Recipes Featuring U.S. Beef
West Indian Curried Beef Taco Party with Sweet Potato Tortillas and Coconut Chutney
By Chef Dino Jagtiani
Servings: 4-6
Curried Beef
| INGREDIENTS | Quantity |
| vegetable oil | 2 tablespoons |
| onion | 1 small diced |
| green pepper | 1 |
| Scotch bonnet peppers | 2 (seeds removed) |
| scallions | ½ bunch, thinly sliced |
| fresh thyme | 2 tablespoons (leaves picked) |
| garlic | 2 cloves, minced |
| Fresh ginger | 1 tablespoon, minced |
| potatoes | 1 cup, medium diced |
| Madras curry powder | 1 tablespoon |
| cumin powder | 1 teaspoon |
| water | 1 cup |
| soy sauce | ¼ cup |
| honey or brown sugar | 2 tablespoons |
| coconut milk | ¼ cup |
| salt and pepper | As needed |
| top round steak previously cooked | 1 pound, thinly sliced |
| fresh cilantro, mint, basil for garnish | ¼ cup |
Instructions
In a large saute pan over medium-high heat, add oil. Add the onions, peppers, scallions, thyme, garlic, ginger, potatoes, curry and cumin. Saute everything until flavors release, (5–7 minutes).
Make “dirty water” by combining water, soy sauce, brown sugar and coconut milk. Add dirty water to the curry, and simmer until the potatoes are cooked and liquid has reduced by half. Season this mixture with salt and pepper.
Add the beef, and mix until the beef is coated with the curry mixture and heated through. Garnish with cilantro, mint and basil.
Sweet Potato Tortillas
| INGREDIENTS | Quantity |
| sweet potato | 1 (boiled and mashed) |
| salt, pepper | As needed |
| sugar | as needed |
| tablespoon oil | 1 (plus additional for cooking) |
| flour | 1 cup (approximately or as needed) |
Instructions
In a mixing bowl, add the mashed sweet potato. Season with salt, pepper, sugar to taste. Add oil, and then gradually add the flour 3–4 tablespoons at a time and mix with your handsuntil a dough forms. Let the dough rest for 30 minutes. Then shape into 6-8 golf ball size portions. Roll the dough into tortillas (6–8 inches) and cook on both sides on a plancha or non stick frying pan. Store them in a covered container until ready to use.
Yield: 6–8 tortillas
Coconut Chutney
| INGREDIENTS | Quantity |
| vegetable oil | 1 tablespoon |
| mustard seeds | ½ teaspoon |
| cumin seeds | ½ teaspoon |
| minced green chile | ½ teaspoon (optional) |
| fresh ginger | 1 teaspoon |
| unsweetened coconut | 1 cup, freshly grated |
| fresh cilantro | ¼ cup |
| coconut milk | As needed |
| salt and pepper | to taste |
Instructions
In a small frying pan over medium-high eat, add the oil. When hot, add the mustard seeds, cumin seeds, and green chile. Cook until the mustard seeds have popped, approximately 1 minute. In a food processor, add the ginger, grated coconut, cilantro and spices. Process the mixture, and add just enough coconut milk so that the mixture processes to a smooth paste. The chutney should be the consistency of hummus. Adjust seasoning with salt and pepper.
To Serve
Present the curried beef in a skillet, have various condiments like guacamole, pico de gallo, sour cream, grated cheese, along with the coconut chutney. Let people make their own taco, and have a blast. Store-bought flour tortillas are great as well.
