If there’s one thing our chefs love (and we’ll admit, that list is long!), it's a good-ol’-fashion culinary mash-up. This week’s tacos combine Asian-inspired flavors like hoisin and Sriracha with Tex-Mex-style tacos. Together the hoisin beef, sesame cabbage slaw, and peanuts piled in warm tortillas make one inventive meal you’ll be taco-ing about for weeks.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Flour Tortillas(ContainsWheat, Soy)
Hoisin Sauce(ContainsWheat, Soy)
Beef Stock Concentrate
Shredded Red Cabbage
Sesame Dressing(ContainsWheat, Soy)
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites and beef*; cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes. Season with salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in stock concentrate, hoisin, and ¼ cup water (1/3 cup for 4). Cook, stirring, until sauce has thickened, 1-2 minutes more.
• In a medium bowl, combine cabbage, cucumber, and half the scallion greens with sesame dressing. Set aside. • In a small bowl, combine mayonnaise with Sriracha to taste
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with beef filling, sesame slaw, and as much Sriracha mayo as you like. Garnish with peanuts and remaining scallion greens and serve.