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Jordan Beeman, HeartBrand Beef president. After trying HeartBrand’s Akaushi ground beef, Espinoza set out to incor- porate it into one of his oldest recipes. “Our original picadillo was very traditional; it had pota- toes and carrots and raisins and cinnamon. It was good, but it wasn’t a big seller,” Espinoza explains. “When we switched to Akaushi beef, Junior P e 4 color Prime Time – Fall 2018 Crosswinds Ranch C R O S S W I N D S R A N C H we also simplified the recipe, which gave it a little more mass appeal.” Wilkerson was a fan of the change right away. “The bison was very lean. I think that the marbling in the HeartBrand beef gave the new taco a richness that was miss- ing,” he says. Rich is perhaps the per- fect adjective. One bite of the Akaushi picadillo – served on

a fresh tortilla with cilantro, fresh onions and a cheesy glaze – will ruin you for mass- market fast food tacos forever. Since switching to Heart- Brand Akaushi beef, Tacodeli has found more ways to incor- porate Akaushi products into their menu. The same beef from the picadillo taco finds its way into Espinoza’s signature queso, Roberto’s Brazo Fuerte Queso, where the heartiness of the Akaushi ground beef blends perfectly with the creamy queso and fresh pico de gallo. Tacodeli is renowned for their daily specials, and Heart- Brand’s beef is featured promi- nently. On Sundays, Akaushi beef cheek is the base for Tacodeli’s barbacoa, the slow- cooked staple of many Mexican street tacos. It’s a moist and smoky blend of beef and spic- es, with just the right touch of spicy heat that is balanced by a slice of cool avocado. And every Monday, Tacodeli serves up the Akaushi hang- er, made with HeartBrand’s Akaushi hanger steak. Sea- soned grilled chunks of steak are topped with a house-made This sign, hung at each Tacodeli, is a reminder that local farms and ranches help make Tacodeli’s food so delicious.

Breeder/Producer of fullblood cows, heifers and young bulls for sale private treaty.

1/2 and 3/4-blood Akaushi/Angus cross also available.

chimichurri sauce, queso fresco and green onions.

DarylWest | 806-382-0704

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www.akaushi.com • Fall 2018