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Borracho Beef Sirloin Tacos

Serves 10-12

Ingredients

• 1 lb. Bacon cut in lardons
• 5 lbs. Beef Sirloin strips
• 4 C Yellow onion, julienne
• 5 Ea. Jalapenos, seeded and julienne
• 4 C Poblano peppers, julienne
• 2 C Red bell peppers, julienne
• 4 T Garlic, minced
• 4 Ea. Bay leaves
• 4 T Chili powder
• 2 T Cumin, ground
• 2 t Kosher salt
• 1 t Black pepper, ground
• 2 lb. Tomatoes, chopped with juice
• 2 Ea. Beer, 12 ounce
• 1 T Beef base
• 4 C Pinto beans, cooked, drain if canned
• 1 lb. Tomato sauce
• 1 Bunch Cilantro, washed, chopped
• Lime juice to taste
• Season to taste

Method

• Place a large rondo over medium high heat. Add bacon and cook until browned.
• Add sirloin and sear. Remove beef, bacon and all but 4 Tablespoons of fat. Set aside.
• Add onions and jalapeños to the bacon fat and cook about 3 minutes.
• Add poblanos, red bells, garlic, bay leaves, chili powder, cumin, salt and pepper. Cook until fragrant, about 1 minute.
• Deglaze with beer. Increase heat to high. Reduce by ½.
• Add chopped tomatoes with juice, beef base, beans and tomato sauce. Bring up to a boil.
• Add the sirloin and cilantro. Simmer until beef is heated through.
• Adjust seasoning, add lime juice.
• Get it on a tortilla and enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company