The Big 550 KTRS

Max Foizey interviews Franki Cambeletta and Brian Hillard about the Haunted Garage Horror Festival, and talks to Colton Scrivner about the psychology of horror films.

The chef for hire has some thing hip to eat that will not draw attention from the FDA!

Contact Chef Kyle for next event via email: [email protected]

Follow Chef Kyle on Instagram: www.instagram.com/chefkyleparks/

Birria Tacos ...

Ingredients:

 1 pound chuck roast (cut into small cubes)

 1 large yellow onion (cut in half)

 8 whole cloves of garlic

 3 ancho or guajillo chilies

 1 quart beef stock

 1 cinnamon stick

 3 whole cloves

 Salt & Pepper to Taste

For the tacos:

 Corn tortillas

 Chihuahua cheese or other shredded cheese

 Diced onions

 Fresh chopped cilantro

Directions:

1) Start by seasoning and searing your beef in a large pot.

2) Add onions, garlic, chilies, spices and beef stock. Bring to a boil and return to a

simmer.

3) After 30-45 minutes, your onions and chilies should be soft. Remove them and

add to a blender. Add a ladle of your broth to the blender to help make it

smooth. After blended, strain into a bowl.

4) Add that hot sauce little by little to your broth and meat on the stove until it

reaches your desired level of spice.

5) Continue cooking until meat is fork tender and then remove and shred.

6) Skim all of the fat off the top of your liquid and reserve off to the side.

7) Heat a large skillet on the stove, dip your tortillas into the reserved fat and place

in a hot skillet.

8) Add shredded beef, cheese, cilantro and onions to the tortilla. Once toasted,

fold in half and rotate until crispy.

9) Remove tacos and enjoy by dipping into the broth that the meat cooked in or

with dabs of your homemade hot sauce.

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For more information about the MDC, visit: https://mdc.mo.gov/

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