Tacos with beef and marinated dried apricots
6 servings
45 minutes
Sergey Shiyanov, chef of the Peruvian bar Alpaca, shared the recipe with us.
1
Mix all the flour and salt.
- Wheat flour: 250 g
- Cornmeal: 50 g
- Rice flour: 50 g
- Salt: 10 g
2
Pour water into a saucepan, place it on high heat and bring to a boil. Pour the water into the flour and start kneading.
- Water: 185 ml
3
Combine butter, 10 grams of white sesame, corn, and vegetable oil and blend with an immersion blender.
- Butter: 50 g
- White sesame seeds: 20 g
- Canned sweetcorn: 30 g
- Vegetable oil: 20 ml
4
Add the oily mass to the flour. Continue kneading the dough for 6 minutes. Wrap the finished dough in film and send it to the refrigerator for half an hour.
- Butter: 50 g
5
Take out the dough and roll it out thinly. Cut out round flatbreads.
6
Clean the beef and cut it into 0.5 cm cubes. Pass it through a smoke gun filled with cigar tobacco 3-5 times.
- Beef tenderloin: 300 g
7
Prepare 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.
- Dried apricots: 120 g
- Salt: 10 g
- Sugar: 75 g
- Lemon juice: 50 ml
8
Prepare 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, and 10 ml of lemon juice and orange juice. Heat over medium heat until boiling. Transfer the sauce to a blender and blend until smooth. Strain the sauce through a sieve. Heat a pan and toast sesame seeds for 5 minutes while stirring constantly. Add to the sauce and mix.
- Soy sauce: 120 ml
- Mirin: 60 ml
- Ketchup: 60 g
- Worcestershire sauce: 15 ml
- Sesame oil: 15 ml
- Rice vinegar: 15 ml
- Garlic: 10 g
- Ginger: 10 g
- Ground white pepper: 2 g
- Prunes: 20 g
- Dried apricots: 120 g
- Lemon juice: 50 ml
- Orange juice: 10 ml
- Black sesame seeds: 10 g
9
Slightly fry the flatbreads on both sides and shape them into an arc.
10
Add finely chopped red onion, a little salt, and pepper to the beef.
- Red onion: 30 g
- Salt: 10 g
- Ground white pepper: 2 g
11
Place the beef on the flatbreads, sprinkle with pepper, top with pickled apricots, and drizzle with sauce.
- Beef tenderloin: 300 g
- Ground white pepper: 2 g
- Dried apricots: 120 g
- Ketchup: 60 g
12
Serve!
