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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Want it vegetarian? Substitute tofu or tempeh for the beef. I usually cut the recipe in half when preparing. These tacos remind us a little of Asian tacos that we order and are served during Happy Hour at a local Japanese sushi restaurant. Local recipe. Ingredients:
2 1/2 lbs free range ground beef |
3/4 cup tamari or 3/4 cup reduced sodium soy sauce |
1 tablespoon roasted red chili paste, to taste (or 1 tablespoons korean kochujang sauce) |
2 tablespoons fresh garlic, finely minced |
1 tablespoon freshly grated ginger, to taste (my addition) |
2 tablespoons sugar |
1/4 cup sesame oil (i used regular sesame oil and a small amount of toasted sesame oil-about 1 teaspoon) |
1 small yellow onion, finely minced |
1/2 cup rice vinegar |
24 (4 inch) corn tortillas |
3 cups green cabbage (cabbage finely shredded) or 1 cup cabbage kimchi (we tested the tacos with green cabbage) |
1/2 cup cilantro leaf (fresh!) |
4 green onions, thinly sliced |
2 tablespoons sesame seeds (approximately-the recipe didn't specify how much) or 1 tablespoon white sesame seeds and 1 tablespoon black sesame (approximately-the recipe didn't specify how much) |
2 limes, cut into eighths |
1 cup sour cream |
2 tablespoons lime juice |
Directions:
1. Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which is always on hand in the refrigerator. Also, the original recipe specified tri-tip beef or other similar cuts of meat (chuck, flank sirloin, etc). I made it much easier for myself and used ground beef.
2. Sour Cream Sauce: Whisk together the sour cream and lime juice, cover and refrigerate.
3. Marinade: Whisk together the soy sauce, chili paste, garlic, ginger, sugar, sesame oils (s), onion and rice vinegar. Set aside 1/4 of the sauce in a small serving bowl.
4. In a 'ziploc'-style plastic bag combine the beef and the remaining 3/4 of the marinade.
5. Close bag and marinate mixture in the refrigerator for 3 hours .
6. Remove meat from the marinade. *Discard* liquid.
7. Heat up a large sautè pan and brown the meat until no longer pink.
8. Accompaniments: Arrange the cabbage, cilantro, green onions, sesame seeds and lime slices on a platter.
9. Tortillas: If desired, lightly butter or oil the tortillas and grill. We used our stove top grill pan.
10. To serve, spoon the cooked meat into the tortillas. Garnish with the accompaniments. Spoon a little sour cream sauce on top. I placed all the fixings on platters and in bowls and created a build-your-own taco bar.
11. Enjoy!
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