Short Rib Asian Tacos

Because tacos. Seems like a good enough reason, doesn't it? While there's probably always time for tacos, I'd have to say the variety and quality of ones in my town are pretty bland. There's the generic "Mexican" restaurants, the local Taco Bell, and the gas station MTO types (which I imagine are worse than Taco Bell). Don't get me wrong, I eat MTO. Breakfast all the time, man. There's a few random places serving tacos, but they're honestly the equivalent of something I'd piece together when I'm short on time and pretty much out of groceries.

In a way, the food culture (or lack thereof) around here has had both a positive and negative impact on my food experiences. Because of the lack of diversity, it's forced me to seek out learning to do things myself. And maybe this wouldn't be as much of a problem if I was really into PA Dutch food and generic chain restaurant food...but that's not me (hog-maw is SO weird). Can't find kimchi? Okay, then I'll learn how to make it myself. I'm more of a "teach a man to fish" person as opposed to a "buy a man a fish" person, if that makes any sense.

So back to tacos. 

I looked for a unique recipe I could easily make using ingredients I have easy access to. The recipe needed to be something different, not "Pour packet of seasoning on meat." Let's call it reasonably unique I like recipes where I can contribute by making sauces, seasonings, marinades and not ones where I spend most of the time opening jars and boxes. I think doing it yourself gives you a sense of what's in the food you eat and how those ingredients all work together. You'll both respect and understand food more. 

I decided this recipe was the most reasonably unique, and, boy, was it a winner. 

I made a few adjustments to the sauce because I bought 2 lbs of short ribs instead of 6 lbs. I added some extra red pepper flakes and a little extra brown sugar (based on the adjusted amounts). The meat cooked on low the first 2 hours but I decided to turn up the heat to high for the next 5, making sure the meat stayed in the sauce and juicy while it cooked. By the time I was ready to shred it, the meat fell off the bones. 

I stirred in a little Bibigo Hot and Spicy sauce after reheating the meat for leftovers the next day. Leftover meat is never quite as juicy, and this was a nice touch.

Tri-colored carrot slaw heaven -
Carrots and cilantro purchased at the local market

The carrot slaw is great, and I was lucky enough to come across a tri-color pack of carrots at market, which suited the recipe perfectly. I also served the taco with a bit of lettuce and Kewpie mayo. Corn tortillas were much better than using flour ones (just an FYI).

I am thoroughly happy with the results, and can't wait to eat them again soon!

First Batch - Flour tortilla and sriracha mayo

Second Batch - Lettuce and Kewpie mayo on corn tortilla (the real winner)