The menu
What's on the plate
- 01 Shredded beef recipe
- 02 Avocado crema recipe
- 03 Orange salsa recipe
- 04 Spicy watermelon mocktail recipe
- 05 Sautéed sweet onion + poblanos recipe
- 06 Flour tortillas, cotija cheese, cilantro + extra
Bring home
Grocery list
Meat
- 3 lb beef rump roast
Produce
- 2 large sweet onions (1 for beef, 1 for sauté)
- 2 shallots — 1 small for salsa, 1 for any backup uses (skip if comfortable)
- 1 head garlic (5 cloves beef + 3 salsa)
- 4 jalapeños (2 for salsa)
- 2 poblanos
- 2 navel oranges (1 beef, 1 salsa)
- 5-6 limes (2-3 sliced for beef braise, 1 salsa, 1 crema, 2 mocktail garnish)
- Small watermelon — about 3 cups cubed (mocktail)
- 1 avocado
- 1 large bunch cilantro (a few stems for salsa, the rest for taco topping)
Dairy
- Small carton sour cream (1/4 cup for crema)
- Small wedge cotija cheese (for topping)
- 1 stick butter (sauté)
Pantry
- Small tube or can tomato paste (2 tbsp for beef)
- Small can chipotle peppers in adobo (1 pepper needed; rest freezes)
- Paprika, dried oregano, ground allspice, ground coriander
- Tequila (3 tbsp for deglazing — or sub stock if skipping)
- Carton beef or chicken stock (4 cups)
- 2 (12 oz) cans fire-roasted tomatoes
- Honey (small jar)
- Pickled jalapeños (small jar)
- Tajín (for mocktail rims)
- 3 (12 oz) bottles sparkling mineral water
- Olive oil, salt & pepper (on hand)
Bakery
- Flour tortillas (1-2 packs)