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Boozy Beef and Butternut Tacos


  • Yield: 6 servings 1x

Description

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.


Scale

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.

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