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.
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)
5 teaspoon
Sugar
2 teaspoon
Vegetable Oil
Salt
Pepper
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.