Print

Braised Beef Street Tacos

Oklahoma Beef braised with smoky barbecue seasoning and beer and topped with fresh vegetables and herbs makes tasty tacos that will soon become your favorite.

MIO Products in the Braised Beef Street Tacos

Triple S Farms Sweet Potato – Triple S Farms is a third-generation Oklahoma farm that values the ethical, sustainable, and innovative production of food. Their sweet potatoes are the perfect add-in for these tacos.

Peach Crest Ranch Sirloin Roast – Peach Crest Ranch is a local innovator in high-quality beef production. An Oklahoma-produced sirloin roast is perfect for these tacos.

Head Country All Purpose Championship Seasoning & Head Country Chipotle Bar-B-Q Sauce  – Head Country seasoning and Bar-B-Q sauce are excellent flavors to help bring this street taco masterpiece together.

Coop Ale Works Spare Rib Pale Ale – Coop Ale Works Spare Rib Pale Ale compliments the sirloin and brings out the flavors perfectly. Bonus: polish off the can after you deglaze.

Hiland Butter – Hiland Dairy is a staple in every kitchen and great for these tacos.

Scissortail Farms Cilantro & Scissortail Farms Arugula – Scissortail Farms grows fresh and nutritious produce. The Scissortail cilantro and arugula are some of the freshest greens you’ll find.

Ace in the Bowl Salsa – You can’t forget the Ace in the Bowl Salsa. These tacos just would not be complete without your favorite Oklahoma-made salsa. Pick your spice level, and enjoy.

Ingredients

1 teaspoon vegetable oil
1 medium onion
1 Triple S Farms Sweet Potato
1 teaspoon red pepper flakes
2 pounds Peach Crest Ranch sirloin roast, for braising
1 teaspoon Head Country All Purpose Championship Seasoning
1 cup Coop Ale Works Spare Rib Pale Ale
1 cup Head Country Chipotle Bar-B-Q Sauce
1 cup shredded carrot
1/2 green onion, thinly sliced
1 tablespoon fresh ginger, finely chopped
1/2 cup rice wine vinegar
1 teaspoon Head Country All Purpose Championship Seasoning
16 flour tortillas (small or street size)
3 tablespoons Hiland Dairy unsalted butter
1/2 cup Scissortail Farms cilantro
1 cup Scissortail Farms arugula
2 cups shredded cheddar cheese
1 jar Ace in the Bowl Salsa

  1. Using a lightly oiled large saute pan, sear the onions and sweet potatoes until the onions are translucent and slightly browned. Add the pepper flakes, and place mixture in the crock pot or roasting pan.
  2. Return saute pan to heat, and sear the roast until brown on all sides (5-8 minutes). Remove and place in crock pot or roasting pan, then season with the Head Country dry seasoning.
  3. Gently deglaze the pan with Coop beer, and allow it to reduce slightly. Be careful that you don’t add the beer too quickly as it could overflow the pan. Cook in a crock pot on high for 4 hours. Or, roast in the oven at 350 degrees for 2 hours.Combine the wet topping ingredients in a small bowl. (This could be done in advance as they hold up well. Reserve.)
  4. Combine the wet topping ingredients in a small bowl. (This could be done in advance as they hold up well. Reserve.)
  5. Using two forks, break apart the roast, shredding the meat. Add the Head Country Chipotle Bar-B-Q Sauce, and mix well.
  6. Add butter to a saute pan, and brown tortillas one at a time.
  7. Assemble the tacos and with wet ingredients and toppings, and serve with Ace In the Bowl Salsa.

Find it online: https://www.miocoalition.com/recipes/braised-beef-street-tacos/