Asian-Style Tacos at the South Beach Wine & Food Festival-MainPhoto

Asian-Style Tacos at the South Beach Wine & Food Festival-MainPhoto

Recently at the South Beach Wine & Food Festival in Miami award winning chefs highlighted their gastronomical creations. During the event, chef José Mendín from Pubbelly Group and chef Cesar Zapata from The Federal got to join Aaron Sanchez and other recognized chefs and to showcase their best recipes. We’re delighted to share these two Asian chicken tacos recipes created for the event by José & Cesar.

Read Related: Pork Tacos with Guac & Pineapple Pico de Gallo

Makes: 8 to 10 servings

For the Sweet and Sour Sauce:
1 Tbsp. cornstarch
1 Tbsp. water
¾ cup pineapple juice
8 Tbsp. rice vinegar
6 Tbsp. light brown sugar
3 Tbsp. ketchup
2 Tbsp. Tabasco® Original Red Sauce
1 Tbsp. soy sauce
½ cup pineapple, medium dice
¼ cup onion, medium dice
¼ cup bell pepper, medium dice
¼ cup jicama, medium dice

For the Chicharron de Pollo:
2 pounds skinless chicken thighs, cut into 1-inch cubes
1 cup lime juice
1 Tbsp. Tabasco® Original Red Sauce
4 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
4 cloves garlic, minced
2 red bell peppers, small dice
1 bunch cilantro, leaves picked

For the Seasoned Flour:
2 cups flour
2 tsp. Spanish paprika
1 ½ tsp. black pepper or to taste
1 tsp. salt or to taste
1 gallon canola oil, for frying 

6 cups Boston bib lettuce

For the Sweet and Sour Sauce:
1. Pour the pineapple juice, soy sauce, rice wine vinegar, brown sugar, Tabasco and ketchup into a small pot. Stir and bring to a simmer over medium high heat.
2. Meanwhile, in a medium bowl, combine the water and cornstarch. Add to the simmering sauce; raise the heat and bring to a boil.
3. Let the sauce cook for approximately 5 minutes or until mixture thickens. If the consistency of the sauce is still loose, add a little bit more cornstarch mixture to the boiling sauce.
4. Pour the hot liquid over the pineapple, onion, bell pepper and jicama mixture and let sit until cool. 

For the Chicharron de Pollo:
1. Combine the lime juice, Tabasco, soy, and Worcestershire sauces and minced garlic in a large bowl. Add the chicken and let marinate for up to 3 hours or at least 30 minutes in refrigerator.
2. Combine the flour, paprika, pepper and salt in a separate bowl and coat the marinated chicken with the seasoned flour mixture.
3. In a frying pan or deep fryer, heat the oil over high heat to 360ºF. Fry the chicken in batches, until golden brown outside and completely cooked inside, about 6 minutes.
4. To serve, place chicharron de pollo in individual lettuce cups and top with sweet and sour sauce, pineapple, bell pepper and jicama pieces. Garnish with cilantro and more Tabasco Sauce to taste. 

Created by Chef Cesar Zapata of The Federal, Food, Drinks & Provisions. Courtesy of Tabasco®.

Asian-Style Tacos at the South Beach Wine & Food Festival-Photo2


For the Ribs:
1 rack Smithfield Fresh Pork Back Ribs
1 Spanish onion
5 cloves garlic
1 Tbsp. ginger, grated
4 cups orange juice
1 can condensed milk
2 oranges, sliced
8 cups Smithfield Recipe Ready Lard (or vegetable oil)
Salt to taste
Pepper to taste 

For the Vietnamese Slaw:
1 chayote, julienned
2 Tbsp. red pepper, julienned
1 Tbsp. chopped cilantro
1 Tbsp. chopped peanuts
1 Tbsp. nuoc cham (fish sauce)
1 Tbsp. white soy
½ tsp. honey
1 Tbsp. olive oil

For the “Cebolla- Cilantro”:
1 cup chopped Spanish onion
1 cup chopped cilantro
½ cup lime juice
Salt to taste

For the Tacos:
6 tortillas, white corn preferred
crushed peanuts, to garnish 

For the Ribs:
1. Preheat oven to 300°F.
2. Season the ribs with the salt and pepper. In a Dutch oven on high heat, sear the ribs on all sides. Remove meat and set aside.
3. In the same pot, add onions, garlic and ginger and sauté until golden.
4. Add orange juice, condensed milk, and sliced orange.
5. Return the ribs to the pot and cover with the pork fat or oil. Cover pot and braise in oven for 2 hours or until meat is tender.
6. After ribs are cooked, remove the meat from the bones.

For the Vietnamese Slaw:
In a mixing bowl add all ingredients and mix well.

For the “Cebolla- Cilantro”:
Mix all ingredients together in a bowl.

To Assemble the Tacos:
Top tortilla or taco shell with meat, top with the “cebolla cilantro mix” and then top with the Vietnamese slaw. Garnish with crushed peanuts.

Created by Chef Jose Mendin. Courtesy of Smithfield.

Photos courtesy of Tabasco®