Friday Funday - July 8, 2022
Slow cooked tender shredded beef and cheese in corn tortillas sautéed in flavorful chile oil with consommé of beef for dipping the tacos and drinking on the side. Served with elote style roasted radishes with chipotle aioli, cotija cheese and lime and poblano cilantro green rice
- 1 pan tacos
- 1 pan rice
- 1 pan radishes
- 1 container consommé
- 1 bag cilantro and onion
- 1 bag cotija
- 1 container aioli
- 1 lime
- Preheat oven to 375. Once oven is up to temperature, put a tablespoon or two of water into the pan of rice and recover, bake for 10 minutes. Add covered pan of tacos and uncovered pan of radishes in oven and cook about 10 minutes until everything is heated through.
- Heat consommé over medium high heat on the stove top or in a compatible dish in the microwave until 165 degrees.
- Cut lime into wedges.
- Serve consommé in small bowl or soup cups. Divide tacos and rice and radishes onto dinner plates, garnish tacos and consommé with onion and cilantro and garnish radishes with chipotle crema and cotija as desired.
- Birria tacos are traditional dipped into the consommé as you eat them.