Chef Justin VanHorn, La Crosse Meat Department
- 10 lbs Tenderloin Beef Tip, Diced
- 15 ½ lbs Green Salsa Verde, Medium
- 3 lbs Jumbo Yellow Onion
- 5 oz Chopped Garlic In Oil
- 4 ea Corn Tortilla, White, 4.5” Mini Street Taco
- 1 oz Jumbo Yellow Onion
- 1 oz Radish
- 1/4 oz Cilantro
- 1 oz Cotija Cheese
- 1/4 ea Lime Fresh
- Prepare corn tortillas on a hot oiled flat top. Stack two corn tortillas on top of each other and place 2 oz of beef in the center of the sells.
- Top with cotija cheese, diced onion and radish.
- Finish with cilantro and a lime wedge.
- Repeat until all are filled.