Buffalo Kalbi Antojitos

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Ingredients

Kalbi Beef

  • 1 cup teriyaki sauce
  • 1/2 cup maple syrup
  • 1/2 cup Goya® Bitter Orange Marinade
  • 1/3 cup Mountain Dew® carbonated beverage
  • 1/4 cup TABASCO® brand Buffalo Style Hot Sauce
  • 1/4 cup mirin
  • 1/4 cup sesame seeds
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1 small sweet onion, peeled and quartered
  • 1/2 cup chopped green onion
  • 4 cloves garlic, chopped
  • 1/2 kiwi fruit, peeled and quartered
  • 1/2 pear, seeded and quartered
  • 2 tablespoons coarsely chopped cilantro
  • 1 teaspoon black pepper
  • 2 1/4 pounds beef top round or flank steak, sliced very thin

Jalapeño Shredded Cabbage

  • 3 cups shredded cabbage
  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 2 green onions, sliced diagonally
  • 1/2 cup chopped cilantro
  • 3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 2 tablespoons honey

Orange Buffalo Drizzle

Preparation

To Assemble Antojitos: 8 to 10 (6-inch) flour tortillas or lavash bread squares

For the kalbi beef, combine all ingredients except meat in a food processor or blender and process on high until completely smooth. Place beef in a bowl or plastic container and pour marinade over top. Cover and let marinate in refrigerator for 24 hours.

To prepare jalapeño cabbage, combine all ingredients in a mixing bowl and mix well. Cover and refrigerate until needed.

For orange drizzle, combine all ingredients in a small bowl and mix well. Cover and refrigerate until needed.

When almost ready to serve, remove beef from marinade and cook on a flat grill over very high heat until brown and caramelized. Warm tortillas on grill and top each with 3 ounces beef, 1/4 cup shredded cabbage, and 1 tablespoon orange drizzle. Fold up taco-style to eat.

Makes 8 to 10 servings.

Kalbi is Korean-style barbecued beef that is marinated in a sweet teriyaki and sesame sauce before it is grilled. Here it’s heaped on tortillas along with other Mexican flavors.

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