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Verde Taco

Verde Taco

Chef Justin Vanhorn, Eagle Ridge Chef, La Crosse, Wis.


  • 4 oz beef verde
  • 4 ea corn tortillas
  • 1 oz yellow onion
  • 1 oz radish
  • 1/4 oz cilantro
  • 1 oz Cotija cheese
  • 1/4 ea lime

Beef Verde (40 servings)

  • 160 oz beef tenderloin tip
  • 250 oz green verde salsa, medium can
  • 50 oz yellow onions
  • 5 oz garlic, chopped


  1. Throw tortillas onto an oiled, hot flat top. Once cooked, stack two on top of the other and place two ounces of the meat. Top with Cotija cheese, diced onion and diced radish. Finish with cilantro and a lime wedge.

Beef Verde

  1. In a hot pot, add oil and onions cut to a julienne. When the onions begin to sweat, add garlic. Then add meat and brown. Finally add salsa and simmer for 45 minutes. Reserve until used.

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