JAPANESE TACOS WITH YUZU SRIRACHA CREMA
Posted by Bachans Admin on
Whisk the 1 cup of sour cream with the 1 cup of heavy cream in a bowl.
Open the yuzu juice and smell the amazingness.
Mix in the 2 -3 tablespoons of yuzu juice and 3 - 4 tablespoons of Sriracha.
Cover the bowl and let the crema sit at room temp for a minimum or two hours, but preferably overnight. The crema will thicken up and you can use what you want for these tacos and jar up the rest to use on other dishes during the week.
Chop the red onion, cilantro, and Kimchi and set aside .
Wrap your stack of tortillas in tin foil and preheat your oven to 300 degrees. Put thetortillas in the oven right before you put the chicken or beef into the skillet.
Heat a large skillet to medium heat.
Put your 1lb. of ground beef or chicken (or you can double this recipe and try both in separate skillets. That is what we did).
Season the beef or chicken with a few pinches of kosher salt and some ground pepper.
Cook the ground beef or chicken until it is browned, around 5 minutes.
Drain the oil from the skillet. If you chose to use chicken there won't be much oil to drain.
Add in 1/4 cup of Bachan's & mix well.
Turn off the heat of the stove and pull the tortillas from the oven. The tortillas should have stayed in the over for about 5-7 minutes.
Place two tortillas together on a plate (2 tortillas per taco is a must in our book).
Place as much Bachan's ground beef or chicken onto your tortillas.
Drizzle some of the Yuzu and Sriracha Crema goodness onto your taco(s).
Sprinkle some of the chopped red onions, kimchi, and cilantro onto your taco.
Finish with a sprinkle of sesame seeds.
Enjoy your new favorite tacos :)
1 lb. of ground beef or ground chicken
1/4 cup of Bachan's
Kosher Salt and Ground Pepper 14 - 16 of mini flour tortillas
1 small red onion
1 bunch of cilantro
Chopped Japanese or Korean Kimchi
2 tablespoons sesame seeds
1 cup sour cream
1 cup heavy cream
1 teaspoon Kosher salt
2 - 3 tablespoons of Yuzu Juice to taste (substitute lime here if you must)
3 - 4 tablespoons of Sriracha
Prep Time: 20 min.
Cook Time: 15 min.