Alex D-Great presents his signature Boneless Curried Goat Birria Taco with Mango Chutney & Steamed Cabbage and Carrot on Night 1 of Tacbar's I Love Taco series. (Photo: Leo Hudson)
Pimento Scotch Bonnet Pot Roasted Beef Birria Taco with Sour Cream and Cucumber & Tomato Salsa
Ingredients:
2 lbs pot roast beef
2 large guajillo chiles
3 tbs freshly cracked pimento
1 large onion, chopped
2 tbsp vegetable oil
2 large tomato
4 garlic cloves
2 cinnamon stick
2 bay leaves
1 cucumber
1 tbsp ground ginger
2 tbsp sour cream
2 oz Scotch bonnet
4 oz carrot
8 oz cabbage
Method
Season beef with cracked pimento, Scotch bonnet, salt and pepper and give it a hard sear on all sides, then braise until tender
Steam cabbage and carrot, add salt and pepper to taste
Reserve au jus, dip taco in au jus then sear in pot, until one side is crispy then assemble taco with meat and cheese
Top with sour cream and salsa, serve over steamed vegetables
Chef Alex D-Great prepares his signature Boneless Curried Goat Birria Taco with Mango Chutney & Steamed Cabbage and Carrot (Photo: Leo Hudson)
Chef Alex D-Great presents his Pimento Scotch Bonnet Pot Roasted Beef Birria Taco with Sour Cream and Cucumber and Tomato Salsa. (Photo: Leo Hudson)
Pimento Scotch Bonnet Pot Roasted Beef Birria Taco with Sour Cream and Cucumber and Tomato Salsa (Photo: Leo Hudson)
Alex D-Great plates his Boneless Curried Goat Birria Taco with Mango Chutney & Steamed Cabbage and Carrot. (Photo: Leo Hudson)
Alex D-Great presents his signature Boneless Curried Goat Birria Taco with Mango Chutney & Steamed Cabbage and Carrot on Night 1 of Tacbar's I Love Taco series. (Photo: Leo Hudson)
Boneless Curried Goat Birria Taco with Mango Chutney & Steamed Cabbage and Carrot (Photo: Leo Hudson)
Debra Taylor Smith, luxury portfolio, Select Brands, enjoys Tacbar's signature Agua Fresca. (Photo: Leo Hudson)
Speciality Non-alcoholic Agua Fresca cocktail (Photo: Leo Hudson)
Tacbar Assistant Restaurant Manager Sheldon Spencer pours a speciality non-alcoholic Agua Fresca Cocktail. (Photo: Leo Hudson)
Spencer adds a lime wedge to the speciality X-Ale Cocktail. (Photo: Leo Hudson)
Tacbar's I Love Tacos Night 1 speciality — X-Ale cocktail (Photo: Leo Hudson)
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