Korean al pastor tacos

Korean al pastor tacos

Tags

Mexican
Korean
Fusion
tacos

Cook

Ingredients

  • ½ cup thinly sliced radish
  • ¼ cup warm water
  • 2 tbsp sugar
  • ¼ cup apple cider vinegar
  • 2 dried guajillo peppers
  • 1 dried pasilla peppers
  • 3 dried morita peppers
  • 2 dried chile de arbol peppers
  • 1 yellow onion
  • 6 cloves garlic
  • 3/4 cup pineapple, diced
  • ½ cup kimchi
  • 2 tbsp gochujang
  • 6oz pineapple juice
  • 1 tsp dried oregano
  • 1 ½ tsp cumin
  • 1 tbsp brown sugar
  • 1 tsp salt, additional to taste
  • 1 tbsp soy sauce
  • 1 tbsp ssamjang
  • 2 tsp white vinegar
  • 1 bag soy curls
  • 14oz fresh pineapple chunks
  • ½ red onion, diced
  • 2 jalapenos, diced
  • 1 clove garlic, minced
  • ¼ cup coriander, chopped
  • 1 tsp gochujang
  • 2 cans black beans
  • ½ red onion, diced
  • 1 ½ tsp fresh ginger, minced
  • 4 cloves fresh garlic, minced
  • 1 bouillon cube
  • 1 tsp smoked chipotle powder
  • 1 tbsp tamari, additional to taste
  • 1 lime, juiced
  • Corn tortillas

Steps

  1. Toss radish with ½ teaspoon salt and place in a strainer over a bowl. Let sit for 15 minutes then rinse with cool water and set on towels to dry.
  2. Whisk together sugar in warm water until dissolved. Add vinegar and stir. Add liquid to a container with radish. Refrigerate.
  3. Toast peppers in a hot pan. While toasting, bring 4c of water to a boil. Remove peppers from pan when toasted and slightly softened.
  4. Add halved onion and unpeeled garlic cloves. When the water comes to a boil, pour over peppers and let soak 10-15min.
  5. When onion and cloves start to blacken, turn off heat. When peppers are softened, remove stems and seeds the best you can. Peel garlic.
  6. Add chillies, onion, garlic, kimchi, gochujang, oregano, cumin, sugar, salt, soy sauce, ssamjang and vinegar to a blender. Blend until smooth.
  7. In a large bowl and sauce and pineapple over the soy curls. Let sit 15 minutes.
  8. Heat the wok over medium high heat with a bit of oil. Add the soy curls and stir every so often for about 15 min. As it’s cooking, add water to keep the soy curls moist.
  9. Meanwhile heat a pan with a spritz of oil. Add pineapple chunks. Rotate pieces until charred on all sides. Remove from heat and cool.
  10. Once pineapple has cooled dice it. Mix with red onion, jalapeno, garlic, coriander and gochujang. Refrigerate.
  11. Heat oil in a pot. Once hot add onion and cook until translucent. Add garlic and ginger and cook until fragrant.
  12. Add beans, bouillon cubes, and chipotle powder. When reduced a bit, remove from heat and add lime juice.
  13. Heat the griddle. Toast each corn tortilla. Add soy curls and top with salsa and pickled radish. Serve beans on the side.