Maybe it’s because tacos are near and dear to our heart (not to mention how they always on our tip of the tongu—erm...mind), but our Siete familia is delighted when tacos are used as a vehicle to bring foods from different countries together, on the plate, or in a dish. Like these Korean BBQ Tacos!
You see, as a hyphenated, Mexican-American family (one that celebrates both Mexican and American culture and food) we’ve got a love that’s deep, wide, and hungry for the many flavors of fusion food. We believe that there is room for everybody at the table, and the more cultures we can celebrate, the better! This taco recipe is the sum of some of the savory, salty, and smokey tastes of Korean Bulgogi “Fire Meat,” Texas Barbecue, and Mexican Tacos. This recipe was inspired, in part by our love for tacos, but also by a trip Imani, our Events Coordinator, took to South Korea. She’s quick to admit a general love for all Korean food, but, upon visiting Seoul, she noticed there was an equally rich culture around food. “It’s an event. You eat and drink for hours! A lot of food is made at the table, so people sit on stools around the sizzling meat... Everyone has a role in the meal—gathering sides, filling drinks. There’s this sort of ecosystem in the meal that brings people together.”
We hope this dish inspires you to gather up and gather round with the ones you love, for a dish that celebrates the best of both worlds. Peep the recipe below for a Seoul-ful twist on this Tex-Mex plate.
Author: Siete Family Foods
Ingredients
Beef Marinade
4 tbsp sesame oil
4 garlic cloves, minced
1 tbsp fresh grated ginger
1 tsp ground black pepper
¼ c coconut aminos
¼ c coconut sugar
¼ c scallions, sliced
½ tsp red pepper flakes
Zest of 1 lime
Taco:1 ½ lb flank steak
4-6 Siete Cassava and Chia Tortillas
1 purple cabbage
½ bunch cilantro leaves, chopped
2 avocados, cubed
2 scallions, sliced
Sesame seeds
Sriracha Mayo
⅓ c sour cream
¼ c mayonnaise
1 tsp garlic powder
1 tsp Sriracha hot sauce
2 tbsp lime juice
¼ tsp cumin
¼ tsp ground coriander
Directions
Prep beef by slicing against the grain and place in a large bowl
Stir all marinade ingredients together and pour into bowl with the sliced beef
Mix together
Cover and refrigerate for at least 4 hours
Heat a large cast iron skillet
Add meat and sauté for 6-8 mins, stirring occasionally
Meat is done when sauce has caramelized
Warm tortillas on a hot skillet
In a small bowl add all Sriracha mayo ingredients
Stir together until fully combined
Add to a squeeze bottle for easier drizzling
Assemble tacos with the remaining taco ingredients
Growing up in South Texas, we picked lemons from the trees in our backyard, found the sweetest Ruby Red grapefruits at the pulga (fleamarket), and bagged oranges in the bed of vendor pickup trucks on the side of the road. Inspired by the tastes of home, we made these Citrus Marinated Chicken Nachos with our Grain Free Dip Chips and dairy free Mild Nacho Cashew Queso!
Ahh, arroz con leche—it’s so much more than rice pudding! It was a sign of love from our abuela when we’d get home from school or a special surprise dessert in our lunch boxes after a long week. We decided to jot down this dairy free recipe, so you can create special memories with your familia, too!
To whoever said it wasn't possible to put fire in a taco, we see your traditional taco and raise you these Spicy Chicken Tacos, made with our Kettle Cooked Fuego Potato Chips. Baked to a crispy fuego-perfection, these delicious chicken tenders bring the crunch and the heat, if we do say so ourselves.
