Posts Tagged ‘Los angeles’

Korean Braised Short Rib Tacos with Caramelized Leek and Shallot Slaw

December 3, 2012


Who said you have to drive all the way to California to get great fusion tacos? We’ve broken the “code” and you’ll never want to leave the house again.

I’ve been experimenting with cooking short ribs lately, although I haven’t made the jump to inserting them into tortillas yet. Last night…I did and I can say that they might have been the most interesting (best?) taco combos I’ve ever had. The whole evening was fantastic, from the whole house being bathed in a perfume of sweet yet savory pear soy wonderfulness to the puro margarita I had while preparing it and the meandering path of rare tequilas I enjoyed afterwards. This is a highly recommended recipe and could be easily done with seitan for a much healthier take with all the flavor. Check it out!


2 lbs Short Ribs
1 c Soy Sauce
1/2 c Sesame Oil
1/2 c Mirin, Rice Wine
1 Asian Pear, sliced
6-7 cloves of Garlic, minced
3/4 c Sugar in the Raw
1 c Water

1 Shallot, thinly sliced
1 Leek, julienned
1 Cucumber, julienned



Soak the short ribs for roughly 30 minutes in your cooking sauce pan, drain, refill with water and simmer for another 30 minutes. Drain again and remove the short ribs. In the sauce pan combine Soy, Sesame Oil. Rice Wine, Garlic, Pear, Sugar and Water in the pot and bring to a simmer, add short ribs and let simmer covered for 45 minutes. Remove the short ribs, trim the fat and remove the bones. Chop according to your liking and set aside while the sauce reduces, about 20 minutes.

While sauce is reducing combine the shallot and leek in a saute pan with a small amount of olive oil and cook until slightly browned, set aside.

In the same saute pan add the chopped short ribs and drizzle a small amount of the reduced sauce over the meat and saute for a few minutes. This step basically warms the meat back up.

Place the meat inside the tacos, top with slaw and enjoy! I had some Mexican Street Corn as my side but black beans would do just as nice. These are god enough you also might want to just forego the sides and have an extra taco. They’re that good!


Cocktails: Puro Margarita
Tequilas: Siete Leguas Blanco, Chinaco Reposado (red label, treasure), Fortaleza Reposado, El Tesoro Anejo (White Label, treasure). The pic shows a Centinela 3 Year Extra Anejo but I never poured it after the ETWLA. It’s a very delicate spirit and I thought it would have been overpowered by the ET.


Espolon’s Cinco de Mayo Pulled Pork Taco’s

May 24, 2011

Espolon tequila is quickly becoming one of my favorite bargain brands. They’re doing lots of neat promotions all of the country including one we tried to hit in New York for the Manhattan Cocktail Classic where they had Espolon cocktails served in the New York Marble Cemetery, too cool. The bang for the buck is phenomenal, in fact its replaced my go-to el cheapo bottle El Ultimo Agave in the bar and as a recommendation to friends. If you haven’t already check them out.

Over the last few months they’ve coerced with 3 of the nations top mixologists to pair 3 Espolon based cocktails with a taco truck food pairing. I just happened to have a pork tenderloin in the fridge so I went forth with their recipe. This one was conceived by Eric Alperin who was inspired by L.A.’s recent food truck trend of Korean BBQ taco’s. While the recipe isn’t verbatim take-off of Korean BBQ it shares that mildly sweet and light spice. Apparently it goes together with the “Bebida de Puebla” cocktail which pairs Espolon’s wonderful Repo with Benedictine, Coffee Liqueur and sherry. I wouldn’t know, I don’t have any sherry so I made a Cutie(tangerine) margarita to go with it.

I made some changes mainly in the cooking time. Their recipe calls for 4 hours in the overn at 300* I learned my lesson with the Puerco Pibil recipe and cooked it for 3 hours. When I cracked the tin foil it was perfect. Slightly sweet, mildly spicy, and loaded with flavor. I fixed them with freshly chopped onion and cilantro (what else!!!) but you could do a couple of things to really blow it out. A chipotle adobo sauce or really going Korean with some Bulgogi would bring it over the top. Check it out and go get you some Espolon while your at it.
Los Angeles, CA
Makes 6 servings

2 ½ lbs. boneless pork tenderloin
2 tsp. kosher salt
1 tsp. black pepper
2 tsp. ground cumin
1 tsp. chili powder
¼ cup brown sugar
2 jalapeños, sliced into rings
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

Heat oven to 300° F. Place the pork in the center of 2 large sheets of aluminum foil and season meat on all sides with the salt, pepper, cumin and chili powder. Spoon the sugar over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and seal edges tightly. Place in a baking dish and roast until fork-tender, about 4 hours. Let cool. Unwrap the pork, and pour juices into separate container. Use a fork to shred the pork, placing shredded pieces in a large bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Squeeze lime over pork mixture. Spoon pork mixture onto individual tacos and wrap. Garnish with cilantro leaves and lime