Kogi Tacos

Kogi Tacos
Serves 6
  1. 1/3 cup soy sauce
  2. ¼ cup honey
  3. 1 t. freshly ground black pepper
  4. 1 ripe kiwi
  5. 1 yellow onion
  6. 8 cloves garlic
  7. 2 T. sesame oil
  1. 2 lbs. skirt steak
  2. 2 pkgs flour tortillas
  3. 2 cups long grain rice, cooked according to package directions
  4. 1 bunch cilantro, chopped
  5. 3-4 limes
  6. 1 can black beans, rinsed and drained
  7. 1 red onion, diced
  8. 2 cups of fresh or frozen corn (thawed)
  9. 1 seedless cucumber (peeled, de-seeded, and sliced)
  10. 2 T. rice vinegar
  11. toasted sesame seeds, to taste or garnish
  12. salt, to taste
Hot Pepper Sauce
  1. ¼ cup Sambal Oleek
  2. sesame oil to taste
  1. Blend all of the marinade ingredients together and set aside.
  1. Place skirt steak in a Ziploc bag and pour the marinade over the meat. Distribute marinade to cover all skirt steak. Place in refrigerator up to 8 hrs or overnight.
  2. Make cilantro lime rice: Squeeze juice of one lime over cooked rice and season with cilantro and salt. Set aside.
  3. Make black bean and corn salsa: Toss black beans, handful of diced red onions, corn, and cilantro with juice of one freshly squeezed lime. Season with salt.
  4. Make cucumber relish: Toss sliced cucumber with rice vinegar and garnish with sesame seeds.
  5. Heat grill pan or grill. When pan is hot, place skirt steak on grill for 3-4 min per side. Remove from grill and allow to rest for a few minutes. Slice steak against the grain into 1” strips. Assemble tacos adding black bean/corn salsa, cilantro/lime rice, and cucumber relish. Top with hot pepper sauce, as desired.
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