I love the concept of tacos. I use the term ‘taco’ loosely here, mostly because it is a mainstream way for me to describe a little carb (tortilla, bao, etc…) wrapped around yummy goodness (meat, veggies, etc…) and some type of topping or sauce. We make tacos at our house out of anything and love to experiment with different flavors, which is how the following recipes came about.
Both of these tacos were wrapped in steamed buns – bao, generically – Momofuku style inspired. Before you applaud my awesomeness, know that I purchased pre-made folded buns at my local Asian Market. For the record, I do have the ingredients on hand to make these from scratch and will be attempting that soon. However, the craving for these was immediate so pre-made was the way to go this time around. I did steam the buns myself though!
I did not serve either of these to Foodie Jr. fully constructed. He did eat the filling and buns separately as his meal, but the sauces were a little too spicy for him. Although he likes spicy food, Mr. Foodie and I like it really spicy so we opted to give him the milder version. We were all able to eat the same meal, just had to modify for the little one. I’m no short order cook so I have to do what I have to do to modify sometimes.
STEAMED BUN TACO #1
Korean Style Flank Steak with Cucumber topped with Sriracha BBQ Sauce
Ingredients:
Store bought folded buns, steamed per package directions
2 lb Flank Steak (you can also use skirt steak)
1/2 Cup Soy Sauce
2 TBS Black Sesame Seeds
4 TBS Sugar
2 TBS Sesame Oil
3-4 Small Shallots, minced
3 Cloves Garlic, minced
6 TBS Mirin
1/2 Large Cucumber, sliced thin on a mini-mandoline – becomes almost relish like
3-4 TBS Mirin
1 TBS Crushed Red Pepper Flakes
1/8 Cup of your favorite BBQ Sauce
1/8 Cup Sriracha (use less if you don’t like the heat)
Directions:
1. Combine first 8 ingredients in a large freezer bag and refrigerate overnight, mixing and turning occasionally.
2. Place cucumbers in a small bowl and cover with mirin, add red pepper flakes and mix. Set in refrigerator for at least a half hour before serving.
3. In a small bowl, mix BBQ sauce with Sriracha until well blended.
4. Heat oil coated grill pan over medium heat. Cook flank steak equally on both sides, about 8-10 minutes per side, depending on your desired doneness.
5. Let the meat rest about 10 minutes and then slice thin against the grain.
6. Assemble by placing a few slices of meat on the bun, top with cucumber and then BBQ sauce mixture.
STEAMED BUN TACO #2
Spicy Shrimp with Mango and Cilantro topped with Sriracha Mayonnaise
Ingredients:
Store bought folded buns, steamed per package directions
1 lb. Shrimp, peeled and deveined, boiled and cooled
Juice of 2 limes
3 TBS Patis (fish sauce) – you could probably use less if desired
Dash of Cayenne Pepper
1 Large Mango, peeled and chopped
1/2 Cup Mayonaise
1-2 TBS Sriracha, depending on taste
1/8 Cup Fresh Cilantro, chopped for garnish
Directions.
1. Mix shrimp with lime juice, patis and cayenne pepper, refrigerate for about 10-15 minutes before serving.
2. In a separate bowl, mix mayonnaise with Sriracha until well blended – it will have a light orange color. (A little goes a long way but Mr. Foodie eats this on everything so I make a bigger batch at a time.)
3. Assemble by placing a few shrimp on the folded bun, top with a bit of chopped mange, mayonnaise mixture and garnish with cilantro.
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