Taco Flavored Kisses

I seem to be on a taco kick lately.  First, hipsterified tacos part one...now, hipsterified tacos part deux.  The tacos themselves aren't terribly difficult to make...it just takes a little planning ahead to marinate the beef and throw together the slaw.

Things people says that I deem complete bull-shit:

1) Gluten free bread is so much tastier than gluten-filled bread.
2) I don't even miss the bun.
3) Non-alcoholic beer tastes just as good as the alcoholic stuff.
4) Size doesn't matter.

Why do I bring this up? One, because I'm salty I can't eat real bread or drink real beer (I don't drink non-alcoholic beer, but it just popped up in my head). Two, because I have the micro-penises of the food processor world.

 

Exhibit One: Micro-penis food processor

I've had it for so long and have gotten used to it, so it almost feels normal. That is, until I see a real food processor.

Now that's a real food processor.  I could get a new one easily, but I'm waiting for my pretend one to finally give out...it's been six years and it hasn't happened yet.  Now for the recipe.

Beef Bulgogi Tacos

Marinade Ingredients:

1 pear peeled, cored, chopped into about 1cm cubes

3 white parts of green onion chopped

1 T minced garlic

1 tsp minced ginger

3 T tamari

2 T sensei sauce (my husband got it from PCC but you could just at more tamari, ginger, garlic, honey)

1 T sesame oil

Slaw Ingredients:

2 1/2 T mayo/vegenaise

2 T lemon juice

2 T gochujang

1/4 C coconut milk/greek yogurt/N.D. yogurt/sour cream

4 C cabbage shredded

1 C carrots shredded

Method:

1. Place all marinade ingredients in a food processor, and pulse until well combined.

2. Pour marinade over meat of choice. I used a pound of thinly sliced beef (used for bulgogi) I purchased from Uwajimaya.  I am sure chicken or pork would work as well.

3. Marinade for at least 2 hours.  I marinated the beef for four hours.

4. Toward the end of margination time, mix ingredients for the slaw together.  Place in the refrigerator until it is time to serve.

5. Over medium high heat in a skillet, heat about a tablespoon of ghee.  Place meat in there and cook until it is done.

6. Serve with tortillas or butter lettuce, kimchi, slaw, hot sauce, etc. 

7. Devour.

I also made Korean pancakes and dipping sauce (pictured in the background). Separate recipe coming soon.