Beef Street Taco’s

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I was with ya through the build,the watching and waiting has sure paid off man!
And look at you with 2 carousel rides since,Bravo Bro!
Maybe 3?

Yes you were, I haven't forgotten! The carousel rides were a nice reward! Just glad I can share!
 
My name is Chile, I'm a taco connoisseur and I approve this thread.
LIKE!

:emoji_laughing:

Oh, they can be easily found just off Smoke House Way, which is off of Unknown Creek Rd......yes I have an obsession!
SmokehouseWay.jpg
 
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I asked my wife for the green salsa recipe cause he doesn't have it written down in the "food book'. It really complements the beef! Once she puts it to writing I will share it.

FYI the onions are created by slicing a large sweet onion and smothering it in SPOG & a touch of sugar.....edit.. and some classic light olive oil
Onion.jpg

Then the slice is put on the grill grates to sear them & caramelize the sugar. It only takes about 3 to 4 min a side.
 
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Oh I forgot to mention, that once the stock, wine, & Worcestershire boil, all the imperfections (nasty tasting stuff) will collect on the surface. Once this happens I "screen" it with a fine screened spoon. This is a french technique I learned in making stock.
strainer.jpg

It's also why I didn't (don't) put celery and carrots in with the roast. Both add a great flavor but once they start to break down (get mushy) they can add a "flat" flavor (onions not so much). If you want this layer of flavor you can add them but just remove them with a screened spoon before they get mushy (around 60 to 80 mins +/- at a simmer). Or you can add them to the reserves and simmer it about an hour along with other seasonings to make it just right......
 
Ok round two, here is the food plate as it should be taught to our youngsters!!!
TacoPlate.jpg

So sad that all the left overs got consumed tonight :emoji_astonished:

FYI Round 1 had a bed of cilantro lime rice under the meat, round 2 had roasted diced jalapeno as the rice was gone.
 
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