Slow roasted beef shoulder, tempura fried, placed in griddled tortilla with barbacoa gravy manchego and Oaxaca cheese, filled with fried barbacoa topped with Cilantro lime slaw, served with Birria gravy. This recipe is scaled for 24 servings.
16 Pounds Ribeye cap
2 Teaspoons Kosher Salt
2 Teaspoons Black Pepper, ground
8 Tablespoons Canola Oil
4 Cups Yellow Onion, small diced
2 Cups Diced Green Chilis, canned
12 Tablespoons Tomato Paste
12 (each) Chipotle Sauce (Sub Recipe)
4 Cups Beef Broth
8 Bay Leaves
6 Cups Tempura Batter, prepared according to package instructions
2 Cups Manchego Cheese, shredded
2 Cups Oaxaca Cheese, shredded
48 Blue Corn Tortillas
4 Cups Cilantro Lime Slaw (Sub Recipe)
Flat Top Griddle
Preheat oven to 350˚F.
Season ribeye cap with kosher salt and black pepper. Using a Dutch oven on high heat, sear seasoned ribeye cap in canola oil for 2 minutes on each side. Remove from Dutch oven.
Place diced onions into the Dutch oven and sear, scrape with wooden spoon add in the tomato paste, green chilis, beef broth, and bay leaves.
Add chipotle sauce mixture and bring to a simmer. Do not boil.
Once simmered, place seared ribeye cap back in the Dutch oven and cover. Braise for 3 hours until fork tender.
Remove braised ribeye from oven and let cool completely. Cut cooked ribeye cap into 3/4" thick strips.
Place the strips into the tempura batter and fry at 350˚F for 2-3 minutes, until golden brown and internal temperature reads 155˚F.
While the strips are deep frying, heat each tortilla on a flat top griddle by ladeling braising birria sauce on flat top and place tortilla on top of the sauce, flip over and let the Manchego & Oaxacan shredded cheeses melt on hot side of tortilla.
Place cooked tortillas into the taco holder, and place one fried finger steak in each tortilla. Garnish each taco with the cilantro lime slaw and serve with side of hot birria sauce.
6 Cups Chipotle Peppers in Adobo Sauce, 3 peppers and adobo sauce in can
4 1/2 Cups Lime Juice
1 1/2 Cups Beef Base
8 Cups Apple Cider Vinegar
120 Garlic, whole cloves
1 1/2 Cups Cumin
1 Cup Oregano
6 Teaspoons All Spice
1/2 Cup Kosher Salt
1/2 Cup Black Pepper, ground
12 Cups Beef Broth
In a blender, add all ingredients and blend until smooth.
cilantro lime slaw
3 Cups Shredded Cabbage Mix
1/2 Cup Cilantro
1 Teaspoon Black Pepper, ground
1/4 Teaspoon Lime Juice
In a mixing bowl, combine all ingredients. Keep chilled during service.