Beef Tacos with Pickled Apricots

Main Dishes | Mexican cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, the chef at a popular American restaurant.

Ingredients

Wheat Flour - 8.8 oz
Corn Flour for Polenta - 1.8 oz
Glutinous Rice Flour - 1.8 oz
Water - 6 fl oz
Butter - 1.8 oz
Toasted Sesame - 0.7 oz
Vegetable Oil - 0 fl oz
Canned Corn - 1.1 oz
Dried Apricots - 4.2 oz
Salt - 0.4 oz
Sugar - 2.6 oz
Meyer Lemon Juice - 1 fl oz
Soy Sauce - 4 fl oz
Mirin - 2 fl oz
Ketchup - 2.1 oz
Worcestershire Sauce - 0 fl oz
Sesame Oil - 0 fl oz
Rice Vinegar for Sushi - 0 fl oz
Garlic - 0.4 oz
Ginger - 0.4 oz
White Pepper (whole) - 0.1 oz
Prunes - 0.7 oz
Orange juice concentrate - 0 fl oz
Black sesame seeds - 0.4 oz
Veal Tenderloin - 10.6 oz
Spanish onions - 1.1 oz

Step by Step guide

Step 1

Mix all the flour and salt together.

Step 2

Pour the water into a saucepan, place it over high heat, and bring it to a boil. Pour the water into the flour and start kneading.

Step 3

Combine the butter, 10 grams of white sesame seeds, corn, and vegetable oil, and blend using an immersion blender.

Step 4

Add the butter mixture to the flour. Continue kneading the dough for 6 minutes. Wrap the finished dough in plastic wrap and refrigerate for 30 minutes.

Step 5

Take the dough and roll it out thinly. Cut out round discs.

Step 6

Trim the beef and cut it into 0.5 cm cubes. Smoke it using a smoking gun filled with cigar tobacco, repeating the process 3 to 5 times.

Step 7

Prepare the marinated dried apricots. Cut 100 grams of dried apricots into cubes with a side of 0.5 cm. Add a pinch of salt, a teaspoon of sugar, and 40 ml of lemon juice. Mix well.

Step 8

Prepare the yakitori sauce. In a saucepan, combine soy sauce, mirin, ketchup, 65 grams of sugar, Worcestershire sauce, sesame oil, rice vinegar, garlic, ginger, pepper, prunes, 20 grams of dried apricots, 10 ml of lemon juice, and orange juice. Place over medium heat and bring to a boil. Transfer the sauce to a blender and blend until smooth. Strain the sauce through a sieve. Heat a skillet and toast the sesame seeds for 5 minutes, stirring constantly. Add to the sauce and mix well.