Sesame Beef Tacos
with Quick-Pickled Veggies and Spicy Crema
Instead of going the traditional route with these tacos, we decided to mix things up with a Korean-style sesame beef filling. The filling gets a kick from *gochugaru*—chili flakes traditionally used in dishes like kimchi and bulgogi. It’s an unconventional choice, perhaps, but one that lives up to the maxim that everything tastes better in a tortilla.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Scallions
2 unit
Persian Cucumber
6 unit
Radishes
¼ ounce
Cilantro
10 teaspoon
White Wine Vinegar
8 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Korean Chili Flakes
8 ounce
Shredded Red Cabbage
20 ounce
Ground Beef
2 teaspoon
Garlic Powder
2 tablespoon
Sesame Oil
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
4 teaspoon
Sriracha
12 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
5 teaspoon
Sugar
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim, then thinly slice scallions. Slice cucumbers and radishes into thin rounds. Pick cilantro leaves from stems; discard stems.
In a medium bowl, toss together cucumbers, radishes, vinegar, 2 tsp sugar, and a big pinch of salt and pepper. Set aside until rest of meal is ready.
In a small bowl, stir together sour cream and a few chili flakes (to taste— start with a pinch and go up from there, saving a little for the filling). Season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage. Cook, tossing, until softened, 4-5 minutes. Add beef, garlic powder, and 2 tsp sugar, breaking up meat into pieces. Cook, tossing, until beef is no longer pink, 4-5 minutes. Season with salt, pepper, and up to 1 tsp more sugar (to taste). Stir in sesame oil, 2 TBSP soy sauce, 2 tsp sriracha (2 packs), and a pinch of chili flakes (to taste).
While filling cooks, wrap tortillas in a damp paper towel and microwave on high until warm, 30 seconds to 1 minute.
Spread a bit of chili crema on each tortilla, then top with filling, a small amount of pickled veggies, cilantro, remaining sriracha (to taste), and any remaining chili flakes, if desired. Serve with remaining pickled veggies on the side.
