A hit on their menu, this recipe from Myers + Chang is a unique take on the west-coast trend of Asian influenced tacos. The recipe makes eight small tacos and is accompanied by a Sesame-Chili Salsa.
- 2 tbsp. vegetable oil
- Salt and pepper
- 1 lb. short ribs, trimmed and cut into 2 inch medallions
- 1 tbsp. sugar
- 2 tbsp. soy sauce
- 1 tbsp. honey
- 1 garlic clove, smashed
- 1 inch piece of ginger, smashed
- 2 each star anise
- 1/4 onion, chopped
- 1 scallion, sliced
- 1 tbsp. sesame oil
- 1/2 Asian pear, chopped
- 3 cups chicken stock
- Sesame-chili salsa (recipe follows)
- 1/2 cup sliced Chinese cabbage
- 8 each corn tortillas
- 1 lime, cut into 8 pieces
- 16 large sprigs of cilantro
- Sriracha chili sauce
- Heat vegetable oil in a medium skillet over medium high heat. Season the ribs all over with salt and cracked black pepper. When the oil is hot, gently place the short ribs into the skillet and turn the heat down to medium. Sear 3 to 4 minutes on each side, until well browned and caramelized.
- Transfer the short ribs to a large casserole dish.
- Place the sugar, soy, honey, garlic, ginger, star anise, onion, scallion, sesame oil, Asian pear, and chicken stock in a bowl and mix well.
- Pour mixture over the ribs. Bring to a boil.
- Cover casserole dish tightly and place in a 350° oven for about 2½ hours, or until tender enough to pierce with a fork.
- Strain the liquid into a fat-separator cup. Pour the defatted braising liquid into the roasting pan and place over high heat. Let it come to a boil (uncovered) so that it has reduced by about three-fourths (this will take 10-15 minutes.)
- While the braising liquid is reducing, allow the meat to cool to room temperature. When cool enough to handle, shred the short rib meat with your hands, discarding any fat from the meat.
- Pour enough of the reduced braising liquid over the meat to fully moisten it.
- 1/2 cup scallions, sliced
- 1/2 cup chopped cilantro
- 2 tbsp. sesame seeds
- 2 tbsp. sesame oil
- 2 tsp. chili oil
- 1 tbsp. soy sauce
- 2 tbsp. chopped kimchee
- Juice of 1 lime
- Salt and pepper
Place all ingredients in a medium bowl and mix to combine. May be well stored in the refrigerator, well covered, for up to a day.
- Slice the Chinese cabbage and Asian pear into paper-thin strips and season both together with salt and pepper.
- Wrap corn tortillas in aluminum foil and place in 350° oven for 5 minutes, until warm.
- When warm, place cabbage and pear on bottom of tortillas, then add braised meat.
- Drizzle with Sriracha chili sauce.
- Add 2 sprigs fresh picked cilantro on meat and finish with the sesame-chili salsa.
- Garnish each taco with a wedge of lime.