Korean flank steak tacos provide unique flavor

Published 1:01 am Saturday, April 1, 2017

On our trips out west we always stop at two of our favorite restaurants. Andele, in Las Cruses, N.M., is special because of its posole. Always spicy and delicious. La Gloria, in San Antonio, is great for tacos, ceviche, and Mexican pizza. This time we added Hugo’s in Houston which serves really good Mexican food. In the summer they serve squash blossoms on their menu, which I have talked about before.

On returning home I saw that some of my favorite cooking magazines were featuring Mexican cooking which shows that Mexican food is still popular and the magazines are always trying new ways with tacos and Mexican pizza. ‘Fine Cooking Magazine,’ added kimchi to their tacos and this added a tangy, spicy flavor for some flank steak tacos. A take on Mexican pizza was the use of chicken thighs cooked in a slow cooker. These recipes are good and you should add them to your list of Mexican recipes.


‘Fine Cooking Magazine’ April/May 2017

Korean Flank Steak Tacos

Serves 4

2 Tbs. rice vinegar

¾ tsp. Asian (toasted) sesame oil

1 tsp. plus ½ tsp. granulated sugar

Kosher salt

½ medium English cucumber, quartered lengthwise and thinly sliced

1 Tbs. soy sauce

1 tsp. grated fresh ginger

Freshly ground black pepper

1 ¼ lb. beef flank steak, cut with the grain into 3-inch-wide pieces

Vegetable oil, for the grill

8 6-inch flour tortillas, warmed

1 cup prepared cabbage kimchi, coarsely chopped (in most grocery stores these days)

Chopped fresh cilantro for serving (We have lots that self-seed in the garden this time of year.)

Whisk the vinegar, sesame oil, ½ tsp. of the sugar, and ¼ tsp. of the salt in a medium bowl until the sugar and salt are mostly dissolved. Add the cucumber and toss to combine. Let sit at room temperature for 25-30 minutes.

Meanwhile, whisk the soy sauce, ginger, the remaining 1 tsp. sugar, and ¼ tsp. black pepper in a small bowl to combine. Brush the steak on both sides with the soy sauce mixture. Let sit at room temperature for 30 minutes.

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Oil the grill grate with the vegetable oil and grill the steak, turning once, until medium rare (130°F), 4 to 5 minutes per side. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes. Slice the steak thinly against the grain. Serve in the tortillas with the cucumbers and kimchi. Top with the cilantro if you like.


A Mexican Pizza

Serves 4

4 chicken boneless skinless chicken thighs

1 tsp. cumin

1 tsp. coriander

1tbsp. paprika

1 tsp. chili flakes

1 tsp. cayenne

½ cup salsa

6 small corn tortillas

1 ½ cup refried black beans

½ cup Queso fresco

½ cup Oaxaca cheese (similar to mozzarella)

Shredded lettuce

Guacamole for topping

Add the chicken thighs, cumin, coriander, paprika, chili flakes, cayenne and salsa in a slow cooker. Cove with the lid and turn heat to high and let cook for 5-6 hours until the chicken is easily shredded. Shred the chicken with two forks and set aside.

Preheat the oven to 450 degrees.

Place corn tortillas on a baking sheet. Evenly spread some of the refried black beans on top of each tortilla. Add the shredded chicken. Transfer to the oven and bake for about 10 minutes until the tortilla is slightly crisp. Add the cheese, lettuce, and guacamole on top.