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  • VOL 08, ISSUE 01 • WINTER 2020
Verde Taco

Verde Taco

Chef Justin VanHorn, La Crosse Meat Department

Ingredients

Beef Verde

  • 10 lbs Tenderloin Beef Tip, Diced
  • 15 ½ lbs Green Salsa Verde, Medium
  • 3 lbs Jumbo Yellow Onion

Tacos

  • 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

Preparation

  1. 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.
  2. Top with cotija cheese, diced onion and radish.
  3. Finish with cilantro and a lime wedge.
  4. Repeat until all are filled.

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