Thai Birria Tacos

INGREDIENTS

• 5 pounds beef chuck

• 5 cloves garlic

• 2 guajillo chiles

• 2 roma tomatoes

• 2 cloves star anise

• 1 quart beef stock

• 1/4 cup Monin Coconut Syrup

• 1 inch ginger, sliced

• 1 white onion, chopped

• 2 Tbsp. Thai red curry paste

• Salt to taste

INSTRUCTIONS

1. Preheat oven to 325°F.

2. In a large roasting pan, add all the ingredients except the chuck and mix until well combined.

3. Add in the chuck and bring the entire pan up to a boil.

4. Cover the roasting pan with aluminum foil and place in the oven to bake for 2 hours.

5. After 2 hours, remove the aluminum foil and continue to cook for an additional hour.

6. Remove the pan from the oven and remove the chuck from the braising liquid along with the star anise.

7. Discard the star anise and shred the beef and season to taste.

8. Add the braising liquid along with all the solids to a blender and blend on high until completely smooth.

9. Season the blend to taste and reserve for dipping tacos.

10. Serve immediately or store the meat and liquid separately in airtight containers in the refrigerator.

Toasted Coconut Honey Iced Latte

INGREDIENTS

• 1/2 oz. Monin Coconut Syrup

• 1/2 oz. Monin Honey Syrup

• 2 shots IMACK Espresso

• Fill with milk

• Toasted coconut flakes, whipped cream to garnish

INSTRUCTIONS

1. Fill serving glass full of ice.

2. Pour ingredients into serving glass in order listed.

3. Pour mixture into mixing tin and back into serving glass to mix.

4. Add garnish and serve!

Coconut Hibiscus Cold Brew

INGREDIENTS

• 1/2 oz. Monin Hibiscus Syrup

• 1/2 oz. Monin Coconut Syrup

• 5 oz. Cold Brewed IMACK Coffee

• 2 oz. Top with Cold Foam

• Edible flower to garnish

INSTRUCTIONS

1. Fill serving glass full of ice.

2. Pour ingredients into serving glass in order listed.

3. Pour mixture into mixing tin and back into serving glass to mix.

4. Add garnish and serve!