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Cooking with Sabrina and Jamie: Chexican Taco

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Cooking with Sabrina and Jamie: Chexican Taco

Chex out this meal and we can taco 'bout it! In this video, Sagamore reporters  endeavor to combine Mexican and Chinese cuisines.

Chex out this meal and we can taco 'bout it! In this video, Sagamore reporters endeavor to combine Mexican and Chinese cuisines.

Sabrina Zhou and Jamie Martinez/Sagamore Staff

Chex out this meal and we can taco 'bout it! In this video, Sagamore reporters endeavor to combine Mexican and Chinese cuisines.

Sabrina Zhou and Jamie Martinez/Sagamore Staff

Sabrina Zhou and Jamie Martinez/Sagamore Staff

Chex out this meal and we can taco 'bout it! In this video, Sagamore reporters endeavor to combine Mexican and Chinese cuisines.

Sabrina Zhou and Jamie Martinez

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We decided to combine our differing heritages to create a culinary masterpiece. The combination of the Mexican taco with classic Chinese scallion pancakes proves to be a surprisingly delicious meal. We hope you get to try this out for yourselves, enjoy!

Sabrina Zhou and Jamie Martinez

Yield: about 6 tacos, depending on the size you make them

Ingredients:

Scallion Pancakes

  • 2 cups all-purpose flour, plus extra for dusting work surface
  • 1 cup boiling water
  • 1/4 cup toasted sesame seed oil
  • 2 cups thinly sliced scallion greens
  • Vegetable oil for frying

Braised Beef

  • 2 lbs of boneless chuck roast
  • 4 chopped cloves of garlic
  • 2 chopped jalapenos
  • ½ large onion, chopped
  • One container of beef broth
  • Seasoning to taste

Veggie filling

  • 2 sliced bell peppers
  • 1 small red onion

Coconut rice

  • 2 cups jasmine rice
  • 2 ¼ cups coconut milk
  • 1 ½  tablespoons sugar
  • 1 teaspoon kosher salt

Garnish

  • 2 Julienne Cucumbers
  • 2 Limes halved

 

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