Bring your curbside cuisine inside to create your own table top taqueria. This recipe is the real deal, starting with a range of flavors, a smoky sweetness with a spicy kick, sesame seeds blended to bring out the nuttiness, brightness from all of the citrus, a punch of flavor with the addition of ginger and if that wasn’t enough a crispiness from the shredded romaine lettuce, red onion and juicy tomatoes, crowned with jalapeños and cilantro, all served in soft warm grilled flour tortillas. Embrace the taco trend and jump on the ubiquitous band wagon or should I say ubiquitous food truck. Enjoy!
3 pounds beef short ribs (about 11-12 pieces)
1/2 Romaine lettuce, shredded
1/2 red onion, sliced thin
2 Roma tomatoes, diced
1 jalapeño, sliced thin
flour tortilla
Cilantro leaves to taste
2 limes, wedged
Marinade:
1 cup white onion , diced
1 cup black soy sauce
1/4 cup sugar
1 cup club soda
1/2 cup orange juice
1 tablespoon freshly ginger, minced
1/4 cup sesame oil
3 cloves garlic, minced
Place all marinade ingredients and short ribs to a large zip lock bag marinade the beef short ribs overnight in refrigerator.
Sauce:
3 tablespoons sesame chili oil
1/2 cup fresh squeezed lime juice
zest from 1 lime
1/4 cups soy sauce
1 1/2 tablespoons chili powder
3 tablespoons sesame seeds
1 teaspoon sugar
Salt to taste
Add all sauce ingredients to a medium sized mixing bowl and mix well. Refrigerate until use.
Directions:
- Grill the short ribs, about 5 minutes each side
- Grill tortillas
- Cut meat of bones
- Place meat on the tortilla add lettuce, red onion,jalapeño, tomato and cilantro
- Drizzle with sauce
- Squeeze of lime
Photography & Art Direction by Heather of Heather Gill Photography
Modern Day Forager