Michelle Bernstein’s Galbi Churrasco Taco with Green Tomato Slaw and Queso Fresco

    These grilled beef tacos have a crisp green tomato slaw and a vibrant Asian marinade for an unexpected twist on a Latin favorite. 

      

    James Beard Award-winning chef Michelle Bernstein is the chef-owner, with her husband David Martinez, of renowned restaurants Michy’s and Crumb on Parchment. Of Argentine and Jewish heritage, she was born in Miami where she lives with her husband and son. She is the author of Cuisine a Latina.

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    Ingredients
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    For the Churrasco
    1
    cup
    kimchee
    2
    tablespoons
    Dijon mustard
    2
    tablespoons
    brown sugar
    2
    tablespoons
    sesame oil
    1
    tablespoon
    soy sauce
    1
    tablespoon
    ginger
    2
    cloves
    garlic
    1
    splash
    water
    4
    whole cleaned Churrascos
    For the Galbi Mayonnaise
    1
    cup
    mayonnaise
    2
    tablespoons
    soy sauce
    2
    tablespoons
    brown sugar
    1
    tablespoon
    chili oil
    For the Green Tomato Slaw
    4
    very green tomatoes, julienned very fine
    1/2
    red onion, julienned very fine
    1
    cup
    cilantro, sliced
    3
    jalapeños, seeded, julienned very fine
    1/2
    cup
    mayonnaise
    2
    tablespoons
    freshly squeezed lime juice
    12
    corn tortillas
    1
    cup
    crumbled queso fresco
    2
    tablespoons
    finely chopped cilantro
    Directions
    Step 1
    To make the churrasco, in a blender, puree ingredients, except the beef, until smooth. Place churrascos in a flat container. Pour marinade over churrascos and marinate in the refrigerator for 24 hours.
    Step 2
    Grill until medium rare. Allow to rest for a few minutes to let the juices settle, then slice julienne-style.
    Step 3
    To make the galbi mayonnaise, mix all the vegetables together. Toss with the mayonnaise and lime juice. Set aside.
    Step 4
    To make the green tomatoes slaw, in a bowl, mix all ingredients together. Set aside.
    Step 5
    Take the tortillas and place sliced julienne pieces of grilled churrascos on each. Top with a little Galbi Mayonnaise and Green Tomato Slaw. Mix the queso fresco and cilantro together and sprinkle over each taco.
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    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    12
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    75 mins
    Prep Time: 
    60 mins
    Cook Time: 
    15 mins
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    The base number of servings for this recipe is 12
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