Kendall Jackson’s Heirloom Tomato Festival – and Achiote Spiced Beef Tacos
Last fall, Kendall Jackson Winery invited me to their annual Heirloom Tomato Festival.
If you’ve read this blog at all, you know I am completely in love with Sonoma County, that I’m a real wine lover, and I have a great fondness for heirloom tomatoes, too. So being there – on a balmy fall day, much less – well, that was a slice of heaven.
Along with great wine, there were yummy tastes from local restaurants and caterers, great music and even a friendly cooking competition. Oh, and we guests got to vote on our favorite bite of the day. At the end of the day, the dish winning the popular vote receives the People’s Choice Award. I invited my friend, Keith, to join me in the day’s adventures. Keith rarely comes along without taking a camera with him. This day, he brought his video camera along. He’s put together a short clip of me discussing just exactly what the best dish might be with a representative of Kendall Jackson for you to look at below. Ah- and the Achiote Spiced Beef Tacos (served with Syrah- how great is that!) we’re discussing – the recipe for them is provided for you (courtesy of Kendall Jackson) right here at this blog.
And even though I was a guest of Kendall Jackson, the price of admission is definitely worth it. But hurry, the festival is coming up very soon, and tickets go fast!
And enjoy the tacos!
Achiote Spiced Beef Short Rib Tacos
Makes 8 Tacos
- 2 tablespoons vegetable oil
- 8 corn tortillas
- ½ cup Monterey Jack cheese, grated
- ½ bunch cilantro leaves, picked and washed
- 16 ounces grilled Achiote Short Ribs (recipe follows)
- 3 radishes, thinly shaved
- ½ cup sour cream or Mexican crema
- Kosher salt
- In a heavy bottom pan, heat 1 teaspoon of the oil. Lightly toast the tortillas on each side, wrap in a clean kitchen towel and keep warm.
- To assemble, cover half of each tortilla with 1 tablespoon grated cheese, a small handful of cilantro leaves, 2 ounces of beef, 2 slices radish and @ 1 tablespoon sour cream. Fold each tortilla in half. Serve hot and enjoy.
Grilled Achiote Beef Short Ribs
- 2 tablespoon El Yucateco Achiote Red Paste *
- 2 tablespoon vegetable oil
- 1 pound boneless beef short ribs, sliced thin Korean style (you can ask your butcher to do this for you)
- Kosher salt
- Combine the achiote and oil in a bowl and mix thoroughly. Rub the short ribs all over with the achiote mixture and season liberally with salt.
- Grill on both sides over a medium-high mesquite grill until the beef is medium-rare, approximately 2 to 3 minutes per side. Remove the meat from the grill, cover with foil and let rest for 5 minutes. Slice the beef very thinly against the grain. Remove any excess fat or sinew. Salt to taste.
* Available at Latin markets or online