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Taco Tuesday Special Recipe

Name: El Potro Mexican Restaurants Taco Tuesday Special Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast, trimmed and cut into 2–3" pieces; 1 cup onion, roughly chopped; 6 pcs garlic cloves, smashed; 2 pcs chipotle peppers in adobo, chopped; 2 cups beef broth; 2 tbs apple cider vinegar; 2 tsp ground cumin; 1 tsp dried oregano; 1.5 tsp salt; 1 tsp black pepper; 2 tbs vegetable oil; 1.5 lbs boneless skinless chicken thighs; 4 pcs roma tomatoes, halved; 1 pcs chipotle peppers in adobo, chopped; 1 cup onion, sliced; 3 pcs garlic cloves, minced; 1 cup chicken broth; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp salt; 1 tbs olive oil; 2 cups canned black beans, drained and rinsed; 1 cup corn kernels (fresh or frozen); 0.5 cup onion, finely chopped; 2 pcs garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tbs lime juice; 0.25 cup cilantro, chopped; 1 tbs olive oil

Inspired by El Potro Mexican Restaurant

Time3h

Serves4

All You Can Eat Tacos! Details: Valid Tuesdays all day at Winter Park location dine – in only! No sharing. No take – out. One round served at a time. Ask server for details!

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Ingredients

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Beef Barbacoa

2 lbs beef chuck roast, trimmed and cut into 2–3" pieces

1 cup onion, roughly chopped

6 pcs garlic cloves, smashed

2 pcs chipotle peppers in adobo, chopped

2 cups beef broth

2 tbs Apple cider vinegar

2 tsp Ground cumin

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1 tsp black pepper

2 tbs Tuscany sunflower oil

Chicken Tinga

1 1/2 lbs boneless skinless chicken thighs

4 pcs roma tomatoes, halved

1 pcs chipotle peppers in adobo, chopped

1 cup onion, sliced

3 pcs Garlic cloves, minced

1 cup Chicken broth

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tbs olive oil

Vegetarian Black Bean Filling

2 cups canned black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1/2 cup Onion, finely chopped

2 pcs Garlic, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tbs ReaLime juice

1/4 cup cilantro, chopped

1 tbs olive oil

3/4 tsp Celtic sea salt

Tortillas & Chips

12 pcs small corn tortillas (6"), warmed

4 cups tortilla chips

Toppings & Condiments

2 cups shredded iceberg lettuce

1 cup Diced Tomatoes

1/2 cup diced white onion

1/2 cup Fresh cilantro, chopped

4 pcs Lime wedges

3/4 cup crumbled queso fresco

1/2 cup pickled red onions

1/2 cup sour cream or Mexican crema

1 cup salsa verde

1 cup Pico de gallo

0 to taste Hot sauce

Method

Beef Barbacoa

Sear beef

Pat beef pieces dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear beef on all sides until browned, working in batches if needed, about 3–4 minutes per side. Transfer beef to a plate.

Blend sauce

In a blender combine chopped onion, garlic, chipotle peppers, cumin, oregano, apple cider vinegar and 1/2 cup beef broth. Blend until smooth, scraping down sides as needed.

Braise

Return beef to the pot, pour blended sauce over and add remaining beef broth. Bring to a simmer, cover and reduce heat to low. Cook gently for 2–2.5 hours until beef is fork-tender (or use a pressure cooker: cook on high pressure 45–55 minutes and natural release).

Shred and finish

Remove beef, shred with two forks, and return to pot. Stir to coat with sauce, adjust seasoning with remaining 1/2 tsp salt and additional pepper to taste. Keep warm until serving.

Chicken Tinga

Roast tomatoes

Preheat broiler or a cast-iron skillet to high. Roast halved roma tomatoes cut side down until blistered and charred in spots, about 6–8 minutes under a broiler or 8–10 minutes in a hot skillet. Let cool slightly.

Blend sauce

In a blender combine roasted tomatoes, 1 chopped chipotle pepper, 1/2 cup chicken broth and a pinch of salt. Blend until smooth.

Cook chicken

Heat 1 tbs olive oil in a sauté pan over medium heat. Add sliced onion and cook until softened, 4–5 minutes. Add minced garlic and smoked paprika and cook 30 seconds. Add chicken thighs and sear both sides 3–4 minutes until lightly browned.

Simmer

Pour blended tomato-chipotle sauce and remaining chicken broth into the pan. Bring to a simmer, cover and reduce heat to low. Cook 20–25 minutes until chicken is cooked through and tender.

Shred

Remove chicken to a cutting board, shred with forks, return to pan, and simmer 2–3 minutes to absorb sauce. Taste and add 1 tsp salt if needed. Keep warm for service.

Vegetarian Black Bean Filling

Sauté aromatics

Heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and cook until translucent, about 3–4 minutes. Add 2 cloves minced garlic and cook 30 seconds.

Combine beans

Add drained black beans and 1 cup corn to the skillet. Stir in 1 tsp cumin, 1 tsp chili powder and 3/4 tsp salt. Cook, stirring occasionally, 4–5 minutes until heated through.

Finish

Remove from heat. Stir in 1 tbs lime juice and 1/4 cup chopped cilantro. Adjust seasoning to taste. Keep warm for serving.

Tortillas & Chips

Warm tortillas

Warm corn tortillas on a dry skillet over medium-high heat about 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean kitchen towel to stay warm.

Prepare chips

If using store-bought chips they can be served as-is. For fresh chips, cut corn tortillas into wedges, toss lightly with oil and bake at 375°F (190°C) for 8–10 minutes until crisp.

Toppings & Assembly

Prep toppings

Arrange shredded lettuce, diced tomatoes, diced onion, chopped cilantro, lime wedges, crumbled queso fresco, pickled red onions, sour cream, salsa verde and pico de gallo in small bowls for self-serve or server-guided plating.

Assemble tacos

Place a warmed corn tortilla on a plate. Add 2–3 tablespoons of the chosen filling (beef barbacoa, chicken tinga or black bean). Top with shredded lettuce, a spoonful of pico de gallo or diced tomatoes, a sprinkle of diced onion and cilantro, a drizzle of crema or a small spoon of queso fresco. Squeeze a lime wedge over the taco and add hot sauce if desired. Serve two to three tacos per round as desired by house policy.

Serve

Serve tacos immediately while warm alongside tortilla chips and salsas. Keep additional fillings warm and replenish as guests request additional rounds (dine-in only, no sharing or take-out).