Recipe for Beef Tacos

While the preparation feels a little time intensive, the payoff is totally worth it. Crunchy, salty & filling, this gourmet take on the traditional will certainly change your mind on the limits of culinary innovation. This feast should easily serve 12-15 people.

Shredded Beef Filling

Prep: 15 minutes

Cook: 6-8 hours

Ingredients:

Directions:

Heat the olive oil in a large skillet over a medium heat (big enough to fit the chuck roast). In a separate bowl, combine the chili powder, oregano, salt, paprika, cumin & garlic powder to make your taco seasoning. Rub the spice mix all over the beef, covering each side evenly. Once the oil is hot, carefully place the beef in the skillet and sear on each side. Remove the beef from the skillet and place it in the bottom of a slow cooker. Add your diced onions on top. Then, using the beef stock, deglaze the pan, scraping up any of the burned bits from the bottom. Whisk the tomato paste into the stock, bring your sauce to a boil and then let simmer for a few minutes until the sauce has thickened slightly. Pour your sauce over the beef and the onions and let cook on low for 6-8 hours. Once done, remove the beef from the cooker and shred with a pair of forks (or if you’re feeling adventurous, with your hands!) and fish out your diced onions to add to your shredded beef.

Taco Topping

Prep: 10 minutes

Ingredients:

Directions:

In a bowl, mix the onions, tomatoes, cilantro, jalapeño, lime juice and salt. Let the flavors marinate together while you prepare the taco shells.

Taco Shells

Prep: 15 minutes

Cook: 15 minutes

Ingredients:

Directions:

Heat up your skillet over a medium high heat. Take your corn tortilla and lightly brush melted butter onto each side. Toss your tortillas onto your hot skillet until they are nicely fried and crunchy. Set aside on a paper towel covered plate to drain slightly. Once all your tortillas are fried up, on the same skillet drop a small handful of your Oaxaca and Monterey Jack cheese mixture for 20 seconds, cover with one of your fried tortillas and using a metal spatula, flip the cooked cheese onto the tortilla. Top your tortillas with your shredded beef and diced onion mixture and serve hot!

Additional Topping Ideas

For guacamole:

Mash your avocados in a bowl until they are spreadable. Add in your sour cream, salt and lemon juice. Mix well; the sour cream will add a nice smooth texture to your guacamole. Then add in your onions, jalapeño, cilantro, tomato and garlic.

For fresh tomatillo salsa:

Remove the husks from the tomatillos and rinse well. Cut each tomatillo in half and place the cut side down on a foil-lined baking sheet. Broil for 6-8 minutes until the skin is slightly blackened, very similar to roasting bell peppers. Place the roasted tomatillos, onion, cilantro, lime juice and jalapeño into a food processor and blend until all your ingredients are mixed.

Side Dish and Cocktail Ideas

To go along with your Vampiro tacos, a nice and mild Spanish rice would work well to soothe the spicy flavors. As would a sweet blood orange margarita! But please, make sure you and your guests drink responsibly.

For Spanish rice:

Prep: 5 minutes

Cook: 30 minutes

In a large skillet cook your onions in olive oil until they are softened. Slowly add in the rice and garlic until they’re slightly browned. Add your chicken stock, tomato paste and oregano, lower the heat to a simmer and let cook for 20-25 minutes or until the chicken stock is absorbed. Turn off your heat and let sit for 5 minutes, and then fluff up your rice with a fork and serve.

For blood orange margaritas:

Serves 12

Prep: 15 minutes

Juice your oranges and limes into a pitcher. Mix in the Cointreau and Tequila. Add a heavy hand of ice cubes to chill. In the meantime, spread a small mound of salt on a plate. Moisten the outer rim of your glasses with a leftover orange peel and then dip it in the salt to lightly coat. Strain the ice cubes out of your margarita and pour into the glasses. You can garnish your margarita's with sprigs of fresh thyme or sage.