This is the most amazing, smoky, bougie taco you have ever had in your life! We have been making and evolving this taco for years now. Chef Cody Sharp of Mayer's Garden and I have been long time friends and have enjoyed collaborating on this taco for years. Cody and I first made this taco at the premiere food & wine festival in Texas, Chefs for Farmers. Our goal at the the time was a classic steak house approach with big beef and fried onion rings. It was delicious and won over the taste buds and hearts of so many in attendance. The taco evolved over the years and we have served it at multiple food & wine festivals now. Our favorite addition in that evolution has been the addition of Funyons. Our goal was to be able to win the People's Choice Award off a fancy taco with a convenience store snack. Welp, we did it and wanted to share the recipe with you guys so here you go!
Meat Church How To YouTube Video: https://youtu.be/heY7oXxTCPs
- 1 rack of beef ribs, smoked. Matt's recipe: https://www.meatchurch.com/blogs/recipes/beef-ribs
- dozen fresh tortillas
- 1 large bag Funyons, hot or regular, crushed
- pickled red onions. Matt's recipe: https://www.meatchurch.com/blogs/recipes/pickled-red-onions
- truffle horseradish cream (recipe below)
- chives, minced fine
Truffle Horseradish Cream Ingredients
- 2 C, mayo
- 1 C, sour cream
- 1/2 jar of fresh horseradish
- juice of the cheek of lemon (just a squeeze)
- truffle oil to taste (we used Truff Black Truffle Oil)
- 1 t, Meat Church Holy Cow
Start with a rack of cooked beef ribs.
This is my favorite recipe. You can substitute your beef of choice but, we prefer the fatty and richness of these wagyu beef ribs for the authentic recipe.
Remove your beef ribs from the smoker and set aside to cool.
Once cool, chop.
Make Truffle Horseradish Cream
Mix the mayo and sour cream. Add you in your desired amount of horseradish and truffle oil to taste. This is very personal. We went with about 3 oz of fresh horseradish and a heavy pour of black truffle oil in this video. Add the Holy Cow. Then add the juice from one cheek of lemon to brighten it up.
Layer a heavy amount of chopped beef rib meat on the warm tortillas. Spoon your desired amount of truffle horseradish cream across the beef. Top with chives, pickled red onions & crushed Funyons. Take a bite of my favorite taco of all time and enjoy the flavor explosion!