Beef Tacos with Onion Jam and Horseradish Cream Recipe

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A British variation of a Mexican favorite - the traditional beef and horseradish of England becomes part of a Mexican taco filled with a tasty onion jam that makes the flavor of this beef taco recipe so distinctive.

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Servings:

Ingredients

ONION JAM
2 red onions
2 cups beef stock
2 tablespoons honey
1 tablespoon fresh lemon thyme - chopped, or regular thyme
2 tablespoons red wine vinegar
BEEF
package beef fillet (any cut)
HORSERADISH CREAM
4 teaspoons horseradish - prepared
8 ounces sour cream - light or regular
1/4 cup white wine vinegar
10 flour tortillas - white or wheat, 7-9

Container:grill, large skillet, small bowl

Directions

PREP

20 mins

COOK

15 mins

READY IN

1 hr

ONION JAM

Combine onions, broth, honey and thyme in large skillet. Bring to a boil.
Reduce heat to medium-low and simmer uncovered until broth is almost absorbed, stirring occasionally, about 1 hour.
Stir in vinegar, simmer 10 more minutes.
Add a little water if jam becomes dry. Onions will be a little crunchy.
Season to taste with salt and pepper.
*Can be made 1 day in advance. Store in refrigerator.
Warm just before serving.

BEEF

Preheat grill to medium.
Lay beef fillet directly on grill.
Grill approximately 7 minutes each side for medium rare, longer for more doneness.
Remove from grill and slice thinly.

HORSERADISH CREAM

Stir together in small bowl: sour cream, horseradish, white wine vinegar, salt and pepper.
*Can be prepared 1 day in advance.

TO ASSEMBLE:

Warm tortillas in microwave on high for 20 seconds or place in tinfoil and heat in 350 degree oven for about 15 minutes.
Divide sliced meat among warm tortillas.
Top with warm onion jam and a spoonful of horseradish cream.

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Beef Tacos with Onion Jam and Horseradish Cream Recipe Reviews

beef tacos with onion jam and horseradish cream

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Reviewed By faster

"I give a five, mostly for the onion jam and horseradish cream. Also for using the thinly sliced beef cooked to taste. Excellent. If I were to rate this on how authentically the tortillas are utilized, I'd give it one - or no stars at all. Flour tortillas often taste floury. They are supposed to be cooked, and the usual way to do it is to dry-toast them, preferably on a cast iron pan. They'll begin to puff up - then switch to the other side and let it puff again. Then they're ready to use. They'll be very lightly toasted and still quite flexible. Of course, you can toast them more, to get a more chewy or crispy result. But using them uncooked and merely heated is not optimum, in any way. I've lived in Mexico for 20 years. Other than lightly toasting my tortillas, this recipe is lovely."

Reviewed By MattPark

"This turned out amazing ! I love cooking with beef. Another great site with tips and recipes is http://www.beefinfo.org ! I like it a lot, thought I'd share ! Also, you can check out their tips and stuff here: http://www.beefinfo.org/Default.aspx?ID=20&SecID=10 !! Happy cooking everybody !! :)"