Chorizo and Quinoa Stuffed Tomatoes

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Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Stuffed Tomatoes are little treasures!  And these Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, mozzarella, chives, garlic, and oregano are simply divine!  Juicy tomatoes are hollowed out and the insides are mixed with these amazing ingredients and then stuffed back in.  You get the warm juicy tomato with a salty and hearty center.  Each bite is salty, peppery, creamy, and incredibly flavorful!  These can be stuffed ahead and then baked right before serving.  Have as a side or a main for the perfect Summer treat!!

This recipe is a great one for pulling ingredients out of your freezer!  All you need to buy are the tomatoes.  Here are the ingredients that you can have on hand in the freezer: chorizo, cooked quinoa, parmesan, minced garlic.  Click here to get my printable cheat sheet with 10 more Freezer Hacks to make easy dinners!

Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Quinoa added to Tomatoes = Complete Meal

Quinoa is a great side on it’s own or ingredient to bulk up other foods, such as stuffings!  It’s actually a seed, not a grain, but the texture is similar to a grain or even a couscous, but a little more fluffy.  It has a mild, slightly nutty taste, but it’s mild, so it really absorbs any flavors you mix with it. 

But the really magic of quinoa is in the health benefits!  1 cup of cooked quinoa has 8g of complete protein and 5g of fiber.  It also has Iron, Manganese, Lysine, and magnesium!  

That’s why combining quinoa with veggies really does give you a complete balanced meal with vitamins, fiber, protein, and other nutrients.

Try these other easy and delicious Quinoa Recipes!

Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11) and a small-medium pot with lid for the quinoa and a large pan or skillet for the filling, such as my favorite 12″ Ceramic Pan.

Oh, and mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD FOR YOUR STUFFED TOMATOES

We are all busy and making dinner during the week can be overwhelming. Here are steps you can prep in advance. (See full recipe below) 

For this recipe, you can make the filling and stuff the tomatoes ahead and then bake them right before serving.

Using a paring knife, cut off the top of the tomato. Then cut around the inside wall of tomato on an angle inward to remove the center and hollow out the tomato. Scrape any access out with a spoon, careful not to poke through the tomato. Save the insides by removing them into a bowl for the filling.  I also dice up the top that I cut off.

Place the tomatoes on a sheet pan.  

    

Next, make the filling, which is just breaking up the chorizo and rendering it in a pan.  

Add the tomatoes insides, garlic, cooked quinoa, oregano, salt, and pepper.  Mix to combine.  Turn off the heat and mix in the parmesan and the mozzarella.

1 cup measuring cup adding cooked quinoa to chorizo and tomatoes in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Spatula mixing quinoa, chorizo, tomato filling in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
Adding shredded mozzarella to quinoa, chorizo, tomato filling in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Pour out any excess water from the tomatoes and then stuff them with the filling on the sheet pan. Move on to cooking or cover and store in the fridge for up to 24 hours in advance.

Hand spooning filling into a tomato on sheet pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

4 Stuffed Tomatoes on sheet pan with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Can I substitute another meat for the Chorizo?

Yes, you can substitute with an Italian Sausage or Pancetta.  You could also use bacon!  This recipe has pre-cooked chorizo, so just be sure to fully cook through any raw meat if you go that route.

Can I use another filling besides Quinoa?

You could….but it really changes so much in this recipe!  I highly recommend trying the Quinoa.  If you absolutely do not like or cannot get Quinoa, you could substitute with rice or couscous or even bread crumbs. 

COOK YOUR STUFFED TOMATOES 

Bake the tomatoes for 20 minutes. Remove from the oven and let rest for 10 minutes so that the filling and the juices can settle. 

