Category: Tacos

Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.

Put the sweet potatoes and parsnips in a bowl. Add the oil, cumin, coriander, chili powder and salt and stir to coat the vegetables. Transfer to the prepared baking sheet and spread the vegetables in a single layer. Roast, stirring once, until the vegetables are caramelized, about 20 minutes.

Meanwhile, make the lime-cilantro cream: In a small bowl, stir together the sour cream, the 1/4 cup cilantro and the lime juice. Season with salt and pepper.

To make the tomatillo salsa, preheat a broiler. Arrange the tomatillos and jalapeño, cut side down, on a baking sheet. Broil until charred, about 7 minutes. Let cool briefly. Place the tomatillos, jalapeño, cilantro, onion and garlic in a blender and puree. Season with salt and pepper. Transfer to a small bowl.

Garnish the lime-cilantro cream with cilantro. Place 3 Tbs. of the root vegetables on each tortilla, top with the salsa and serve immediately, passing the lime-cilantro cream at the table.

Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.

Preheat the oven to 325 degrees F (165 degrees C).

Rinse meat and pat dry with paper towels. Season with salt and pepper.

Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.

Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.

Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.

Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.

Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.

Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

In a food processor, combine the pear, onion, garlic, ginger, soy sauce, brown sugar, pepper, and sesame oil. Combine the marinade with the sliced beef, and marinate for at least 2 hours, or overnight.

When the beef is done marinating, heat a cast iron skillet over high heat. The beef will cook in about 3 batches. Use 2 tablespoons of oil per batch. When the skillet is searing hot, lay pieces of beef in one layer to cover the pan. Fry until crisp and caramelized. Then flip and fry again.

This should take 2-3 minutes per batch. Set the beef aside on a plate.

Toast the tortillas over a flame or in a dry skillet until warm. Assemble the tacos by adding shredded cabbage, the bulgogi, kimchi, chopped cilantro, sour cream, queso fresco, and a squeeze of lime.