STERLING SILVER® BEEF TRI-TIP TINGA BY CHEF DAVE CUNTZ
DIFFICULTY LEVEL: Intermediate
5 pounds Sterling Silver® beef tri-tip
1 gallon beef stock (base is fine)
2 yellow onion
2 ribs of celery
3 cloves of garlic
1 onion (small dice)
2 tablespoons oil blend
2 tablespoons cumin
2 tablespoons coriander
1 can red chili puree (Bueno is best)
1 can chipotle peppers in adobo
1/2 lime (squeezed)
1/8 cup water
Salt and pepper to taste
8 tomatillos (about 12 medium), husked and rinsed
2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa; note that spiciness will depend on heat of actual peppers used)
1/4 chopped white onion
1/8 cup - packed fresh cilantro leaves (more if you love cilantro)
1 to 2 medium limes, juiced to taste
Salt, to taste
Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde
WHITE CORN MINI TACO SHELLS
2 white corn tortillas
2 ounces shredded Monterey Jack cheese
Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they're blackened in spots, about 5 minutes.
Remove the baking sheet from the oven and carefully flip the tomatillos and pepper(s) with tongs. Broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired. If you'd like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).
Set the salsa verde aside.
Add beef to pot, add in carrot, onion, celery and garlic, and bring to boil. Simmer until beef is fork-friendly. Strain liquid and save; shred beef and put back in stock.
Saute onion and garlic until translucent, then add pulled beef and poblano peppers. Add liquids and spices. Bring to boil and simmer for 15 minutes. Season with salt and pepper.
Heat tortillas in pan with light oil. Add cheese to side of tortilla and melt.
On tacos add avocado spread, then beef and top with salsa and diced tomato.