Thursday night after a wretched day of bar prep, Evan and I finally gave up. Seriously, that multiple choice was bad news bears. On the bright side, our normal meager bar prep dinner turned into a little dinner party with Jacy, Annie and Paige coming over for my new banh mi tacos.
The banh mi tacos are made of chuck roast braised in amazing seasonings for four hours, over charred corn tortillas, some homemade guac, sriracha mayo, cabbage slaw, and a radish-red onion garnish. Total yum.
Banh Mi Taco Recipe:
1.5 lbs of chuck roast
3 tbsp (approx) olive oil
5 cloves garlic sliced
1 inch ginger sliced
1/2 red onion diced
1/2 cup water water
1 package miso soup powder (or 1tbsp paste)
2 tbsp sriracha
3 tbsp hoison
1/3 cup rice wine vinegar
1/4 cup soy sauce
two tablespoon brown sugar
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The banh mi tacos are made of chuck roast braised in amazing seasonings for four hours, over charred corn tortillas, some homemade guac, sriracha mayo, cabbage slaw, and a radish-red onion garnish. Total yum.
Banh Mi Taco Recipe:
1.5 lbs of chuck roast
3 tbsp (approx) olive oil
5 cloves garlic sliced
1 inch ginger sliced
1/2 red onion diced
1/2 cup water water
1 package miso soup powder (or 1tbsp paste)
2 tbsp sriracha
3 tbsp hoison
1/3 cup rice wine vinegar
1/4 cup soy sauce
two tablespoon brown sugar
Heat up a heavy sauce pan with a heavy dose of olive oil. Sear the cubes of meat, then add garlic, ginger and onion. Let that wilt a bit, then add the rest of the ingredients. Super simple, but tastes way complicated. Cover and simmer (LOW LOW HEAT) for four hours. Check periodically to give a stir. At the end of the four hours, the meat should literally fall apart/easy to shred with a fork. Serve with sriracha mayo, gauc, and a combination of your favorite slaws, my favorite being a simple cabbage and radish one.
xx
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