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Alt-Turkey 2: Shredded Beef Tacos with Chocolate Sauce Plantains

Nov. 22, 2012

Shredded Beef Tacos with Chocolate Sauce Plantains

1 Q7 Ranch sirloin tip roast, 3-4 pounds

8 ounces salsa

1 packet (1 ounce) taco seasoning

Garnishes

Shredded lettuce

Diced tomato

Diced or sliced avocado

Sliced green onion

Diced jalapenos

Mexican-style shredded cheese

Chopped fresh cilantro

Sour cream

Lime slices

Flour or corn tortillas

Chocolate-sauced Plantains

5 very ripe plantains

4 1/2 tablespoons butter, divided

2 1/2 tablespoons brown sugar

Ground cinnamon

3 1/2 tablespoons honey

6 ounces chocolate chips

2 tablespoons coconut oil

1 1/2 teaspoons vegetable oil

Cayenne pepper

Roasted almonds

For the tacos: Place roast in crockpot. Mix salsa and taco seasoning in separate bowl and pour over roast. Cook on low heat for 6-8 hours. Shred beef with a fork when done and set aside to keep warm.

For the plantains: Heat oven to 400 degrees. Grease bottom of baking dish with butter.

Cut ends off plantains and peel. Cut each plantain in half lengthwise, layer in bottom of baking dish. Cube 4 tablespoons butter; place half over first layer of plantains, sprinkle with 1 tablespoon brown sugar, then cinnamon. Repeat for top layer of plantains. Drizzle with honey. Bake 15 minutes, and turn oven to broil and cook until golden brown.

For the sauce: Heat coconut oil in a pan over medium heat. Add the chocolate chips, butter, honey, vegetable oil, dash of cinnamon and dash of cayenne pepper; heat until melted through, stirring continuously. Drizzle chocolate sauce over cooked plantains and sprinkle with roasted almonds.

To serve: Put beef on tortillas and top with choice of garnishes and a squeeze of lime. Serve sauced plantains on the side. Refrigerate leftover shredded beef for up to five days or freeze.

Courtesy of Katie Bloomfield, Q7 Ranch, Marengo



Source: (C) 2012 Chicago Daily Herald


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