ENJOY!  😍 Carrie

Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 
Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 
5 from 1 vote
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Chorizo and Quinoa Stuffed Tomatoes

Stuffed Tomatoes are little treasures!  And these Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, mozzarella, chives, garlic, and oregano are simply divine!  Juicy tomatoes are hollowed out and the insides are mixed with these amazing ingredients and then stuffed back in.  You get the warm juicy tomato with a salty and hearty center.  Each bite is salty, peppery, creamy, and incredibly flavorful!  These can be stuffed ahead and then baked right before serving.  #stuffedtomatoes #healthydinner #summerfood

Course Main Course
Cuisine Spanish
Keyword chorizo, healthy dinner, meal prep, quinoa, Stuffed Tomato
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 4 servings
Calories 167 kcal
Author Carrie Tyler

Ingredients

  • 4 Beefsteak Tomatoes, large
  • 1 link Chorizo, precooked
  • 1 cup Quinoa, cooked
  • 1/2 cup Parmesan Cheese, grated
  • 2 Tbsp Chives, chopped
  • 1 clove Garlic
  • 2 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Shredded Mozzarella

Instructions

Prep Ahead Steps

  1. Using a paring knife, cut off the top of the tomato. Then cut around the inside wall of tomato on an angle inward to remove the center and hollow out the tomato. Scrape any access out with a spoon, careful not to poke through the tomato. Save the insides by removing them into a bowl for the filling. Place the tomatoes on a sheet pan.

    Knife cutting into the inside of a tomato to hollow it out for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
  2. Remove the outer casing from the chorizo and chop it or break it up into small pieces.

    Chorizo in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
  3. To a preheated hot pan, add the chorizo and cook for 2-3 minutes just to start releasing the oils. Then add the tomatoes insides, garlic, cooked quinoa, oregano, salt, and pepper. Mix to combine. Turn off the heat and then mix in the parmesan cheese and the shredded mozzarella.

    Adding shredded mozzarella to quinoa, chorizo, tomato filling in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
  4. Pour out any excess water from the tomatoes and then stuff them with the filling on the sheet pan. Move on to cooking or cover and store in the fridge for up to 24 hours in advance.

    4 Stuffed Tomatoes on sheet pan with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Cook

  1. Preheat the oven to 400 F degrees

  2. Bake the tomatoes for 20 minutes. Remove from the oven and let rest for 10 minutes so that the filling and the juices can settle. Enjoy!

    Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Korean Beef Tacos

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Korean Beef Tacos on a plate with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

On a scale of Good to OMG-this-is-stupid-crazy-delicious, this Korean Beef Tacos recipe is definitely OMG and beyond!  The super easy marinade and sauce comes together in just minutes and marries with the steak for the most intensely perfect flavor.  The Soy sauce brings salt, the sesame gives nuttiness, the vinegar gives acidity, the brown sugar brings sweetness, and the ginger and garlic bring loads of spice and flavor!  Each amazing taco gives you this perfect steak PLUS, crispy and crunchy Sesame Cabbage Slaw, PLUS creamy, cool, Cilantro Lime Sriracha sauce!  It’s the perfect dish to give you all the feels and forget about your worries for a few heavenly bites.

FLANK STEAK IS SO VERSATILE

You know what else is great about this recipe?  You can buy a large flank steak use the leftovers in another easy recipe.  Busy Moms can save so much time by making a protein once and using it in two different dinners.  To get more ideas like this, click here to get 30 Leftover Protein Dinner Ideas.

Here are some other great flank steak recipes to try: Grilled Flank Steak Salad with Basil Dressing or how about this Mediterranean Flank Steak with Cauliflower Rice!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a food processor or blender to make the marinade. My mini food processor was perfect for the job! You also need a large skillet/frying pan the flank steak. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

PREP-AHEAD STEPS FOR KOREAN BEEF TACOS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details) 

The steps for prepping ahead are really easy, but you do want to marinate the flank steak at least 1 hour, up to 24 hours, ahead of cooking to get the best, juiciest flavored beef.

Slice the raw flank steak into thin strips going across the grain (the lines in the meat). Add the slices to a glass container.  NOTE: You can make this recipe the same way replacing the steak with chicken breasts.

Knife slicing raw flank steak for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Make your marinade by first peeling your ginger by scraping off the skin using a spoon. Rough chop the ginger.

Peel your garlic.  The easiest way to do this is to smash the clove with the side of knife, which loosens the peel so you can simply pull it off.

