KOREAN STYLE TACOS
Beef short ribs are marinated in our Sriracha Teriyaki Sauce, cook through, and cut into bite-size pieces to fill warm tortillas. Crunchy shredded Napa cabbage, kimchi, Mexican crema, and cilantro finish these Asian inspired tacos.
Prep Time: 1 hour, 15 minutes
Cook Time: 5+ minutes
Total Time: 1 hour, 20 minutes
2 lbs. Beef short ribs, flanken style
1 cup Robert Rothschild Farm Sriracha Teriyaki Sauce or Sriracha Teriyaki Organic Sauce
1 tsp. Sesame seeds
8 Tortillas (corn or flour) warmed
1/2 cup Napa cabbage
Kimchi, Mexican crema and cilantro to serve
Marinate the ribs in half of the Sriracha Teriyaki Sauce for at least 1 hour, or overnight. Place a cast iron pan or grill pan over high heat. Season the ribs with salt and pepper. Cook for about 2 minutes per side, or until nicely charred. Drizzle with the remaining sauce and sprinkle with sesame seeds. Let the meat rest for five minutes, then cut the meat away from the bones, and cut into bite-sized pieces. Assemble the tacos by placing the meat in the tortillas, then garnishing with shredded cabbage, kimchi, crema and cilantro.