Kimchi Birria Tacos

Spicy, funky and full of flavor, this Korean spin on Mexican braised beef tacos served with the broth is a next level take on the already classic Korean taco mashup made famous by Chef Roy Choi and his Kogi trucks.

MexiKorean Adobo sauce/ base Ingredients/ Directions:

4 dried Guajillo peppers

2 dried Ancho pepper

2 dried Negros peppers

8 cloves garlic

1 small onion

2 tbsp Gochujang

2 tbsp Gochugaru

1 tsp cayenne

1 tsp oregano

2 bay leaves

1/2 tsp cumin

1/2 tsp cinnamon

30 turns black pepper

1/2 tbsp salt

1/3 cup kimchi minced

1 tbsp fish sauce

1 tbsp rice wine vinegar

1 cup chili soaking water

1. Cut off stems and remove seeds from dried chilies

2. Bring 4 cups water to boil while toasting dried chilis in a dry pan until fragrant.

3. Turn off heat for water and submerge chilis in pot and soak for at least 30 mins

4. Drain chilis, but keep 2 cups of chili water

5. Add all ingredients to a blender plus chili water and blend until completely smooth

Taco Ingredients/ Directions:

2.5lbs Chuck roast

Beef tallow

Salt

MexiKorean Adobo sauce/ base

10 cups water

Tortillas

Mexican 4 cheese blend

White onions

Cilantro

1. Lightly salt chuck roast and sear all sides in large pot on high heat with 2 tbsp melted beef tallow then remove

2. Turn down heat to medium and Pour adobo into pot with beef tallow then return chuck roast

3. Add water and bring to simmer. Braise until fork tender 4-5 hours.

4. Remove meat and shred then toss with a 1/2 -1 cup of the undiluted broth in a bowl.

5. Strain remaining broth through sieve/ fine mesh and dilute with water if necessary to right strength to serve as consommé.

6. Preheat large cast iron skillet by rotating on stove top then melt 1 tsp beef tallow.

7. Dip tortillas in broth then fry in beef tallow over medium heat. Add a layer of cheese then beef and top with white onions and cilantro

8. Fold tortilla and fry on each side until crispy and cheese has melted.

9. Serve with consommé for dipping.