THAI-STYLE TACOS
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the slaw: In a medium bowl, combine the cabbage, green papaya and cucumber. Toss with the vinegar, sugar and lime juice. Season with salt and pepper; set aside.
- For the chicken and sauce: In a separate bowl, combine the scallions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic and about 2 tablespoons water; add more or less water depending on how thick you want the sauce. Season with salt and pepper. Toss a small amount of the sauce with the chicken to moisten.
- For serving: Top the toasted tortillas with the chicken, followed by some of the sauce and slaw. Garnish with the peanuts, cilantro, basil, chile and lime wedges.
MOJO PORK TACOS
Provided by Food Network
Categories main-dish
Time P1DT12h30m
Yield 10 servings
Number Of Ingredients 26
Steps:
- For the pork: Combine the cilantro, parsley, garlic, grapefruit juice, lime juice, orange juice, oregano and black pepper in a blender and purée. Pour the marinade over the pork butt in a bowl and refrigerate, covered, for 24 hours.
- To cook the pork, place it in a preheated smoker, using an oak and apple wood blend. Smoke until the internal temperature has reached 185 to 190 degrees F, 8 to 12 hours (see Cook's Note). When finished, the pork should be tender enough to yield fully to the touch. Cover and let cool, 1 hour. Using your weight, press down on the pork to break up. Uncover and pull apart/shred any remaining chunks of meat.
- For the apple-jicama slaw: Combine the vinegar, brown sugar, garlic, red pepper flakes, salt and pepper in a small pot and simmer for 45 minutes. Allow to cool. Peel the jicama and slice into thin sheets using a mandoline. Stack the sheets and julienne into thin sticks. Apply the same process to the apples, leaving the skin on. Combine half the marinade with the jicama and apple in a bowl, then finish with the cilantro leaves. Reserve the remaining marinade to use directly on the pork.
- For the pico de gallo: Combine the tomatoes, onions, garlic, cilantro, jalapeños and lime juice in a bowl, then toss to mix and season to your preference.
- Heat the tortillas in your preferred method (a dry sauté pan over medium heat works well). Pile the mojo pork into a folded tortilla, then top with the juicy apple-jicama slaw and finish with picked cilantro and pico de gallo.
THAI PORK TACOS
Steps:
- For the pork: Preheat the oven to 300 degrees F. Place the pork, coconut milk, chili paste, ginger, salt, lime leaves, garlic and lemongrass in a large Dutch oven. Pour in 1 cup water and cover tightly. Bake until fork tender, about 4 hours. Shred the meat.
- For the slaw: Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness.
- For the pico de gallo: Mix the tomatoes, jalapenos and onions together.
- Warm the corn tortillas on skillet and place approximately 3 tablespoons of shredded pork on top. Top with some slaw, pico de gallo and cilantro.
THAI PORK AND NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
- Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
- Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
THAI PORK TACOS
Spicy and sweet Thai pork and peppers, served taco-style in a buttered Naan wrapper with tamarind tempura onions and Thai curry peanut slaw. With inspiration from Timothy Delaghetto.
Provided by Food.com
Categories Thai
Time 50m
Yield 6 tacos
Number Of Ingredients 38
Steps:
- PORK FILLING:.
- Heat oil in a large skillet. Add garlic and thai chilies and cook about 1 minute or until softened. Add onions and bell peppers, cook for 2 minutes, stirring frequently until peppers and onions are just tender. Add ground pork. Sauté pork and vegetables until the pork is fully cooked, about 5 minutes. Add ginger, chili flakes and sugar. Stir to combine. Deglaze the pan with soy sauce, lime juice and fish sauce, stirring for another minute to combine. Remove the pan from heat and add basil. Toss to combine.
- TAMARIND TEMPURA ONIONS:.
- Soak onions slices in ice-cold water for 15 minutes. Drain on paper towels. In a deep saucepan, heat oil to about 360 degrees.
- Fill a large bowl with ice. In a medium bowl combine flour, cornstarch, salt, and baking powder. Combine ice water and tamarind sauce, then add to the flour mixture, whisk to create batter. Put the batter bowl inside the large bowl of ice. Batter onion slices shaking off excess batter and placing the onion rings into the hot oil. Fry for about 3 minutes until golden brown and crispy. Drain on paper towels.
- THAI CURRY PEANUT SLAW:.
- Heat oil in a large saucepan. Add garlic and sauté until the garlic is translucent, about 1 minute. Add curry paste, peanut butter, hoisin sauce, brown sugar, chili powder, cayenne and fish sauce. Reduce to a simmer and cook for 10 minutes. To finish, whisk in coconut milk and bring to a boil. Reduce to a simmer for about 30 minutes till the sauce thickens.
- In a large bowl, combine Napa and red cabbage, green onion and ginger root. Add soy sauce, peanuts and cilantro. Add 3/4 cup of Thai Curry dressing, toss to combine. Cover and refrigerate until serving.
- FOR TACO ASSEMBLY:.
- Toast naan on a large, buttered skillet until golden brown and slightly crispy. Fold the naan to resemble a taco and add 1 large scoop of pork filling. Top with 1-2 tempura onion rings and Thai curry peanut slaw.
Nutrition Facts : Calories 2060.9, Fat 178.4, SaturatedFat 42.4, Cholesterol 60.3, Sodium 1873.3, Carbohydrate 94.1, Fiber 8.6, Sugar 43, Protein 34.9
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