Braised Beef Taco w/Pickled Corn Pico
These tacos are decadent with savory tender beef, draped in a velvety salsa sauce. Then topped off with creamy avocado and our bright and tangy corn pico de gallo!
For the Pico:
Pickled Corn Pico yields 3 cups Courtesy Helen Lampkin
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 jalapeno, 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
In small mixing bowl combine the corn, microwaved carrots, jalapeno, onion, cilantro. Place in a sterilized canning jar. In small saucepan combine cider, salt, sugar and over medium heat bring to a boil. Remove from heat and pour over corn mixture. Close with lid and let stand for 4 hours. Refrigerate until ready to use.
For the taco filling:
Braised Beef (slow cooker)
3 lb. chuck roast, trimmed*
1 bone in beef short rib
Olive oil
2 teaspoons salt
16 oz. jar My Brother’s Helen’s Rustic Original Salsa or House (divided)
3 cups beef stock
1 onion, peeled and quartered
Rub olive oil on chuck roast and short rib. Sear in hot skillet, browning on all sides then transfer to slow cooker. Add salt, 1 cup My Brother’s Helen’s Rustic Original Salsa, beef stock, onion. Cook on low 6-8 hours.
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.
For the Sauce:
Combine in small mixing bowl, 2 tablespoons beef drippings, ½ cup mayonnaise, ¼ cup sour cream or mexican crema, ¼ cup My Brother’s Helen’s Rustic Original Salsa or House.
To serve tacos you will need:
16 six inch corn or flour tortilla, warmed;2 avocados, sliced;lime wedges
To assemble tacos: Warm tortillas, top with shredded beef, sauce, Pickled Corn Pico.
*Variation: Place shredded beef on hot griddle along with sliced white onion. Place in warm tortilla and top with sauce.
