Bourbon Glazed Beef Tacos topped with Blueberry Roasted Corn Salsa and Cilantro Cream Sauce - Wish Farms

Bourbon Glazed Beef Tacos topped with Blueberry Roasted Corn Salsa and Cilantro Cream Sauce

1 hour and a half
10-15
intermediate

This recipe was created by chef and culinary educator Emily Ellyn, is best known as the Retro Rad Chef from Food Network. She encourages everyone to dig through their mother’s recipe box, dust off their pressure cookers, and take the old and make it new. Emily takes the retro, remixes it, and makes it RAD! You’ve seen her with her trademark cat-eyed glasses on “Food Network Star,” “Cupcake Wars,” and most recently as the winner of “Cutthroat Kitchen.” Now Emily is here making special recipes for the Epicurean Hotel’s Culinary kitchen classes with Wish Farms berries!

Ingredients

  • 3 pounds tri-tip roast or beef roast of choice (prefer roast from the Sirloin)
  Bourbon Glaze
  • 1 cup bourbon
  • 1 pint blueberries
  • 1 large white onion, peeled and sliced thin
  • 1 large orange, juice and zest
  • 1 head garlic, minced
  • ¼ cup brown sugar
  • ¼ cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon Chinese five spice powder
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh ginger, peeled and minced
  • salt and pepper, to taste
Service
  • Tortillas, for service
  • 2 limes sliced into wedges, for service
  • ½ head green cabbage, shredded, for service
  • Blueberry Corn Salsa, recipe to follow
  • Cilantro Cream Sauce, recipe to follow
Blueberry Roasted Corn Salsa
  • 1 pint blueberries, washed and dried
  • 3 ears (about 2 cups) corn, kernels removed (fresh or grilled)
  • ¼ cup pineapple (fresh or grilled), diced
  • ¼ cup (1 small) red bell pepper, diced
  • ¼ cup (1 small) red onion, diced
  • 2 tablespoon (1 small) diced jalapenos, seeds and ribs removed
  • 2 tablespoons fresh cilantro, rough chopped
  • 2 limes, juice and zest
  • 1 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablepoon ground cumin
  • salt and pepper to taste
Cilantro Cream Sauce
  • ½ cup yogurt or sour cream
  • ¼ cup fresh cilantro, minced
  • 1 lime, juice and zest
  • 1 tablespoon low-sodium taco seasoning
  • **or, substitute 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder
  • salt and pepper, to taste

Directions

  • 3 pounds tri-tip roast or beef roast of choice (prefer roast from the Sirloin)
  Bourbon Glaze
  • 1 cup bourbon
  • 1 pint blueberries
  • 1 large white onion, peeled and sliced thin
  • 1 large orange, juice and zest
  • 1 head garlic, minced
  • ¼ cup brown sugar
  • ¼ cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon Chinese five spice powder
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh ginger, peeled and minced
  • salt and pepper, to taste
Service
  • Tortillas, for service
  • 2 limes sliced into wedges, for service
  • ½ head green cabbage, shredded, for service
  • Blueberry Corn Salsa, recipe to follow
  • Cilantro Cream Sauce, recipe to follow
Blueberry Roasted Corn Salsa
  • 1 pint blueberries, washed and dried
  • 3 ears (about 2 cups) corn, kernels removed (fresh or grilled)
  • ¼ cup pineapple (fresh or grilled), diced
  • ¼ cup (1 small) red bell pepper, diced
  • ¼ cup (1 small) red onion, diced
  • 2 tablespoon (1 small) diced jalapenos, seeds and ribs removed
  • 2 tablespoons fresh cilantro, rough chopped
  • 2 limes, juice and zest
  • 1 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablepoon ground cumin
  • salt and pepper to taste
Cilantro Cream Sauce
  • ½ cup yogurt or sour cream
  • ¼ cup fresh cilantro, minced
  • 1 lime, juice and zest
  • 1 tablespoon low-sodium taco seasoning
  • **or, substitute 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder
  • salt and pepper, to taste