Best Steak Banh Mi Tacos Recipes

BANH MI TACOS WITH PULLED PORK

Banh Mi Tacos with Pulled Pork image

Provided by Food Network

Time P1DT1h15m

Yield 12 servings (24 tacos)

Number Of Ingredients 46

Ingredients

8 red radishes, halved and thinly sliced
4 carrots, halved and thinly sliced on the bias
1 teaspoon kosher salt
1 teaspoon granulated sugar
2 cups unseasoned rice vinegar
One 5- to 6-pound boneless pork butt
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons olive oil
2 strips bacon, chopped into 2-inch pieces
2 carrots, each cut into 3 pieces
2 stalks celery, each cut into 3 pieces
1 yellow onion, peeled and quartered
1 green bell pepper, seeded and quartered
12 cloves garlic
1 tablespoon chili powder
1 tablespoon ground allspice
4 chiles de arbol
2 bay leaves
2 sprigs rosemary
2 sprigs thyme
2 cups hard apple cider or gluten-free beer
2 cups chicken broth
4 cups vegetable broth
1/2 cup soy sauce or gluten-free soy sauce
1/4 cup Asian fish sauce
2 tablespoons brown sugar
2 teaspoons toasted sesame seeds
1 teaspoon black peppercorns
4 cloves garlic, smashed
4 green onions
2 strips bacon, cut in half
2 whole cloves
1 carrot, peeled and cut into 4 pieces
1 cinnamon stick
One 2-inch piece fresh ginger, peeled and chopped
1 jalapeno, stemmed, seeded and sliced in half
1 yellow onion, peeled and quartered
1 star anise
2 tablespoons cold water
1 tablespoon cornstarch
1 cup mayonnaise
1/2 cup sriracha sauce (more or less to taste)
Forty-eight 4-inch corn tortillas
1 bunch cilantro, leaves only
4 jalapenos, with seeds, sliced as thinly as possible

Steps:

For the pickled carrot and red radish: Toss the sliced radishes and carrots with the salt and sugar in a medium bowl. Let the mixture stand for 5 minutes. Pour the rice vinegar over the mixture. Cover and refrigerate at least 24 hours or up to one week.
For the braised pulled pork: Preheat the oven to 300 degrees F.
Rub the pork with the salt and pepper. Heat the olive oil in a Dutch oven or brazier pan over medium-high heat for about 2 minutes. Carefully place the pork into the hot pan, fat-side down. Cook until browned, 4 to 5 minutes. Use tongs to carefully turn the pork, cooking on all sides until browned, 5 to 10 minutes more.
Transfer the pork to a plate, leaving all its juices in the pan. Add the bacon, carrot, celery, onion, bell pepper and garlic and cook, stirring often, until starting to brown, about 2 minutes. Add the chili powder, allspice, chiles de arbol, bay leaves, rosemary and thyme. Continue cooking over medium heat until fragrant, about 5 minutes. Add the cider, and stir, scraping the browned bits from the bottom of the pan. Add the chicken broth, and bring to a boil. Remove the pan from the heat.
Place the pork in the pan, on top of the vegetables. Cover the pan, and place it in the oven. Cook until the pork is soft to the touch and shreds easily, 5 to 6 hours. Carefully remove the pork from the pan, and shred it with tongs in a large bowl or pot. Strain and discard the solids, saving the braising liquid. Pour the strained liquid over the shredded pork.
For the umami sauce: Combine the vegetable broth, soy sauce, fish sauce, brown sugar, sesame seeds, peppercorns, garlic, green onions, bacon, cloves, carrot, cinnamon stick, ginger, jalapeno, yellow onion and star anise in a large pot. Simmer the mixture over low heat for 90 minutes to allow the flavors to develop. Strain and discard the solids, saving the liquid. In a small bowl, stir together the cold water and cornstarch to create a slurry. Stir the slurry into the hot liquid until it is thick. Set the sauce aside until the pork is ready.
Pour the umami sauce over the pork and use tongs to toss. This can be done the day before serving¿¿just reheat the pork when you are ready to assemble the tacos.
For the sriracha mayo: Stir together the mayonnaise and sriracha in a small bowl until combined.
For the tacos: Preheat a griddle or large frying pan over medium heat. For each taco, hold 2 corn tortillas together, dip them in a bowl of room-temperature water and count to three. Place the tortillas, still together, on the hot griddle, and cook until hot and beginning to blister on each side, about 45 seconds. Stack the hot tortillas on a plate.
Sprinkle each set of tortillas with cilantro, sliced jalapenos and pickled carrot and red radish. Top with some umami pork, and drizzle with sriracha mayo.

BANH MI TACOS

Banh Mi Tacos image

Provided by Food Network

Categories main-dish

Time 6h40m

Yield 50 tacos

Number Of Ingredients 21

Ingredients

One 5-pound pork shoulder
Salt and freshly ground black pepper
1 cup sugar
1 cup rice vinegar
1 cup white vinegar
Pinch salt
3 cups finely grated carrots
3 cups finely grated daikon
3 2/3 cups hoisin sauce
1 4/5 cups oyster sauce
1 1/2 cups brown sauce, such as HP Sauce
5 tablespoons chopped ginger
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon Sriracha
3 cloves garlic, chopped
1 cup chopped green onions
Sesame seeds
50 corn tortillas
Lime wedges, for serving

Steps:

For the pork: Heat the oven to 250 degrees F. Sprinkle the pork shoulder liberally with salt and pepper. Roast until the meat falls apart easily with a fork, basting every 30 minutes, 6 hours.
For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil.
Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours.
For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well.
Let the pork cool slightly, then shred the meat and mix with the sauce. Mix together the carrot and daikon pickles with the green onions and sesame seeds to taste.
Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.

CHICKEN BANH MI TACOS

Chicken Banh Mi Tacos image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 6-inch piece lemongrass (white part only), roughly chopped
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons fish sauce
2 cloves garlic
2 teaspoons chopped peeled fresh ginger
Juice of 1 lime
Freshly ground pepper
1 1/2 pounds skinless, boneless chicken breasts (about 3 medium)
1/4 cup seasoned rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons honey
Kosher salt
2 carrots, cut into matchsticks
3 to 4 radishes, thinly sliced
2 jalapeno peppers, thinly sliced
Vegetable oil, for brushing
1/3 cup hoisin sauce
1/2 cup sour cream
Juice of 1 lime, plus wedges for serving
2 teaspoons Sriracha
4 scallions (white and light green parts only), chopped, plus more for topping
8 small flour tortillas
Chopped fresh cilantro and sesame seeds, for topping

Steps:

Marinate the chicken: Combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic, ginger, lime juice and ½ teaspoon pepper in a food processor and puree to make a coarse paste. Transfer the paste to a large resealable plastic bag, add the chicken, squeeze out the air and seal. Gently move the chicken around inside the bag to coat. Refrigerate at least 30 minutes or up to 2 hours.
Marinate the vegetables: Whisk the vinegar, sesame oil, honey and ½ teaspoon salt in a medium bowl. Add the carrots, radishes and jalapenos and stir to coat. Cover with plastic wrap and refrigerate 20 minutes.
Make the tacos: Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the chicken from the marinade and grill until just cooked through, 5 to 8 minutes per side. Transfer to a cutting board; slice the chicken against the grain and brush with the hoisin sauce.
Combine the sour cream, lime juice, Sriracha and scallions in a blender; blend until smooth. Heat the tortillas in a dry skillet or in the microwave. Divide the chicken among the tortillas. Drain the marinated vegetables and add to the tacos. Drizzle with the lime crema. Top with more scallions, cilantro and sesame seeds. Serve with lime wedges.