In a large skillet, heat the oil. Add the onion, garlic, cumin and coriander. Cook over moderately high heat until the onion is softened. Add the stock, crushed tomatoes, tomato paste, oregano and bay leaves; bring to a boil. Add the chicken, cover partially and simmer until cooked, 35-40 minutes or until done.
When chicken is done, remove from the sauce and shred the meat. Return the meat to the sauce and simmer for 10 minutes. Discard the bay leaves and oregano sprig. Stir in vinegar and season with salt and pepper.
Heat the tortillas on a flat grill or in a hot pan. Fill the tortillas with the chicken mixture and a little sauce. Top with onions, avocados, cheese, cilantro and serve with a lime wedge.
16 Korean rice cakes (Garaeddeok) Mozzarella cheese (as much as you like)
12 spice tortillas
5 Tbsp Gochujang
1½ Tbsp minced garlic
1 tsp minced ginger
½ Tbsp Korean chili powder
1½ Tbsp soy sauce
1½ Tbsp dark brown sugar
1 Tbsp Korean yellow curry powder
1 Tbsp grated onion
2 Tbsp refined rice wine
Gochujang salsa sauce
6 Tbsp plain natural yogurt
1 Tbsp Gochujang
1 Tbsp honey
2 Tbsp diced pineapple
2 Tbsp pineapple juice
1 Tbsp diced sweet spiced gherkins or pickles
3 sprinkles ground black pepper
Rinse the chicken in cold water and cut it into small pieces (about 3cm x 2 cm – this is to easily press & turn the stacked tortilla later. You can cut them even smaller if you like)
Put the chicken into a bowl, add the marinade sauce and mix well. Leave it for 30 mins.
While you are waiting, prepare other ingredients. - Clean all the vegetables. (Peel the skin if necessary – onion and sweet potato). - Thin slice (0.5 to 1cm thickness) the cabbage, sweet potato, onion and perilla leaves. - Cut the rice cake into half (Half of an index finger size. If it is already small, you don’t need to cut it)
Preheat the wok on high heat and add some vegetable oil.
Put all the vegetables, rice cakes and the meat in the wok.
Stir them well while it is cooking. Once 5 mins has lapsed, reduce the heat to medium.
Continue to stir every now and then until all ingredients are cooked. Turn the heat off.
Place the frying pan on a stove and add some vegetable oil. Heat the pan on high heat for about 20 seconds.
Put the tortilla wrap in the pan and add the Dak galbi (from step 7) and cheese and another layer of tortilla.
Press down the stacked tortilla with your hands or spatula for about 1 mins. (Be careful not to burn your hands)
Turn the stacked tortilla over carefully and press it down with a spatula for 1 mins or the cheese is completely melted.
Repeat the step 9 to 11 until you use up the rest of the ingredients.
Cut the quesadilla into wedges and serve it on a plate.
1 cup garlic hoisin or regular hoisin with 4 diced cloves of garlic 2 large shallots, sliced
2 large carrots sliced
¼ cup red wine vinegar
¼ cup rice vinegar
4 tsp. granulated sugar
1 cup mayonnaise
¼ cup Sriracha or to taste
12-16 oz cotija cheese, crumbled
2 bulbs garlic, peeled and pan roasted
Prep the pork belly The belly needs to be in boneless skinless strips that are about 1.5 inches wide, and 5 inches long. Depending on how you buy your pork belly, it might be in a large slab, or strips with bones and skin. Step one is to get it into the strips. Afterward you can easily remove the skin by making a slit at one end, then running your knife along the skin and holding the belly secure as you move the knife away from where your hand is.
Line up your pork belly strips in a baking dish and pour your sauce over them. Let cook at 275°F for about 5 hours until just blackened on the outside and very tender.
While the belly is cooking, mix mayonnaise and sriracha together and set aside. Place carrots and shallots in two separate bowls. Add two teaspoons sugar to each bowl. Add rice vinegar to carrot mixture and red wine vinegar to the shallots. Let sit for at least 20 minutes in the refrigerator
Allow the belly to cool for about 15 to 20 minutes. Remove from the pan and cut into cubes. 4. Heat the tortillas in a dry hot frying pan for about 15 seconds a side.
Make your taco by filling a tortilla with a few pork cubes, pickled shallots and carrots, drizzle a little bit of sriracha mayo on top, top with crumble cotija cheese and enjoy!
1 tsp freshly ground black pepper, plus more to taste
1 tsp ground cumin
½ cup canola oil
18 corn tortillas
Thinly sliced green cabbage
Crumbled cotija cheese, for serving
Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and ⅔ cup water in a blender until smooth; set salsa aside.
Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl.
Add minced garlic, butter, salt, pepper, and cumin. Mash until smooth. Set potato mixture aside.
Heat oil in a 12" skillet over medium high heat. Spread 1 heaping Tbsp potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.
1½ pounds skinless, boneless chicken breast halves, cut into thin strips and then diced
8 (10 inch) flour tortillas
1 (10 ounce) bag baby spinach leaves
2 carrots, julienned
¼ cup seedless cucumber, finely chopped
2 avocados, diced
Combine ½ cup of the sweet chili sauce with chicken. Marinate for 20 minutes.
Heat the olive oil in a skillet on medium high heat, and cook and stir the chicken until they are beginning to turn golden and are no longer pink in the middle.
Heat tortillas up on a flat top or in a pan.
Build each wrap one at a time with the chicken, spinach, carrots, cucumbers, and avocado.
Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.