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September 29, 2010
2 notes

Goop Recipe: Baja Style Tacos

I just added avocado to Gwenyth’s recipe and changed up the pico de gallo a little.  Can’t eat tacos without em’!  This is a great 30 min recipe, especially if four hands are available. One person can work on the pico while the other prepares the shrimp.

serves 2

Pico de Gallo

  • 1/2 pint cherry tomatoes
  • 1/2 onion minced
  • 1/2 jalepeno minced
  • 1 garlic clove minced
  • cilantro roughly chopped
  • 1/2 lime
  • s & p

Quarter cherry tomatoes, toss with all the other ingredients.  

Baja Tacos

  • 18 large peeled deveined shrimps
  • 1-2 lime
  • olive oil
  • 6 red chile tortillas (or whatever you prefer, though the chile tortillas are fantastic)
  • pico de gallo
  • 1 avocado cubed
  • s & p

Prepare the shrimps (let it come to room temp), squeeze 1 lime over add a bit of olive oil, and salt.  Heat a pan med-high and sear each side of the shrimps until browned (about 1-2 min each).  If you are fancy you can heat the tortillas individually in another pan, but I’m lazy so I just stick them in the microwave for 10 seconds.  Squeeze lime and salt avocados.  Pile shrimp, pico de gallo, avocado, and a squeeze of lime and enjoy immensely! 

Tags: goop taco baja taco pico de gallo food

Photo
February 14, 2010
22 notes
The KOGI TACO RECIPE (ish) I think a lot of people have been trying to approximate this recipe. I did too. yeah! boneless pork ribs or shoulder cider or beer or braising liquid of some sort brown sugar s&p tortillas! 4 tbsp garlic chili sauce or if you can find gochujang 5 tbsp sugar 4tbsp soy sauce 2 tsp rice vinegar 2 tsp sesame oil kimchi chopped scallions cilantro shredded lettuce lime braise pork: s&p the meats, sear in a pan. rub brown sugar place in bake dish cover with cider and bake in oven at 375 for about 2 hours (or until shreddable).  Take out of the cider, shred. whisk chili garlic sauce, sugar, soy sauce, rice vinegar, sesame oil. pour over shredded pork. let sit. return to stove and heat it up on low.  throw the lettuce, pork, scallions, cilantro, kimchi, squeeze lime on the tortilla. munch.  foodgasm in progress. .samantha

The KOGI TACO RECIPE (ish)

I think a lot of people have been trying to approximate this recipe. I did too. yeah!

  • boneless pork ribs or shoulder
  • cider or beer or braising liquid of some sort
  • brown sugar
  • s&p
  • tortillas!
  • 4 tbsp garlic chili sauce or if you can find gochujang
  • 5 tbsp sugar
  • 4tbsp soy sauce
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • kimchi
  • chopped scallions
  • cilantro
  • shredded lettuce
  • lime

braise pork: s&p the meats, sear in a pan. rub brown sugar place in bake dish cover with cider and bake in oven at 375 for about 2 hours (or until shreddable).  Take out of the cider, shred.

whisk chili garlic sauce, sugar, soy sauce, rice vinegar, sesame oil. pour over shredded pork. let sit. return to stove and heat it up on low.

 throw the lettuce, pork, scallions, cilantro, kimchi, squeeze lime on the tortilla. munch.  foodgasm in progress.

.samantha

Tags: taco korean kimchi pork recipe food

Photo
February 11, 2010
13 notes
fuckyeahcilantro: itsamazing: Korean short ribs taco: We get the best trimmings of short ribs we can find, let it swim in our own special marinade, and chop it nice and small so the flavors just dance on your taste buds. Once on the grill, the fat melts away to create that soft and tender texture everyone loves and the sugars just caramelize to give the meat that deep and savory flavor. All out tacos are topped with: sesame-chili salsa roja julienne romaine lettuce and cabbage tossed in Korean chili-soy vinaigrette cilantro-green onion-lime relish crushed sesame seeds sea salt garnished with lime wedge, orange wedge and red radish wedge

fuckyeahcilantro:

itsamazing:

Korean short ribs taco:

We get the best trimmings of short ribs we can find, let it swim in our own special marinade, and chop it nice and small so the flavors just dance on your taste buds. Once on the grill, the fat melts away to create that soft and tender texture everyone loves and the sugars just caramelize to give the meat that deep and savory flavor. All out tacos are topped with:
  • sesame-chili salsa roja
  • julienne romaine lettuce and cabbage tossed in Korean chili-soy vinaigrette
    • cilantro-green onion-lime relish
  • crushed sesame seeds
  • sea salt
  • garnished with lime wedge, orange wedge and red radish wedge

Tags: kogi taco

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