Bourbon Glazed Beef Tacos topped with Blueberry Roasted Corn Salsa and Cilantro Cream Sauce

1 hour and a half
10-15
intermediate

This recipe was created by chef and culinary educator Emily Ellyn, is best known as the Retro Rad Chef from Food Network. She encourages everyone to dig through their mother’s recipe box, dust off their pressure cookers, and take the old and make it new. Emily takes the retro, remixes it, and makes it RAD! You’ve seen her with her trademark cat-eyed glasses on “Food Network Star,” “Cupcake Wars,” and most recently as the winner of “Cutthroat Kitchen.” Now Emily is here making special recipes for the Epicurean Hotel’s Culinary kitchen classes with Wish Farms berries!

Ingredients

  • 3 pounds tri-tip roast or beef roast of choice (prefer roast from the Sirloin)
  Bourbon Glaze
  • 1 cup bourbon
  • 1 pint blueberries
  • 1 large white onion, peeled and sliced thin
  • 1 large orange, juice and zest
  • 1 head garlic, minced
  • ¼ cup brown sugar
  • ¼ cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon Chinese five spice powder
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh ginger, peeled and minced
  • salt and pepper, to taste
Service
  • Tortillas, for service
  • 2 limes sliced into wedges, for service
  • ½ head green cabbage, shredded, for service
  • Blueberry Corn Salsa, recipe to follow
  • Cilantro Cream Sauce, recipe to follow
Blueberry Roasted Corn Salsa
  • 1 pint blueberries, washed and dried
  • 3 ears (about 2 cups) corn, kernels removed (fresh or grilled)
  • ¼ cup pineapple (fresh or grilled), diced
  • ¼ cup (1 small) red bell pepper, diced
  • ¼ cup (1 small) red onion, diced
  • 2 tablespoon (1 small) diced jalapenos, seeds and ribs removed
  • 2 tablespoons fresh cilantro, rough chopped
  • 2 limes, juice and zest
  • 1 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablepoon ground cumin
  • salt and pepper to taste
Cilantro Cream Sauce
  • ½ cup yogurt or sour cream
  • ¼ cup fresh cilantro, minced
  • 1 lime, juice and zest
  • 1 tablespoon low-sodium taco seasoning
  • **or, substitute 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder
  • salt and pepper, to taste

Directions

  • Preheat oven to 350°F or heat crockpot to high.
  • Rinse roast with cold water and pat dry with paper towels. Add to large roasting pan or crockpot set to high.
  • Whisk together bourbon glaze ingredients in a bowl until well blended. Pour over roast.
  • Cover and cook for 4 hours or until meat is fork tender. Once the meat is tender, remove from roasting pan or slow cooker and let cool slightly before pulling apart with a fork. **If like crispy carnita-esque meat heat 2 tablespoons of oil in a large sauté pan over high heat. Press the shredded meat into the oil and fry until crusty on one side. Then Serve.
  • Warm tortillas in oven set to broil or grill tortillas, turning once, 30 seconds per side or until small brown spots form. Set aside on a plate covered with a clean kitchen towel.
  • Build your taco! Place a scoop of glazed beef on tortilla, top with blueberry corn salsa, cilantro cream sauce, and serve with wedges of limes and shredded cabbage. ENJOY!
  Blueberry Roasted Corn Salsa
  • Toss the blueberries corn, pineapple, pepper, red onion, jalapenos, and cilantro together in a large bowl.
  • Add the remaining ingredients to mix, toss again, season to taste with salt and pepper.
  Cilantro Cream Sauce
  • In a small, sealable container mix the sour cream, cilantro, lime juice, and seasoning. Mix well and taste—adjust seasoning as desire.
  • Cover and refrigerate until ready to serve.