Lamb Bulgogi Tacos with Soy Pickled Pear Salsa

Alex Sadowsky
Director of Culinary and Beverage
Ojos Locos Sports Cantina

Ingredients

Green “Taco” Sauce:

• 4 c SupHerb Farms^® Salsa Blend
• ¼ c SupHerb Farms^® Garlic Puree
• ¼ c SupHerb Farms^® Ginger ⅛”
• 2 c SupHerb Farms^® IQF Cilantro
• 1 c lime juice
• 1 c olive oil
• 2 Tbsp kosher salt

Lamb Bulgogi:

• 5 lb leg of lamb, boneless
• 1 c rice vinegar
• 1 c soy sauce
• ½ c SupHerb Farms^® Garlic Puree
• 2 c SupHerb Farms^® Salsa Blend
• ¼ c maple syrup
• ¼ c sesame oil
• ½ c sesame seeds
• 1 c onion, thinly sliced
• 1 c carrot, thinly shredded

Soy Pickled Pears:

• 4 Asian pears, diced
• 2 c soy sauce
• 2 c white vinegar
• 2 c water
• 1 c white sugar

Soy Pickled Pear Salsa:

• 4 c SupHerb Farms^® Salsa Blend
• 4 c soy pickled pears
• 2 Tbsp lime juice
• 2 Tbsp olive oil
• 1 Tbsp kosher salt

Green Slaw:

• 5 lb cabbage, thinly shredded
• 1 lb carrots, thinly shredded
• 1 lb English cucumber, thinly shredded
• 2 c SupHerb Farms^® Salsa Blend

Base:

• 48 corn tortillas

Garnish:

• ⅓ c white sesame seeds
• ⅓ cup gochugaru pepper flakes
• 8 oz fresh cilantro sprigs
• 16 lime wedges

Directions

Green “Taco” Sauce:

1. Add 4 cups SupHerb Farms^® Salsa Blend, ¼ cup SupHerb Farms^® Garlic Puree, ¼ cup SupHerb Farms^® Ginger ⅛”, 2 cups SupHerb Farms^® IQF Cilantro and 1 cup lime juice into a blender.
2. Pulse until smooth paste forms. Slowly drizzle 1 cup olive oil until fully incorporated. Season with 2 Tbsp kosher salt.
3. Transfer to quart container and refrigerate until service.

Lamb Bulgogi Marinade:

4. Slice lamb against the grain as thin as possible. Tip: Freeze to firm up before slicing.
5. In a large bowl, combine 1 cup vinegar, 1 cup soy sauce, ½ cup SupHerb Farms^® Garlic Puree, 2 cups SupHerb Farms^® Salsa Blend, ¼ cup maple syrup and ½ cup sesame oil.
6. Pour over sliced lamb, then add 1 cup sliced carrots and 1 cup sliced onions. Refrigerate at least 1 hour or overnight.

Soy Pickled Pears:

7. Add diced pears to a medium mixing bowl and set aside.
8. In a small saucepan, heat 2 cup soy sauce, 2 cup water, 2 cup vinegar and 1 cup sugar until dissolved.
9. Pour liquid over diced pears while hot. Refrigerate until cool.

Soy Pickled Pear Salsa:

10. In a small mixing bowl combine all the soy pickled pears. Discard the soy picked pear liquid or reserve for another use. Add 4 cups SupHerb Farms^® Salsa Blend, 2 Tbsp lime juice, 2 Tbsp olive oil and 1 Tbsp kosher salt with gloved hands.
11. Refrigerate until service.

Green Slaw:

12. In a large bowl, combine 5 lb shredded cabbage, 1 lb shredded carrots, 1 lb shredded cucumber and 2 cups SupHerb Farms^® Salsa Blend with gloved hands.
13. Store dry in 1 gallon container until needed.

For Service:

1. On a hot flat top, sear 6 oz lamb bulgogi.
2. While bulgogi is cooking, reheat tortillas on a flat top.
3. Toss 1 cup of green slaw with ¼ cup of green taco sauce.
4. To plate each serving: Place 1 Tbsp of green taco sauce in middle of each tortilla (3 per tacos serving). Top each tortilla with ⅓ cup of green slaw followed by 6 oz lamb bulgogi evenly (2 oz per tortilla).
5. To garnish: Top each taco with 1 Tbsp of soy pickled pear salsa. Top the tacos with 1 tsp sesame seeds, 1 tsp gochugaru and 5 fresh cilantro sprigs. Squeeze 1 lime wedge over the top of the dish.

Project Management: Summit F&B
Photography: otysonphoto.com // Food Styling: Peg Blackley