Barbacoa Tacos
Serves 6
12 ea large Swiss chard leaves, cleaned & trimmed
5 lb beef chuck
3 lb beef tongue
1 ea onions, cut in ½ crosswise and studded with whole cloves (6ea per half)
1 ea garlic heads cut in half, whole
2 ea fresh bay leaves
2 T salt, pepper, oregano
2 cups water
12 TBSP mix of diced onion (seasonal) and cilantro, chopped
4 ea limes cut in half
Method
- Cut & season beef, add aromatics & water. Cook for 10-12 hours either in crockpot or sealed hotel pan in 190°F oven. Shred and place on Swiss chard leaves. Top with cilantro-onion mix, lime, salsa of choice and pea shoot-radish salad.
Spring Slaw
1 cup adult pea shoots, coarsely chopped
½ cup radish, sliced
½ cup baby carrot, sliced
½ cup cabbage or sturdy greens*, shredded
¼ cup red onion bulbs, sliced
½ cup yogurt
3 TBSP Brown sugar
3 TBSP lime juice
3 TBSP cider vinegar
4 TBSP cilantro, chopped
2 tsp chorizo spice
2 tsp salt
2 tsp powdered dried chilis (Numex and espelette mix)
* kale, romaine, fennel, or tender collards could be substituted for cabbage
Method
- Mix all