Korean Tacos

For those of you out there in the webbernets who do not know, I am of Korean descent. This recipe is very near and dear to my heart, because I am often kept up late into the night wondering what type of food my kids would grow up on if I married a Mexican woman. Kimchi fajitas? Tofu guacamole? Spicy seafood-and-cactus stew? None of those sound very appetizing, although I know some hipster vegan out there is already eating tofu guac. Because eating avocados is murder. Well there's at least one thing my hypothetical super hot bride and I can feed our little Mexoreans (Korexicans?) that will allow me a good nights rest. Here are some simple instructions on how to make Korean tacos.

I do need to apologize somewhat in advance for the abundant presence of vegetables in this post. I you are squeamish, I advise you not to continue.

Ingredients you will need: Korean-style short ribs (kalbi), red leaf lettuce, kimchi, green onion, cucumber, parsley, tortillas and korean hot pepper paste (gochujang) if you can find it.



1. Grill short ribs. If you bought them unseasoned, marinade overnight in soy sauce, garlic, sugar and green onion. We don't have a grill, so we just pan fried. Cut into bite-sized pieces once cooked.





2. Chop lettuce, grate cucumber and cut kimchi into small pieces. Mix together with parsley and hot pepper paste.






3. Assemble tacos by layering meat, salad mixture and chopped green onions. Add a squeeze of lime juice on top.



All done. For a natural pairing, try this with a nice tall glass of tequila.


- Angie, Carol, Daniel, Laura, Marcus & Michelle

Pizza Taco

Whenever I get a craving for real, authentic Mexican cuisine, I head over the local Taco Bell where I can get my fill of such Mexican staples as Crunchwrap Supremes and Cheesy Gordita Crunches. But if there is one thing about Taco Bell that has repeatedly disappointed me, it is the size of most menu items. For example, the other day I ate 35 soft tacos. As a snack. Because I was still hungry after 82 quesadillas.

We here at Late Night Chefs believe that size does matter. Why make many tacos to feed one person, when one taco can feed many persons? Here are the steps we took to arrive at our most Mexican creation to date, the Pizza Taco:




1. Go to the nearest wholesale location and pick up bulk amounts of medium ground beef, lettuce, tomato, cheese, sour cream, tomato paste and pizza. Exactly how much do you need of each ingredient? Way too much.






2. Cook the beef in a large pot, and season to taste. Add tomato paste after it is fully cooked. Meanwhile, place pizza in the oven, making sure the bottom does not get too crispy (or else it will not fold like a taco shell).





3. Chop up some lettuce, dice some tomatoes and grate some cheese. And by "some" I mean "a lot".






4. Combine ingredients in taco-like fashion, using pizza as the shell.




If you cant get your mouth around this girthy mammoth, do what we did: turn it into a giant Mexican pizza and divide into slices.

- Angie, Carol, Daniel, Howie, Laura, Marcus, Michelle