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posted: 10/31/2012 5:32 AM

Shredded Beef Tacos and Chocolate Sauce Plantains

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  • Katie Bloomfield slow-cooked a tri-tip roast to make tacos and serves them with a side of chocolate-sauced plantains.

      Katie Bloomfield slow-cooked a tri-tip roast to make tacos and serves them with a side of chocolate-sauced plantains.
    Courtesy of Q7Ranch

 

Tacos

1 Q7 Ranch sirloin tip roast, 3-4 pounds

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8 ounces salsa

1 packet (1 ounce) taco seasoning

Garnishes

Shredded lettuce

Diced tomato

Diced or sliced avocado

Sliced green onion

Diced jalapeños

Mexican-style shredded cheese

Chopped fresh cilantro

Sour cream

Lime slices

Flour or corn tortillas

Chocolate-sauced Plantains

5 very ripe plantains

4½ tablespoons butter, divided

2½ tablespoons brown sugar

Ground cinnamon

3½ tablespoons honey

6 ounces chocolate chips

2 tablespoons coconut oil

1½ 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.

Katie Bloomfield, Q7Ranch, Marengo

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