HOP IN THE KITCHEN

Detour Fiddlehead Tacos

Author: Colin Enquist

Date: July 14th, 2015

Prep Time: 35 minutes
Cook Time: 2 hours (most of this is all sous vide time)

Detour FiiddleheadTacos are my jam. They are so easy to make and when you use fresh ingredients (which you always should) they taste so damn good.

Plus they are super simple. So when I came across in-season fiddleheads I bought them with no clue what I was doing with them. Tacos made sense, because, well, tacos are tasty.

Ingredients

1 package of stewing beef
1 can of Muskoka Detour
olive oil
2 cups fiddleheads
1/4 cup butter
3 cloves of garlic, minced
1 tomato
5-6 sprigs cilantro
1 Serrano pepper
1 jalapeño
1/4 red onion, chopped
salt and pepper

Directions

First thing is set up the stewing beef to sous vide (you can pan fry or braise it too). Put the stewing beef in a ziploc with a splash of oil and a can of Muskoka Detour, setting the temperature for 68C and cook for 2 hours.

Clean the fiddleheads - soaking them in water and removing the husks, trimming ends and brown spots if needed. Steam for 10-12 minutes and then sauté in butter and 3 cloves of garlic.

Make the salsa verde for the tacos while the fiddleheads are steaming/cooking. In a food processor place tomato, cilantro, peppers, a splash of water and salt before you purée. Stir in the red onion and set aside. This can also be made hours in advance.

When the beef is cooked, drain from beer and heat a pan on medium-high heat with a splash of oil. Sear the beef on both sides (or as many sides as you can).

Heat tortilla shells (400F) once fiddleheads are being sautéed and beef is being seared.

Serve on tortilla shells with 4 to 5 pieces of beef, 3 tablespoons of salsa verde, and a generous spoonful of fiddleheads.