Posts Tagged ‘taco’

Korean Braised Short Rib Tacos with Caramelized Leek and Shallot Slaw

December 3, 2012

20121209-125309.jpg

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!

20121202-111157.jpg

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.

Want to make your tacos go from great to orgasmic?

November 1, 2012

20121101-104309.jpg

Did I mention it’s easy? Not all of us have the time to make fresh tortillas every time we want to indulge in some authentic Mexican food. That works on the weekends, but during a work night, it’s just too much work and we settle for store bought tortillas. While some are better than others, this quick step will seriously turn a great meal into one where your spouse(or whoever you have over) tear your clothes off. Whether they are ravaging you or trying to kill you ala Once upon a time in Mexico is to be determined.

Take an extra pan while you’re preparing your meal (tacos I hope) set to medium heat and add a touch of oil or butter to the pan. Brown the tortillas(corn please, it doesn’t work so well with flour) for a minute or so on each side. They will become slightly firm but the flavor increases to 11(insert spinal tap joke here_____). You’ll never go back to regular tortillas again.