Add the garlic cloves, chopped ginger and the remaining marinade ingredients (not the steak obviously) to a mini food processor. Pulse to get it going and then puree until all chopped up. Pour over the steak slices and then mix to combine and coat the meat. Cover and store in the fridge for 1-24 hours to marinate.

Food Processor with garlic cloves, ginger, soy sauce, and pouring sesame oil for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Marinade in food processor for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Raw flank steak in marinade in dish for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Can I use dried garlic and ginger?

Fresh garlic and ginger makes a huge difference in the flavor.  You can buy jars of already minced garlic and ginger to save time.  But if you absolutely cannot get fresh, you could use dried powders.  Use 3 teaspoons of garlic powder and 3 teaspoons of ginger powder.  If you do use powders, there is no need to blend, simply mix with a fork or whisk in a bowl.

Prep your Cilantro Lime Sriracha Sauce

Super easy!  Just mix all of the ingredients in the bowl, following the recipe instructions.  If you don’t want spice, you can definitely leave the sriracha sauce out.  And if you love spice, you can add another teaspoon of it!  Your preference.  

Sour cream, lime, cilantro, and sriracha in bowl for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Cilantro Lime Sriracha Sauce for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Prep the Sesame Cabbage Slaw

This slaw is soooooo delicious!  And you really need it in these tacos to give freshness and crunch.  Don’t forget, cabbage is also healthy for you!  Check out my Cabbage Soup post for all of the health benefits!

You can make the slaw up to 4 days in advance.

Just about any cabbage will work, but I love a combo of purple and white for the bright colors.  You can also get an already shredded bag of coleslaw mix to really save time!  Cut or shred the cabbage very thin. Thinly slice the scallions (save some of the sliced greens for garnish). Place all in a large bowl for mixing.

knife slicing purple cabbage with white cabbage in bowl on side for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

In a small bowl, mix together vinegar, sesame oil, Soy sauce, mayonnaise, honey, pepper. Pour over the cabbage and mix to combine. Store in the fridge until ready to serve.

Slaw dressing in bowl with spoon for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Sesame Cabbage Slaw in bowl for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

COOK YOUR KOREAN BEEF TACOS 

Remove the flank steak from the fridge 15-30 minutes before cooking to bring it to room temperature.  This is not absolutely necessary, but helps with even cooking and maintain the temperature of your hot pan.

You will be searing the steak in a hot hot pan and the cooking is very fast!  It only takes 3 minutes on the first side and then another 4-5 minutes on the other side.  You may not get a sear if there is too much liquid or your pan is not hot enough.  But don’t worry!  It will still taste delicious, just be sure not to over cook the meat so that it toughens.

Korean Flank steak cooking in pan for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Korean Flank steak cooking in pan for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Tortillas!

Flour tortillas really taste best for a Korean Taco, but if you want, you can use corn, it just may taste a bit like a Mexican Taco. 

Toast the tortillas in a separate frying or grill pan (or do this step first using the same pan that you will use for the flank steak).  Toasting the tortillas quickly really does make a big difference in flavor.  But you don’t want to over toast so that they get hard and crispy, they should still be pliable and foldable.

Flour tortillas toasting in pan on stove for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

To serve, place 2-3 slices of the steak in the center of the tortilla, add a bit of Sesame Slaw, top with the cream and garnish with scallions and cilantro. Enjoy!  😍 Carrie

Korean Beef Tacos on a plate with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
Korean Beef Tacos on a plate with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
5 from 1 vote
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Easy Korean Beef Tacos

These Korean Beef Tacos are mouth-wateringly delicious and so easy to make you will be blown away! The marinade comes together in minutes for a salty, nutty, slightly acidic, sweet, and savory flavor.  Each amazing taco also has crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce! #bulgogi #koreantacos #koreanbeef #tacos #familydinner

Course Main Course
Cuisine Korean
Keyword bulgogi, easy dinner, family dinner, korean tacos, tacos
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 681 kcal
Author Carrie Tyler

