How about some Asian inspired tacos tonight? Slow cooked Chinese BBQ short ribs and spicy quick pickled veggies are an amazing pair served on sesame scallion pancakes instead of the traditional tortillas and let me tell you- I might never want a plain old tortilla ever again!
Scallion Pancake Braised Short Rib Tacos
Chinese BBQ Braised Short Ribs:
3 pounds bone-in beef short ribs
3 Tablespoons Serious Foodie Chinese BBQ Spice Rub
1/2 cup reduced sodium soy sauce
1/2 cup beef broth
2 Tablespoons honey
4 cloves garlic, minced
Coat the short ribs evenly with the spice rub and place them in a slow cooker. Pour the soy sauce and beef broth over the ribs, cover, and cook on low for 7-8 hours or on high for 3-4 hours. When the meat can easily be pulled off the bone, it is ready. Shred the meat and discard any bones and fat. Skim any grease that may have risen to the top of the braising liquid and add the meat back to the broth.
While the Short Ribs cook make the Scallion Pancakes:
Scallion Pancakes
2 ½ cups flour
1 teaspoon salt
1 cup of boiling water
½ cup sesame oil
4 bunches spring onions, greens only, thinly sliced
2 Tablespoons coconut oil
Add 2 cups of the flour and the salt to the bowl of a stand mixer fitted with the dough hook attachment. Running the mixer on low speed, pour in the boiling water and mix until combined. Raise the speed to medium and knead for 5- 8 minutes, or until the dough is smooth and elastic. Cover the bowl with a tea towel and allow the dough to rest for 30 minutes.
In a small bowl whisk together the remaining ½ cup of flour and the sesame oil to make a paste.
Divide the dough into 12 equal pieces.
Roll out each piece into a thin rectangle on a well-floured board, brush with a thin layer of the flour paste and sprinkle generously with scallions.
Roll the long sides up, creating a long rope and then roll each rope into a ring like a swirled lollipop. Flatten and roll the ring out into a thin 6-7 inch disk and repeat with the remaining dough.
Heat a cast iron or nonstick griddle over medium heat. Using a small amount of the oil for each tortilla, pan sear each on both sides until golden brown and cooked through. Keep warm until ready to serve.
Pickled Veggie Slaw
1 cup rice wine vinegar
1/3 cup sugar
1 Tablespoon plus 1 teaspoon kosher salt
2 cups matchstick carrots
1 cup seedless cucumber, cut into small matchsticks
1 large jalapeno, thinly sliced
Bring the rice wine vinegar up to a boil in a microwave safe measuring cup. Whisk in the sugar and kosher salt, whisking until completely dissolved. Place the carrots, cucumber and jalapeno in a small mixing bowl and pour the vinegar mixture over the vegetables. Stir, cover and place in the fridge to chill.
½ cup Serious Foodie Vietnamese Sweet Chili Hot Sauce
½ cup minced cilantro
To assemble the tacos, lay some of the pickled veggie slaw at the bottom of each warm scallion pancake. Top with a serving of the shredded short ribs, drizzle with the Vietnamese Sweet Chili Hot Sauce, sprinkle with cilantro and serve immediately.
Makes 12 tacos.
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