Braised Beef Tacos with Pickled Corn Pico

Courtesy Helen Lampkin

These tacos are decadent with savory tender beef, draped in a velvety chipotle sauce. Then topped off with creamy avocado and our bright and tangy corn pico de gallo!

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Pickled Corn Pico

A new kind of pico that will brighten any dish. Tart and crunchy with a little bite – use as a garnish on tacos, nachos, grilled meats or fish. Also good to just scoop onto a chip! 

• 1 cup frozen corn, thawed 
• 1 cup carrots, small dice -microwaved for 1 minute 
• 2 jalapeño, small dice 
• ½ cup white onion, small dice 
• 2 tablespoons cilantro, chopped 
• 1 ¼ cup apple cider vinegar 
• 1 tablespoon kosher salt 
• 1 teaspoon sugar 

Directions for Pickled Corn Pico:

1. In a small mixing bowl combine the corn, microwaved carrots, jalapeno, onion, cilantro. Place in a sterilized canning jar. 
2. In a small saucepan combine apple cider vinegar, salt, sugar and over medium heat bring to a boil. Remove from heat and pour over corn mixture. 
3. Close the lid and let it stand on the kitchen counter for 4 hours. 
4. Refrigerate until ready to use. 

yields  2 ½  cups

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Braised Beef Taco Filling

• 3 lb. chuck roast, trimmed 
• 1 bone in beef short rib 
• Olive oil 
• 2 teaspoons salt 
• 3 cups beef stock 
• 1 onion, peeled and quartered 

Directions for Braised Beef Taco Filling:

1. Rub olive oil on chuck roast and short rib. 
2. Sear in hot skillet, browning on all sides then transfer to a slow cooker. 
3. Add salt, beef stock, and onion. Cook for 6-8 hours. 
4. Remove roast and short rib from slow cooker, discard onion (unless you want it on your taco!) and short rib bone. If the roast rendered fat you can skim it off the top of the drippings and discard. Using two forks, pull the meat apart, then return to the drippings. 

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Chipotle Sauce

• 2 tablespoons beef drippings
• ½ cup mayonnaise
• ¼ cup sour cream or Mexican crema
• ½ teaspoon salt
• 1 teaspoon chipotle powder 

Directions for Chipotle Sauce:

Combine in a small mixing bowl, 2 tablespoons beef drippings, ½ cup mayonnaise, ¼ cup sour cream or Mexican crema, ½ teaspoon salt, 1 teaspoon chipotle powder. 

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To serve the tacos you will need: 

• 16 six inch corn or flour tortilla, warmed
• 2 avocados, sliced
• lime wedges 

Directions to assemble tacos: 

Warm tortillas, top with shredded beef, sauce, Pickled Corn Pico. 

Yield 16 tacos or 8 servings