Posts Tagged ‘taco trucks’

Greensboro food trucks

December 10, 2012

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Friday for lunch, I had some seriously kick ass tacos, in Greensboro no less. At the corners of High Point rd and Hilltop in a small convenience store lot lies THIS taco truck. They craft a variety of authentic Mexican items but this particular day I was jonesing for tender meats from the Motherland (well someone else’s mother). I ordered 10 tacos (co-workers were eating them too, I’m not a pig…most days) Al Pastor, Lengua and Barbacoa. Every single one of them was delicious but the Lengua was the stand-out. By the way, there were no store bought tortillas here. The order took about 15 minutes to come out…they weren’t particularly busy but they handmade all the tortillas as they prepared everything. It doesn’t get much more fresh than that. Topped with cilantro and chopped white onion, it was exactly as the doctor ordered.

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The Lengua. Easily the best of the bunch, so tender yet full of flavor. It’s what other cuts of meat dream of being. In this case it was chopped and lightly sauteed to near perfect blend of tenderness and slight “crunch” and with the fresh tortilla, it could be the best lengua I’ve ever had.

The Al Pastor was good, very good but it was a tad dry and slightly overcooked. This happens in the states because the health department mandates the meat be cooked twice when it’s carved from a spit (think of gyro meat). I didn’t see the spit but it’s highly possible they had one. The flavor was great if a little too crunchy for my liking.

The barbacoa while fantastically slow cooked and tender was bland in comparison. Many places really amp up the spices in barbacoa and this was pretty plain.

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Bottomline…if you’re in the greensboro area you’ve got to try these tacos. Next trip (likely this week) I’ll cover tortas. A few of the guys in front of me ordered them and they looked fantastic. I’ve driven by the area a few times and they are usually out there around lunch and dinner most days. They don’t take credit cards so bring cash and if you can work a little Spanish into placing your order it would be greatly appreciated. English isn’t their first language and most of their patrons seem to be Mexican workers. Which is a sure fire way to know. This place serves up some killer food.

Korean Braised Short Rib Tacos with Caramelized Leek and Shallot Slaw

December 3, 2012

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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!

Ingredients

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

Tortillas

Directions

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!

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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.