Mexican · Serves 2
with Sesame Veggie Slaw & Sriracha Mayo
If there’s one thing our chefs love (and we’ll admit, that list is long!), it's a good-ol’-fashion culinary mash-up. This week’s tacos combine Asian-inspired flavors like hoisin and Sriracha with Tex-Mex-style tacos. Together the hoisin beef, sesame cabbage slaw, and peanuts piled in warm tortillas make one inventive meal you’ll be taco-ing about for weeks.
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites and beef*; cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes. Season with salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out.
Stir in stock concentrate, hoisin, and ¼ cup water (1/3 cup for 4). Cook, stirring, until sauce has thickened, 1-2 minutes more.
In a medium bowl, combine cabbage, cucumber, and half the scallion greens with sesame dressing. Set aside.
In a small bowl, combine mayonnaise with Sriracha to taste
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with beef filling, sesame slaw, and as much Sriracha mayo as you like. Garnish with peanuts and remaining scallion greens and serve.
From the same drawer
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