Boozy Beef and Butternut Tacos | The Fauxmartha

It’s invisible internet friends baby shower day for Jessica of How Sweet It Is—the well loved lady who taught us all a thing or two about how to get creative in the kitchen. She has mad chops in the recipe department, a plethora of sprinkles up her sleeve, and a babe inside ready to partake in all this goodness. But not until we’re done celebrating. And there’s lots of celebrating yet to be done.

Boozy Beef and Butternut Tacos | The FauxmarthaBev and Ashley tasked us with “trashing up” recipes Jessica style. In other words, get creative. I had to sleep on this one and step way, way outside of my simple recipe self. Several sleeps later, I came up with boozy beef tacos with a butternut squash crema. That sauce, it’s a stunner. That neon color, it’s 100% real. It’s a little bit spicy, a little bit sweet, and a little bit sour. If I had a taco food truck, I’m pretty sure there’d be a line. Excuse me while I take pride in this little number.

Boozy Beef and Butternut Tacos | The Fauxmartha

My ego was quickly deflated after realizing I forgot to add avocados. Avocados! I’m blaming Hal, who woke up halfway through assembling and shooting these.  I had to scramble to get a couple shots in before she got ahold of them. She’s been a bandit lately. She’s fast, stealthy, and steals anything edible within arms reach. Hide your food.

Boozy Beef and Butternut Tacos | The Fauxmartha

Enough about the tacos and the bandit. Let’s raise a mocktail to Jessica and that babe inside! Here’s to upcoming baby hands in Instagram shots, make-ahead mom recipes, pictures with missing ingredients, trashed up cocktails with a shot of espresso, pureed food (aka “sauces”), and of course a side of sprinkles. Huge congrats, Jessica! Welcome to the club. Now go stock up on sleep. PS—here’s my minimalist baby registry if you’re still on the hunt. 

Boozy Beef and Butternut Tacos | The Fauxmartha

And the celebration continues. You should probably sit down for this.

Trashed Up…

Salads

Gimme Some Oven | Asian Broccoli Salad with Peanut Sauce
The Lemon Bowl | Brussels Slaw with Tahini Dressing and Za’atar Crostini
With Style & Grace | Kale Salad with Apple, Hazelnuts & Bacon

Cocktails

Dine & Dish | Hot Buttered Rum Cocktail
Food For My Family | Cranberry Orange Dark and Stormy Cocktail
Minimalist Baker | Bourbon Pumpkin Milkshakes
Stylish, Stealthy & (sometimes) Healthy | Apple Cider Shandy
A Spicy Perspective | Preggy Punch Mocktail
Girl vs. Dough | Boozy Maple Peanut Butter Cup Milkshake
Honestly Yum | Maple Bacon Pisco Sour
Cookin Canuck | Pink Grapefruit Margaritas
A Thought For Food | Mezcal Citrico Cocktail
A House in the Hills | Pomegranate Rosemary Spritzer
The Novice Chef | Ginger Bourbon Apple Cider
Bran Appetit -|Citrus Cider Punch Floats

Burgers

Edible Perspective | Meatloaf Veggie Burgers with Mashed Potatoes + Gravy
The Little Kitchen -|Salmon BLT Sliders with an Avocado Aioli & Brie
Daisy At Home | Balsamic Beef Burger with Mac and Cheese
Cookies & Cups | Candied Bacon Maple Cheddar Burger
Climbing Grier Mountain | Trashed-Up Steak Burger with Chicken Fried Bacon & Dijon Gravy
Dessert For Two | Bleu Cheese Burgers + Sweet Potato Fries
Country Clever | Fig Rosemary Roast Chicken Brie Brussels Sprout Panini
Foodie Crush | The Best Cheeseburger Soup
Lady and Pups | Spicy Sambal Chicken Meatball Sub with Eggs
Two Peas & Their Pod | Sweet Potato and Kale Grilled Cheese
Bake Your Day | Ultimate Breakfast Sandwich 

Tacos

Spoon Fork Bacon | Crunchy Ground Beef and Cheesy Tacos
With Food + Love | Harvest Hash Breakfast Tacos
Mountain Mama Cooks | Crispy Kale and Brussels Sprout Tacos with Bacon
Heather Christo | Bahn Mi Tacos with Spicy Sriracha Honey Sauce
A Couple Cooks | Loaded Huevos Rancheros Tacos
Fitnessista | San Diego Lobster Street Tacos

