Try Coca-Cola chili dogs, Coke Zero tacos, Cherry Coke BBQ at AMS

Updated:

Loading

ATLANTA - When racing returns to the Atlanta Motor Speedway this Labor Day weekend, fans at the track will have a few other menu choices to pick from. That's because the track added five Coca-Cola-infused dishes to the menu.

The Atlanta Motor Speedway recently invited members of the media, including Nelson's News on wsbtv.com, to a taste test of the items at Terraces Restaurant inside the Georgia World Congress Center.

“Chef Frank Abbinanti from Levy Restaurants presented so many great products that it was hard to narrow them down,” said Atlanta Motor Speedway President Ed Clark. “The consensus from drivers, our employees and from the fans voting was that you really can’t lose with any of these incredibly delicious foods, so we’re excited to offer all of them to fans on Labor Day weekend."

"I have to admit the Coke Zero braised beef tacos are my favorite,” Clark noted.

GALLERY: Try these tasty Coc- Cola treats at AMS

What's on the menu?

Coke Zero® Braised Beef Tacos – Six-hour Coca-Cola braised brisket served in a fresh flour tortilla with diablo sauce, crispy greens, cilantro vinaigrette and tortilla strips

Coca-Cola® Chili Dog  - All-beef mini hot dogs topped with Coca-Cola chili, aged chedda and fresh pico de gallo

Fries with Coca-Cola® dipping sauce - You’ll never put ketchup on your fries again after trying the the Coca-Cola dipping sauce.

Georgia Peaches and Sprite® Elephant Ear - Fresh Georgia peaches simmer with Sprite, vanilla and fresh squeezed lemon, served over sweet dough and dusted with powdered sugar and caramel

Cherry Coke® BBQ Pork Sandwich with Vidalia Onion Rings - Slow cooked to perfection with Cherry Coke barbecue sauce, served on mini buns with crispy Vidalia onions and roasted tomato

Here's the receipe for the tacos to try in your own home:

Coca Cola Braised Beef Tacos
Ingredients for Marinade
1/4 Cup Carrots (diced, large pieces) (mirepoix)
1/4 Cup Onion (diced, large pieces) (mirepoix)
1/8 Cup Celery (diced, large pieces) (mirepoix)
1/4 Tsp. Thyme
1 1/4 Cup Coca-Cola 
1 Bay Leaf
Cilantro Vinaigrette
1 Bushel Cilantro Leaves
1/3 Tsp. Garlic (Chopped)
3/4 Tsp. Shallots (Chopped)
1/4 Cup Olive Oil
1/3 Tsp. Salt
1/3 Tsp. Pepper
1/2 Tbsp. Lime Juice
1/2 Tbsp. Lemon Juice
1/3 Tsp. Cumin (Ground)
1 Tbsp. Rice Vinegar
1/2 Tbsp. Honey
Chipotle Aioli
1/4 Can Chipotle Chiles canned in Adobo (7 ounce can)
1/2 Tbsp. Lime Juice
1/2 Cup Mayonnaise
Ingredients for Braised Beef
3 pounds Braised Beef (*will lose weight in the cooking process)
1/4 Cup Carrots (diced, large pieces) (mirepoix)
1/4 Cup Onion (diced, large pieces) (mirepoix)
1/8 Cup Celery (diced, large pieces) (mirepoix)
1/4 Tsp. Thyme
1 Bay Leaf
1/2 Tsp. Salt
1/2 Tsp. Pepper
3/4 Coca-Cola
Ingredients For Tacos
1 pound Braised Beef
8 Flour Tortillas    (6 inch diameter)
2 ounces Tortilla Strips
4 fluid ounces Chipotle Aioli
8 ounces Green Leaf Lettuce
4 fluid ounces Cilantro Vinaigrette
8 Lime Wedges

Directions
Begin by preparing the marinade. Combine mirepoix, thyme, bay leaf and Coca Cola in medium sauce pan and bring to a simmer. Let cool and pour over braised beef. Allow beef to marinate for at least 6-8 hours, ideally overnight.
In the meantime, prepare Cilantro Vinaigrette and Chipotle Aioli.
For the vinaigrette, combine chopped garlic, shallots, lemon juice, lime juice, cumin, rice vinegar, cilantro and honey in a blender. Blend until smooth. Slowly and gradually add oil to emulsify dressing, season with salt and pepper. Store until tacos are ready.
For the aioli, place chipotles into a blender. Squeeze lime juice into chipotle can to rinse out any residual adobo paste, and then pour into blender. Blend for 2-3 minutes until smooth. Pour mixture into a large bowl, add mayo and whisk until smooth. Season with salt and pepper, store until tacos are ready.
After allowing the beef to flavor, remove from marinade and dry on towels. Strain mirepoix and remaining ingredients from liquid and discard. Keep liquid.
Season meat with salt and pepper, sear until brown on all sides, and then remove the meat from the pan.
Brown and caramelize mirepoix, thyme and bay leaf. Add meat back to the pan, then pour Coca-Cola marinade over the meat to create a shallow braise. Ensure the meat is not completely covered!
Cover the pan with foil and place in the oven at 275-300 degrees, cook for 2-2:30 hours. Remove foil and add Coca-Cola. Continue cooking, turning meat every 15 minutes for 1 hour.
Remove from oven, remove meat and strain mirepoix and save. Degrease liquid and blend remaining liquid with mirepox to create reheating sauce.
Warm tortillas. Place 2 ounces of braised beef on each tortilla. Using a squirt bottle, drizzle chipotle aioli on top of the meat. Top tacos with green lettuce and add cilantro vinaigrette. Garnish with tortilla strips and a lime wedge. Serve!   
*Yields 8 (Serving Size: 2 tacos)


Channel 2 Action News

Delivered To Your Inbox