Created By Andy Cook
Ingredients •
Instructions
Shell - sambusa/samosa dough with whole cumin seeds rolled thin and cut into a 4 in round fried in a taco mold. •
Prep: 1.
Make dough and fry shells.
2. Prep and cook potatoes with additions, adding spices and beer cheese at the end of the sauté. 3. Heat beef and slightly shred if chunks are large for taco shells. 4. Heat beer cheese and add to squeeze bottle or Server pump. 5. Chop cilantro. 6. Chop kraut.
Potatoes - .25-.375” diced potatoes, boiled, drained and then added to a sauté of butter,
• • • • • • •
Onions Garlic
Tikka Masala Spices
Braised Beef
J.T.M. Beer cheese sauce Cleveland’s Beet Red Sauerkraut
Cilantro, finely chopped
Assembly: 1.
Place potatoes in the bottom of the shell.
2. Add beef on top. 3. Add beer cheese on top.
4. Add small amount of kraut on top. 5. Add small amount of cilantro on top.
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