Braised beef street tacos
Ingredients
- 1 teaspoon vegetable oil
- 1 medium onion
- 1 Triple S Farms sweet potato
- 1 teaspoon red pepper flakes
- 2 pounds Peach Crest Ranch sirloin roast, for braising
- 1 teaspoon Head Country All Purpose Championship Seasoning
- 1 cup COOP Ale Works pale ale
- 1 cup shredded carrot
- 1/2 green onion, thinly sliced
- 1 tablespoon fresh ginger, finely chopped
- 1/2 cup rice wine vinegar
- 1 teaspoon Head Country All Purpose Championship Seasoning
- 1 cup Head Country chipotle bar-b-q sauce
- 16 flour tortillas (small or street size)
- 3 tablespoons Hiland Dairy unsalted butter
- 1/2 cup Scissortail Farms cilantro
- 1 cup Scissortail Farms arugula
- 2 cups shredded cheddar cheese
- 1 jar Ace in the Bowl salsa
Directions
Using a lightly oiled large saute pan, sear the onions and sweet potatoes until the onions are translucent and slightly browned. Add the pepper flakes, and place mixture in the crock pot or roasting pan.
Return saute pan to heat, and sear the roast until brown on all sides (5-8 minutes). Remove and place in crock pot or roasting pan, then season with the Head Country dry seasoning. Gently deglaze the saute pan with COOP beer, and allow it to reduce slightly. Be careful that you don’t add the beer too quickly as it could overflow the pan. Once reduced, pour into crock pot or roasting pan. Cook in a crock pot on high for 4 hours. Or, roast in the oven at 350 degrees for 2 hours.
Combine the wet topping ingredients (shredded carrot, green onion, ginger, and rice wine vinegar) in a small bowl. This could be done in advance as they hold up well.
Using two forks, break apart the roast, shredding the meat. Add the Head Country Chipotle Bar-B-Q Sauce, and mix well.
Add butter to a saute pan, and brown tortillas one at a time.
Assemble the tacos and with wet ingredients and toppings, then serve with Ace In the Bowl Salsa.
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