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.
- 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
- red onion, finely diced
- Monterey jack cheese
- radicchio, finely chopped
- 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.
- Cook beef. At least 5 hours before serving, or 1-2 days in advance, begin slow cooking beef. See notes below.
- 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.
- 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).
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.