Tacos con bistek y guacamole

Posted by on 11/06/2012

Hello Everybody!

I’ve recently started experimenting with a wider range of flavours in the Kimchi’s that I make, and have come up with a mexican-style chipotle kimchi. It turned out very good, and has been a major ingredient in a few dishes of mine. I changed the flavour of the kimchi by using Chipotle powder and a mexican chilli powder instead of normal chilli powder. I also put in some sliced jalapeno, cilantro, and lime juice prior to letting it ferment.

Here you can see the jar’s fermenting in the cupboard. It takes about 3 days to reach the level of sourness I want in my sauce.

I was looking for something to do with a bit of my Kimchi, and I had picked up some corn tortillas from a mexican vendor at the Kingsland Farmers market. This seemed like a natural combination! I went out and got myself some avocado, limes and stir-fry beef strips to go with the cilantro, onion, tomato, cheese, mushrooms and peppers I picked up at the market.

First step:
1. Grate cheese. I normally use a stronger cheese but this marble went quite good with our Taco’s (and quesadilla’s!)

I do not use pre-grated cheeses as they can frequently contain starches to keep them from clumping. This is something to be aware of if you are celiac.

2. prepare the guacamole:

Rough chop some Cilantro, onion, and tomato. Put them in a bowl with a squeeze of lime juice and some salt & pepper. I also like to add a bit of garlic but it’s just as good without. The garlic gets squashed with the side of a knife blade and a bit of salt to turn it into a puree and keep people from chomping down on a bulb. Take your avocado. It should be soft – I pick one that is already dark and ripe if I am cooking that day. Cut it in half, remove the seed, scoop it out. Using a fork in a bowl you can easily cream the avocado. Then, mix it in with your chopped tomato et all. The lime juice is needed to keep the avocado from browning.

At this point you can put the guacamole in the fridge. The longer it sits, the better it will taste as all the flavours mingle. I did not have that long, so just made it before doing all my other steps so that it would have a chance to get tasty.

3. Slice vegetables. Yellow pepper, more cilantro, mushroom, onion, garlic. These are going to be Saute’d with a bit of Chipotle (fresh or powder)and chilli powder. I used canola oil. Corn oil works too. Saute them until they are soft and flavourful- if you like spice add in a jalapeno. Squeeze of lime over it before finishing the saute.

here are my sliced veg to give you an idea of the sizes:

4. Once the vegetables are completed I put them to the side and start with the beef. More chipotle powder, chilli, onion, garlic, cilantro. I chopped some of my mexi-kimchi and added that too, along with the liquid. The sour, smokey flavour was delicious and the whole house was smelling like a cantina! I then put the vegetables back in with them, deglazed the pan with some water and cider, and added in a bit of corn starch to thicken the liquid. It became a tasty sauce for my taco’s.

5. To serve: Steam, microwave or warm up your corn tortilla’s on a skillet. Top one with the beef and vegetable mixture, guacamole, cheese, sour cream, a bit of fresh tomato and cilantro to garnish. They look good served on a plate in three’s.

Here is one of mine. I over stuffed it because I could not resist it. They look a lot better and hold shape easier if you don’t over stuff it, and then you won’t end up covered in guacamole like I was.

If you want something different you can add more cheese, throw the taco on a skillet, top it with another tortilla, and fry it until the cheese melts. There you go: Quesadilla, the grilled cheese sandwich of mexico.

I have been told I will be making this recipe again, it was a hit! I actually have plans to puree a bunch of my kimchi up to try it as a hot sauce- I’ll let you guys know how that goes.


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