These umami tacos balance smoky-sweet miso pulled beef with a crisp, tangy carrot slaw dressed in kombucha, which is a good source of probiotics
| انشأ بواسطة | سبينس |
| وقت التحضير | 25 دقائق |
| وقت الطهي | 2 دقائق |
| عدد الأفراد | 4 |
| مطبخ | المكسيكي |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 699 |
| دهون | 35g |
| المشبعة | 10g |
| بروتين | 38g |
| الكربوهيدرات | 62g |
| السكريات | 22g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFSet the pressure cooker to sauté mode and heat the sunflower oil.
Season the beef with salt and pepper, then sear in batches until evenly browned on all sides. Remove from the pot and set aside.
Add the miso, garlic and tomato paste to the pot and cook for 1–2 minutes until fragrant. Stir in the barbecue sauce, 1 tbsp honey, stock and vinegar, scraping up any browned bits from the base. Return the short ribs to the pot, ensuring they are covered halfway with liquid. Secure the lid and set the pressure to high for 45 minutes.
Meanwhile, make the kombucha carrot slaw. Using a mandolin, julienne the carrots and finely shave the cabbage and spring onions (alternatively, you could also use a sharp knife to shave the spring onions). Whisk together the kombucha, olive oil, mustard and honey in a large bowl and season with the salt. Add the sliced vegetables, tossing to coat. Allow the slaw to sit for 10 minutes to lightly pickle.
Release the steam before opening the pressure cooker. Shred the beef while it’s in the cooking liquid and simmer on sauté mode for 5 minutes to allow the liquid to thicken slightly.
When ready to serve, fill the warm tortillas with the miso pulled beef and top with the kombucha slaw. Scatter over roughly torn coriander and place lime wedges on the side.