Desserts

Table for Two | Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles
My Name is Yeh | Mini Vanilla Loaf Cakes, All Trashed Up
Picky Palate | Pumpkin Spice Butterscotch Sprinkle Cupcakes
Sprinkle Bakes | Cake Batter Confetti Cupcakes
Averie Cooks | Easy Homemade Funfetti Cake with Vanilla Buttercream
Sweet Phi | Trashed Up Shortbread Cookie Bars
Love & Olive Oil | Loaded Junk Food Brownies
Lauren’s Latest | Bakery Sugar Cookies
Cookie + Kate | Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies
Flourishing Foodie | Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting
The Sugar Hit | Salted Caramel Popcorn Ice Cream Cake
Hummingbird High | Breakfast Cereal Cake Donuts
Top With Cinnamon | Triple Chocolate Vanilla Swirl Crumb Cake
Bake at 350 | Chocolate Chip Cookie Ice Cream Sundaes
Simple Bites | Lemon Layer Cake
Bakerella | Baby Block Cake Pops
She Wears Many Hats |  Chocolate Covered Grapefruit 

Pizza

Bev Cooks | Beer Battered Fried Calamari Pizza
Rachel Cooks | Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust
Foodie With Family | Trashed Up Barbecue Turkey Pizza
Shutterbean | Pesto Potato Bacon Pizza
i am a food blog | Grilled Cheese Pizza
My Life as a Mrs | Chili Cheese Dog Pizza
Simply Scratch | Steak + Blue Cheese Pizza with Crispy Fried Shallots and Honey Balsamic Drizzle
The Beeroness | Beer Cheese Tater Tot Pizza
Yes I Want Cake | Roasted Pumpkin Pizza
Two Red Bowls | Bacon Mashed Potato Pizza
Dula Notes | Pork Bahn Mi Pizza
Weelicious | Trashed Up Mexican Pizza Pockets
Take a Megabite | Roasted Beet Pizza
Hungry Girl Por Vida | Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta
Bakers Royale | Trash’d Street Tacos

Boozy Beef and Butternut Tacos | The Fauxmartha

Boozy Beef and Butternut Tacos
Serves: 6 servings
 
Fresh Fall Tacos. Have you heard of such a thing? I love this recipe for the shear fact that everything can be made and prepped ahead of time. I dream of recipes like this one. Use the butternut sauce/crema generously. It's a stunner.
Ingredients
  • Flour Tortillas
  • recipe from The Natos, see notes below
  • Slow Cooked Boozy Beef
  • recipe from Chez Us, see notes below
  • Butternut Sauce
  • 1/2 c. roasted and pureed butternut squash
  • 1/4 c. whole milk yogurt
  • 1/4 c. water
  • 1 chipotle pepper in adobo
  • 1/4 tsp. kosher salt
  • 2 tbsp. lime juice
  • squirt of honey
  • Garnish
  • cilantro
  • red onion, finely diced
  • Monterey jack cheese
  • radicchio, finely chopped
  • avocado
Instructions
  1. Make flour tortillas. Up to a week in advance, make wheat tortillas and store in a ziplock bag in the fridge. See notes below. Or use your favorite store bought tortillas.
  2. Cook beef. At least 5 hours before serving, or 1-2 days in advance, begin slow cooking beef. See notes below.
  3. Make butternut squash sauce. In a food processor or high powered blender, combine all ingredients. Puree until evenly combined, about 30 seconds. Pour into a squeeze bottle, cover, and store in fridge until serving. Shake well before serving. Can be made several days in advance.
  4. Serve. Just before serving, prep garnish ingredients. Warm tortillas. Shred beef, pouring a generous amount of the liquid over top to keep hydrated and flavored. Assemble. Generously squeeze butternut squash over the taco (more than pictured).
Notes
Tortilla notes: Making your own tortillas allows you to control the size, and gosh are they good. For these tacos, make them on the small side, about 4-5" in diameter. Roll out until tortilla becomes translucent. You should be able to see the counter underneath.

Beef notes: I didn't have all the ingredients on hand, however, I followed the recipe instructions fairly close. I used about 1 lb of lean beef chunks. I seared them in the salt mixture as mentioned (replacing the pepper for chili powder), then slow cooked them in 12 ounces of beer, 2 lightly chopped garlic cloves, 2 lightly chopped chipotles peppers in adobo, half a jalapeño, and a generous squirt of honey.