Mezcla: Dos Tacos

May 5, 2017

HAPPY CINCO DE MAYO!! I honestly had NO idea what Cinco de Mayo (Fifth of May) really was supposed to celebrate or commemorate, but whenever I thought and still think of it, I think of tons of happy music, people dancing and drinking, eating tacos, some obnoxious games and/or yelling, and more drinking…never ending drinking really. According to my research, Cinco de Mayo celebrates the Mexican triumph over French forces back in 1862 at the “Battle of Puebla.” Americans actually are also much more enthusiastic about this holiday than Mexicans.. so my friends and I think it’s an American excuse to party and get trashed. I’m really proud to say I haven’t gotten trashed from a Cinco de Mayo celebration… and I don’t think I will tonight either. *Knock on wood* But I AM going out tonight to at least one gastropub and hopefully a few bars with Claudia.  And yes, no matter how full I get, we’re gonna rock out with our guac out.

What a bright, eventful week it’s been. I celebrated my dad’s birthday with him for the first time in 5 years (we are really, really tight because I grew up with him and he did a superb job and I truly love him, he wins #1 dad award every time), I took Gabriela our intern to watch Fate and the Furious in 4D. There was rain, puffs of air from the front and back, rocking, shaking, punching from the back, all parts of the body engaged that I am 200% sure the most exhausted person couldn’t fall asleep to sleep during the movie. It was so insanely fun that I didn’t even want to step out for 3 minutes and pee, but coming back from the bathroom to my chair was absolutely terrifying. AND LASTLY, AN UPDATE FROM AUTOCAD!  THEY’RE GOING TO FILM ME WEEK OF 06/19!!! We’re planning to do a quick film: either an interview or me cooking and AutoCADding in a kitchen, as a more effective way to keep an audience engaged. Guys, I am still so amazed that they’ve reached out to me.

Anyway, cheers! Happy Cinco de Mayo and stay safe tonight!

This recipe was adapted from the tacos we made from our Solar Decathlon competition back in 2013. Southern California has tons of great Mexican food probably because we’re right over the border.  Generally, we love to celebrate the cuisine and incorporate the flavors into our food, and days like this make me proud to be a Californian and have my handful of hispanic friends (thank you for godly tacos, quesadillas, burritos, churros, horchata, etc)

Ceramics by the talented Kinimod!

Mezcla: Dos Tacos

Ingredients

Preparation Time
1 1/2 hr.
Cooking Time
10 min.
Ready In
2 hrs.
Service Size
2
  • 1/2 lb rib eye steak
  • 1 box soft tofu
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 4 flour or corn tortillas
  • 1 C fresh shiitake mushrooms
  • 1 red cabbage
  • 1 cucumber
  • 1/2 C daikon
  • 1/4 C greek yogurt
  • 1 1/2 tbsp gochujang aioli
  • 1 lemon
  • 1/4 C mayonnaise
  • 1/4 C greek yogurt
  • 1 1/2 tbsp gochujang
  • 2 cloves garlic
  • 1/2 tsp smoked paprika
  • 1 lime
  • salt and pepper

Special Equipment

Directions

Step 1.

Partially freeze steak (about 1 hour in the freezer). Shave steak by cutting against the grain into thin slices.

Step 2.

Rub fresh shitake mushrooms with extra virgin olive oil and roast in the oven, 350˚F for 20 minutes. Meanwhile, cube tofu.

Step 3.

Mix sesame oil, soy sauce, and sugar in a medium bowl. Divide the marinated sauce by transferring about half of it to another bowl. Carefully stir in the tofu to marinate. Place the shaved steak into the other bowl.

Step 4.

Slice the daikon, cucumber and red cabbage into similarly sized, thin strips or use a mandolin. Coarsely chop cilantro. Mix all together and toss with lemon juice. Salt and pepper to taste.

Step 5.

In a hot pan, sear steak slices. Do not overcrowd.

Step 6.

To prepare the gochujang aioli, add the mayonnaise, greek yogurt, gochujang, garlic cloves, paprika, freshly squeezed lemon juice, and salt and pepper to taste into the food processor until well smooth and well blended. Transfer to a squeeze bottle and refrigerate while assembling tacos.

Step 7.

Heat corn tortillas in a pan.

Step 8.

Top with cubed tofu, the shredded vegetables, drizzle with gochujang aīoli, and add a few sprigs of cilantro if desired. Serve immediately.

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