Ingredients

Steak and Marinade

  • 1 lb Flank Steak
  • 1/2 cup soy sauce
  • 1/4 cup white wine or rice vinegar
  • 1/4 cup Brown Sugar
  • 3 Tbsp sesame oil
  • 2 inches Ginger Root (2 tablespoons minced)
  • 3 cloves Garlic

Cilantro Lime Sriracha Sauce

  • 1 Cup Sour Cream
  • 1 Lime
  • 1 tsp Sriracha
  • 1 Tbsp Fresh Cilantro, chopped (save some cilantro for garnish)
  • 1/4 tsp Salt

Sesame Cabbage Slaw

  • 3 cups Cabbage, shredded white, purple, or combo
  • 4 Scallions, sliced
  • 1 1/2 Tbsp Rice or White Wine Vinegar
  • 1/3 cup Mayonnaise
  • 1/2 tsp Sesame Oil
  • 2 Tbsp Honey
  • 1 tsp Soy Sauce

Other Taco Ingredients

  • 1 Tbsp Olive Oil
  • 12 Flour Tortillas, 6 inch or 8 inch

Instructions

Prep Ahead – Marinate the Steak

  1. Slice the raw flank steak into thin strips going across the grain (the lines in the meat). Add the slices to a glass container.

    Knife slicing raw flank steak for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
  2. Make your marinade by first peeling your garlic. Then peel your ginger by scraping off the skin using a spoon. Rough chop the ginger. Add the garlic cloves, chopped ginger and the remaining marinade ingredients (not the steak obviously) to a mini food processor. Pulse to get it going and then puree until all chopped up. Pour over the steak slices and then mix to combine and coat the meat. Cover and store in the fridge for 1-24 hours to marinate.

    Raw flank steak in marinade in dish for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Prep Ahead – Make the Cilantro Lime Sriracha Sauce

  1. Add sour cream to small bowl and then zest the lime into the bowl.  Add the juice from half the lime. Also add the sriracha and chopped cilantro (save some cilantro leaves for garnish). Mix to combine until smooth. Taste and if needed add juice from 1/4 more of the lime at a time tasting as you add to make sure it doesn't get to acidic. Add salt to taste.

    Sour cream, lime, cilantro, and sriracha in bowl for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Prep Ahead – Make the Sesame Cabbage Slaw

  1. Cut or shred the cabbage very thinly. Thinly slice the scallions (save some of the sliced greens for garnish). Place all in a large bowl for mixing.

    knife slicing purple cabbage with white cabbage in bowl on side for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
  2. In a small bowl, mix together vinegar, sesame oil, Soy sauce, mayonnaise, honey, pepper. Pour over the cabbage and mix to combine. Store in the fridge until ready to serve.

    Sesame Cabbage Slaw in bowl for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Cook!

  1. Remove the flank steak from the fridge 15-30 minutes before cooking to bring it to room temperature.

  2. Preheat a large pan and then add a tbsp olive oil. Add the flank steak using tongs (leaving the marinade behind for now) in a single layer and let sear for 2-3 minutes. Then stir to flip the steak slices and add the remaining marinate. Cook for another 4-5 minutes stirring once during the time. The steak is done when the sauce is cooked down and carmelized on the steak.

    Korean Flank steak cooking in pan for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
  3. In a separate frying or grill pan, preheat on high heat and warm/sear the flour tortillas. No oil needed, just lay the tortillas in the pan for 1 minute on each side. (You can also do this step before cooking the steak in the same pan)

    Flour tortillas toasting in pan on stove for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
  4. To serve, place 2-3 slices of the steak in the center of the tortilla, add a bit of Sesame Slaw, top with the cream and garnish with scallions and cilantro. Enjoy!

    Korean Beef Tacos on a plate with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Recipe Notes

  1. Serving Size = 2 Tacos
  2. If your flank steak is more than 1 lb, you can slice a portion of it and then either grill or broil the remaining steak.  Or you can slice the entire steak and use the leftover in a separate stir fry dish or mushroom stroganoff!
  3. For the marinade, if you don’t have a food processor, you can mince the garlic and mince the ginger yourself and whisk into the liquid ingredients.