Time: 90 minutes
Be part of the CLUB and enjoy these amazingly Albertan/Canadian Tacos while enjoying great Canadian music in tribute to a Canadian who loves his country and “gives back”…
Music Selection: Steven Page – Canada Loves You Back (CLUB)
12 medium soft tortillas, warmed
Goat cheese, crumbled
Fresh basil, chopped finely
2 lbs beef stew meat, cut in cubes
2 tsp chili powder
1 tsp cumin
1 Tbsp dried or fresh parsley, chopped finely
¼ cup water or beef broth
¼ cup red onion, diced
1 clove garlic, minced
1 Tbsp balsamic vinegar
2 cups blueberries
1 tsp hot sauce (more if you like it spicy)
2/3 cup maple syrup
1 Tbsp dried basil (or ¼ cup finely chopped fresh basil)
2 cups cabbage shred (or a bag of coleslaw)
1 cup fennel, finely sliced
¼ cup olive oil
¼ cup apple cider vinegar
In an instant pot, place all beef filling ingredients. Add ¼ cup water. Turn on high and on “pressure cooker” for 35 minutes. Release.
With two forks, shred the meat. Turn on “simmer” and cook until the meat is thick and not too liquidy. This may take another 20 – 30 minutes depending on how much moisture was in your ingredients.
While the beef is cooking, in a large sauce pan, heat the oil. Add the diced onion and garlic. Saute until soft. Add in the balsamic vinegar and blueberries, hot sauce and syrup. Bring to a boil. Then let simmer until quite thick. Salt/pepper to taste. Sprinkle with basil, mix and set aside.
In large bowl, mix the cabbage, fennel, olive oil and apple cider vinegar. Salt/pepper to taste. Set aside.
To make the tacos, warm up the tortillas a little (if you put a damp paper towel on them and in the microwave for about 20 seconds, they are perfect). Add some meat, in the bottom 1/3 of the tortilla.
Top with some blueberry salsa, coleslaw and then top with goat cheese and additional basil if you like! Enjoy!
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