Sweet Heat Street Beef Tacos

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Sweet Heat Street Beef Tacos

Chefs Bailley McConnell, Lauren MacDonald and Sara Peltier
Course Main Course
Cuisine Mexican
Keyword taco, beef

Ingredients

Meat

  • ¾ lb beef tips
  • 1 small yellow onion
  • 2 beef boullion cubes or powder
  • 1 tsp chili powder 
  • ¼ tsp garlic powder
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp dried oregano
  • ½ tsp paprika
  • 1½ tsp ground cumin
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 - 2 cups water

Rice

  • 2 beef boullion cubes or powder
  • 1 cup water
  • ½ cup brown rice (whole grain)

Salad and Dressing

  • ¼ cup balsamic vinegar
  • ⅛ cup maple syrup
  • ½ cup olive oil
  • 1 tsp dry mustard
  • 1 bunch kale

Soft Shell

  • 4 large carrots
  • ½ cup water
  • 5 tbsp flour
  • 3 eggs
  • 1 cup shredded cheddar cheese

Instructions

Meat Instructions

  • trim excess fat from the beef tips, tenderize, and cut meat into small pieces.
  • chop 1/2 of the small yellow onion.
  • place water, beef boullion, onion, and beef into a large pan; cook over medium heat.
  • combine spices in a small bowl
  • add to pan with meat and onion
  • continue to cook over medium heat for 5 minutes and then turn heat to low.

Rice Instructions

  • combine water, beef boullion, and rice in a medium sauce pan
  • cover and cook over high heat until contents boil
  • turn heat down to simmer and continue to cook for 20 minutes
  • turn off and keep covered until ready to serve

Directions for Salad and Dressing

  • combine vinegar, maple syrup, olive oil, and dry mustard in bowl
  • whisk until combined
  • Remove kale from the thick stem
  • wash thoroughly and remove excess water
  • break kale into bite sized pieces
  • pour salad dressing over kale
  • mix until thoroughly covered
  • refrigerate until ready to serve.

Directions for Soft Shells

  • Peel & shred carrots
  • place in amocrowave safe dish with 1/2 cup water
  • microwave for 5 minutes
  • While this is cooking, combine flour and cheese in a bowl.
  • Remove cooked carrots from the microwave
  • press water from the carrots
  • add carrots to flour and cheese
  • add eggs to the carrots, flour, and cheese
  • add more flour if needed for consistency.
  • make tortillas out of batter
  • cook on parchment paper for 15 minutes at 390° F.
  • Remove from oven and form into shells.