Wild West 3 Tacos Recipe

Season

Pat the beef dry with paper towels. In a bowl, combine kosher salt, black pepper, ground cumin, smoked paprika and garlic powder. Sprinkle mixture evenly over the sliced beef and toss to coat.

Sear Veggies

Heat 1 tablespoon vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onion and bell pepper, season lightly with a pinch of salt, and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Remove vegetables from the pan and set aside.

Cook Beef

Add the remaining 1 tablespoon oil to the hot pan. Add half the seasoned beef in a single layer (do not crowd); sear, without moving, 1–2 minutes to develop color, then stir and cook another 1–2 minutes until mostly browned but still juicy. Transfer to a plate and repeat with remaining beef.

Finish Filling

Return all beef and the cooked onions and peppers to the pan. Stir in the minced chipotle and pour in 1/2 cup beef stock. Bring to a simmer, scraping up browned bits from the pan; cook 2–3 minutes until sauce has reduced slightly and coats the beef. Taste and adjust seasoning.

In a small saucepan over low heat, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper and optional hot sauce. Stir until sugar dissolves and sauce is warmed and slightly thickened, about 5 minutes. Remove from heat. Stir a couple tablespoons of sauce into the cooked beef to coat (reserve remaining sauce for serving).

In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper. Add shredded green cabbage, red cabbage, grated carrot and sliced red onion. Toss thoroughly to combine. Taste and adjust seasoning; refrigerate until ready to use so flavors meld (10–15 minutes minimum).

Warm & Toast Tortillas

Heat a large skillet over medium. Melt a little butter and briefly warm each tortilla 20–30 seconds per side until pliable and lightly toasted. Keep warm wrapped in a clean towel.

Assemble Tacos

Place about 2–3 tablespoons of the beef filling down the center of each warmed tortilla. Drizzle a little reserved BBQ sauce over the meat, then add a small handful of cowboy slaw. Sprinkle with shredded cheddar, a few pickled jalapeño slices and chopped cilantro. Serve with lime wedges for squeezing.