Cheddar

Concepts

Want to showcase Cheddar on your menu? Serve up something sensational with these innovative concepts.

Cracker Barrel Cheddar & Ham Waffle Sandwich

Cracker Barrel Cheddar Pizza with Sweet Potato & Kale

Cracker Barrel Cheddar Pimento Burger

Birria Tacos with Cracker Barrel Cheese Skirt

Cracker Barrel Cheddar & Beer Biscuits

Cracker Barrel Cheddar Stuffed Burger

Cracker Barrel Cheddar, Bacon & Poached Pear Sandwich

Cracker Barrel Lookin’ Sharp Bacon Pizza

Serves 6

For the Meat

1 lb.	Boneless chuck roast, cut into 2” cubes
1 lb.	Boneless beef short ribs, cut into 2” cubes
1 tbsp.	Extra virgin olive oil
1 cup	Chopped onion
2	Cinnamon sticks
½ tsp.	Whole cloves
32 oz.	Beef stock
	Kosher salt & freshly ground black pepper, for seasoning

For the Marinade

4	Dried Guajillo peppers
2	Dried ancho chili peppers
1 can	Chipotle peppers in adobo sauce
3 tbsp.	Apple cider vinegar
3 tbsp.	Tomato paste
5	Garlic cloves
1 tsp.	Mexican oregano
1 tsp.	Smoked paprika
1 tsp.	Cumin
½ tsp.	Cayenne pepper

For the Coleslaw

2 tbsp.	Fresh lime juice
¾ tsp.	Sugar
¼ cup	Mayonnaise
1 cup	Green cabbage, thinly sliced
1 cup	Purple cabbage, thinly sliced
1	Carrot, peeled & julienned
1	Green onion, sliced thin on an angle
¼ cup	Coarsely chopped cilantro
	Kosher salt, to taste

For the Tacos

12	4" corn tortillas
1½ cup	Cracker Barrel Medium Cheddar Shreds
½ cup	Pickled red onion
	Lime wedges

For the Birria Stew

Meat: Begin by seasoning chuck roast and short ribs with salt and pepper. Set aside.
Marinade: Begin by bringing a pot of water to a boil, then remove from heat.
Soak guajillo and ancho chili peppers for 10 minutes. Remove them from water. Cut off stems and remove seeds.
Put guajillo and ancho chili peppers into a blender. Add one chipotle pepper, all the adobo sauce, apple cider vinegar, tomato paste, garlic, oregano, paprika, cumin, and cayenne. Blend until smooth.
Place the seasoned meat in a large container and add the marinade mixture. Toss to coat. Cover and marinate for 4 hours or overnight.
Stew: Begin by preheating oven to 300 degrees F.
Heat olive oil in large Dutch oven pot over medium heat. Add onions and cook until softened.
Transfer the meat and marinade to the pot.
Stir in the cinnamon sticks, cloves, and beef stock. Cover and transfer pot to the oven. Braise the meat for 3 hours.
Remove pot from oven and skim off some of the fat. Reserve fat to cook the tacos.
With a slotted spoon, remove the stewed meat to a platter and shred with two forks. Return the meat to the pot and stir to combine.

For the Coleslaw

Combine fresh lime juice, sugar, mayonnaise, green cabbage, purple cabbage, carrots, green onions, cilantro, and salt.
Set aside for topping tacos, if desired.

For the Tacos

Add 1 tablespoon of reserved fat to a large skillet and heat over medium-high heat.
Dip tortillas in Birria stew, letting excess drip off. Lay on work surface and top with a few tablespoons of shredded Cheddar, keeping cheese to edges to encourage the cheese skirt.
Add some shredded Birria meat to each, then fold one side of each tortilla over the other side. Add to skillet and fry until crisp. (You may need to fry 1 tortilla at a time, depending on size of skillet.)
Using a spatula, transfer fried tacos to a platter and keep warm.
Repeat with remaining tortillas. (You’ll have leftover Birria meat to save for another dinner.)
Optional: Top finished tacos with coleslaw, pickled onion, or cilantro, if desired.
Serve with lime slices and some Birria broth for dipping.

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