Utah 2023 Beef Cook-Off Winning Recipe: Fiesta Tacos Supreme

Carol Hall Bartholomew with her winning Fiesta Tacos Supreme at the Utah State Fair.

Congratulations to Carol Bartholomew, winner of the 2023 Utah State Fair’s Beef Cook-off with her Fiesta Tacos Supreme recipe. She took home $300 and bragging rights. And she agreed to share the recipe below.

Fiesta Tacos Supreme.

As I’ve written before, Bartholomew is a Utah State Fair cook-off queen, having won dozens of cooking contests since she first began entering in 1987.

Governor Cox and Abby Cox with Carol Bartholomew, and her winning Triple Berries on A Cloud at the 2021 Utah State Fair.
Governor Cox and Abby Cox with Carol Bartholomew, and her winning Triple Berries on A Cloud pie at the 2021 Utah State Fair.

She won the Governor’s Favorite Pie Contest in 2005, 2009, 2014, 2016 and 2021. (The Fair didn’t host a Governor’s pie contest in 2022 or 2023, or she might have won then, too!) Sadly, the Fair has reduced the number of cooking contests over the years, and there aren’t as many opportunities to enter.

She’s been a finalist in both the National Beef Cook-Off and the National Chicken Cooking Contest.

“Contests are a little intimidating, because you’re having someone taste and judge your personal creation,” Bartholomew said. “I’ve walked away empty-handed many times, I’ve learned not to take it personally. You have to just enter as a learning experience.”

And yes, this is the same Carol Hall Bartholomew who famously washed dishes with Ted Bundy back before the world discovered he was a serial killer. Truth is stranger than fiction.

Carol Hall Bartholomew washing dishes with Ted Bundy at a friend's birthday party.
Carol Hall Bartholomew washing dishes with Ted Bundy at a friend’s birthday party, when he attended law school at the U.

And now – here’s the recipe for Carol’s winning Fiesta Tacos Supreme.

FIESTA TACOS SUPREME

Yield: 6 tacos

Meat:
1 ½ lbs. flank steak


Marinade:
¼ cup soy sauce

½ tsp. cumin
4 cloves garlic, sliced

½ tsp. oregano
¼ cup olive oil 1 tsp. lemon pepper


Chipotle Sauce:
1 cup sour cream

3 cloves garlic, minced
2 chipotle peppers, minced

2 Tbsp. fresh lime juice
½ tsp. salt


Other taco fillings:
1 cup guacamole

1 cup pico de gallo
½ cup Feta cheese


Additional ingredients:
12 corn tortillas (taco size)

3 cups shredded Monterey Jack cheese


Directions:

  1. Pierce steak on both sides and combine with all marinade ingredients
    in a large Ziploc bag. Coat meat thoroughly and refrigerate overnight.
  2. Remove meat from marinade; discard marinade.
  3. In large skillet, saute steak, covered, on med.-high heat, about 8
    minutes on each side. Let meat rest 15 minutes, then slice thinly
    against the grain.
  4. Separately, stir together Chipotle Sauce ingredients and set aside.
  5. Heat large skillet or griddle on medium heat; place one corn tortilla,
    then ½ cup grated Jack cheese, then another tortilla; flip once to soften
    tortillas and melt cheese. Repeat to make 6 tacos.
  6. Assemble tacos on taco holders: softened tortillas, spoonful
    guacamole, steak slices, pico de gallo, Feta cheese, and sauce.
  7. Serve immediately.

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