I was brainstorming some fun ideas for the blog one day and came across a taco competition in New York. It sounded right up my alley! I decided to browse the competitors and see if any were in my cities I planned on visiting this fall. They were not, but one competitor caught my eye with something called an Oktoberfest taco. There was no recipe, but hey that is what I do, make up stuff with what I have!
I decided to do chicken brats since I have elevated cholesterol, but then I looked at the Olympia Provisions pork wursts at Whole Foods and they had less saturated fat and cholesterol! Pork it was! I wanted to make a nacho beer cheese and settled on chipotle because it would be a good match for the IPA beer in my fridge and I wanted to use it up. Cabbage is for tacos and German food so that had to be part of it. And I love caramelized onions with sausage so that would round out the party.
Holy cow this was good! I made it for Gentleman Caller and myself last Taco Tuesday and we both loved it. The cheese tasted like I took all day to make it thanks to the IPA and chipotle and the onions and cabbage were just the right addition! I had a lot of leftover cheese so I made it into a dip for a football party this weekend by adding a little cream cheese and using Pretzel Thins to dip. Win win! Make this, you will love it! Full recipe to follow the montage.
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| Just look how divine! |
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| The Cast. You don't have to use IPA, any beer will do. |
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| I caramelized these in advance and reheated them. They are so good! |
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| First you make a Roux...it even feels like this recipe has a Cajun twist! |
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| Then you add spices and beer. |
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| Then cheese and creams, yummo! |
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| Just let it thicken and meld, so cheesy and good! |
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| Heat up your brats and then steam them with beer. |
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| Then plate with everything and yell, "Proust!" |
Tortillas
Chopped or shredded cabbage
Caramelized Onions:
2 onions, sliced
1 tbsp. butter
1 tbsp. avocado or olive oil
salt and pepper
Heat butter and oil over medium low heat. Place onions in, season with salt and pepper and cook, stirring often for about 20 minutes or until desired doneness.
Smoky Beer Cheese Sauce:
3 tablespoons butter
3 tablespoons flour
2 teaspoons smoked paprika
1 teaspoon chipotle sauce from the can or squeeze tube (or 1/2 teaspoon ground)
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 (12 ounce) beer (I used IPA)
1 cup heavy cream
1 cup sharp cheddar cheese, shredded
1 cup Colby-jack cheese, shredded
1/2 cup sour cream
In large saucepan, melt butter over medium heat. Add flour and stir frequently for about 2 minutes, until flour and butter have formed thick paste. Add paprika, chipotle, salt, garlic powder, Worcestershire sauce and 3/4ish of the beer (save the rest for your brats). Stir until blended. Add heavy cream and stir to blend. Reduce heat to low and add shredded cheeses and sour cream. Stir until cheeses are melted and blended into beer sauce. Keep sauce warm, on very low heat. Stir the sauce before serving.
Brats:
1 pack bratwurst
leftover beer
Heat a cast iron skillet (or grill if you want) over medium heat and add brats. Heat for 3-5 minutes on each side to brown. Add beer and cover the pan to let it steam for 5 minutes.
To serve:
Heat tortillas with a damp paper towel in the microwave for 30 seconds. Cut brats in half twice. place desired amount on tortilla, add onions, cabbage and drizzle with cheese sauce. Enjoy!
Happy Cooking!
Missy
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