside and…

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Prep Time:

Cook Time:

Ingredients:


  • For Crepes:
  • 1/2 cup flour
  • 1/4 cup yellow cornmeal
  • 1/2 tsp ground cumin
  • 1 tbsp chopped fresh cilantro
  • 1/4 tsp salt
  • 2/3 cup whole milk
  • 1 egg
  • 1 tbsp melted butter
  • For Beef:
  • 1 cup Del Real Seasoned Shredded Beef
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup Del Real Fire Roasted Green Salsa
  • 1/4 cup shredded cheddar cheese
  • For Pepper Sauce:
  • 3 piquillo peppers from jar
  • 1/2 cup canned crushed or diced tomato
  • salt to taste
  • For Garnish
  • 1/4 sour cream, with squeeze of half a lime
  • 1/4 cup red onion, sliced
  • 1 cup white vinegar
  • 1/2 tbsp sugar
  • 1/4 tsp salt
  • 4 avocado slices


Instructions:

1. Bring vinegar to a boil, dissolve salt and sugar, pour over onion in a bowl and set aside 2. Whisk together all crepe ingredients, and set aside and move on to beef… 3. In medium hot skillet, sautee bell pepper and onion until softened. Add beef and green salsa, stir together and set to low heat 4. Puree or blend piquillo peppers and tomato until smooth, season with salt to taste 5. In medium low skillet, rub pan with butter and pour 1/4 cup of batter, rolling pan around until it covers entire bottom. Let cook 1 minute, flop over, let cook one more minute. Remove crepe to paper towel and cook remaining batter. 6. Assemble: Add portion of beef to middle of crepe, top with half the cheese, roll crepe up over itself. Add dollop of piquillo puree to center of plate, place rolled crepe in middle. Top with avocado slices, pickled onion, cilantro sprig. Drizzle sour cream mixture over top.

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