Sesame Beef Tacos
with Quick-Pickled Veggies and Chili 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
3 unit
Radishes
1 unit
Persian Cucumber
2 unit
Scallions
¼ ounce
Cilantro
5 teaspoon
White Wine Vinegar
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Korean Chili Flakes
4 ounce
Shredded Red Cabbage
10 ounce
Ground Beef
1 teaspoon
Garlic Powder
1 tablespoon
Sesame Oil
2 teaspoon
Sriracha
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Vegetable Oil
2.5 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim and slice radishes and cucumber into thin rounds. Trim and thinly slice scallions. Pick cilantro leaves from stems; discard stems.
In a medium bowl, combine radishes, cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Taste and add a pinch more sugar if you like a sweeter pickle. Set aside, stirring occasionally, until ready to serve.
In a small bowl, combine sour cream and a pinch of chili flakes (taste and add more from there if desired; save a little for the filling). Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add scallions and cabbage; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add beef, garlic powder, and 1 tsp sugar (2 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Stir in sesame oil, a pinch of chili flakes to taste, half the sriracha, and half the soy sauce. (For 4, use all the soy sauce.) Taste and season with salt, pepper, and up to ½ tsp more sugar.
While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
Spread a bit of crema onto each tortilla, then top with filling, a small amount of pickled veggies, cilantro, and as much remaining sriracha and chili flakes as you like. Serve with any remaining pickled veggies on the side.
