Smoked meat taco with spicy coleslaw and Stout dip

So I decided to go all local for this one- Smoked meat from Caplansky’s and Cobblestone Stout from Mill St. Oh and fresh tortillas from La Tortilleria in Kensington Market.

Print Recipe

Smoked meat taco with spicy coleslaw and Stout dip

So I decided to go all local for this one- Smoked meat from Caplansky’s and Cobblestone Stout from Mill St. Oh and fresh tortillas from La Tortilleria in Kensington Market.
Cook Time40 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 serving

Ingredients

  • 1 bag coleslaw
  • 1 tbsp brown sugar
  • 1/4 cup sour cream
  • 1/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 20 ml cider vinegar teaspoons
  • salt and pepper and
  • 2 jalapeno pepper , chopped
  • 1 1/2 tbsps brown mustard

Instructions

  • If itu2019s not still warm from the deli, warm up your smoked meat now
  • Reduce the guinness on the stove to about 1/3 cup, remove from heat and stir in brown sugar.
  • Let the reduction cool and combine it with the sour cream, all but 2tbsp of yogurt, 1 tsp cider vinegar. Whisk until smooth and fully combined
  • Combine mayo, 2tbsp greek yogurt, remaining vinegar, salt and pepper and the mustard. Dump it on the coleslaw and jalapenos and toss
  • On a tortilla put a little dipping sauce, a bunch of meat and some coleslaw. Dip it in the more sauce, then stuff it in your face hole.