Bò Kho Tacos
INGREDIENTS
(Yields 30 Tacos - Serves 8-10)
- 3-4 lbs beef chuck
- 1 pack of pho spices
- 1 (8 oz) can tomato paste
- Oriental Vietnamese Beef Stew Spices Seasoning - Gia Vi Nau Bo Kho
- Quoc Viet Foods Beef Flavored Stew Base
- 48 oz chicken or beef broth (family size)
- 1 can coco rico, sprite or 7 up
- spoons sugar
- spoons fish sauce
- beef stew soup mix
- white corn tortillas
- Family sized bag four cheese blend shredded cheese (finely shredded or rustic cut)
- 8-10 jalapeños
- red onion
- white distilled vinegar
- 15 cloves garlic (10 for pickling, 5 for the soup)
- 1 knob ginger
- 1 bunch green green onion
- 1/2 a bunch cilantro
- 2 sweet yellow onion (one for the broth, one for the taco garnish)
- 6 carrots, or desired amount
- Lime
- Daikon (optional)
DIRECTIONS
BROTH & BEEF
1. Peel onion and ginger, then cut in half
2. Char onions and ginger in oven or air fryer on 400 degrees while constantly checking and turning to make sure they don’t get burnt - once sides are evenly browned and fragrant, remove (typically 10-15 mins)
3. Cut beef chuck into big chunks (so it’s easier to shred once cooked)
4. Place beef into instant pot, add in the following: charred onion and ginger, 1 can coco rico, 8 oz can tomato paste, 5 cloves of garlic (smashed) , 8 tablespoons fish sauce, 3.5 tablespoons Bo kho powder, 2 tablespoons Bo kho seasoning soup base, 4 tablespoons sugar, a little sriracha (optional) and then fill up your the line (of the instant pot) with chicken broth (reserve the rest to add in later)
5. Turn your instant pot on manually and set for 35 minutes
6. After 35 minutes; remove onions, ginger, spice bag to throw away
7. Remove and shred beef - cover so it didn’t dry out
8. Add in carrots and daikon, cook for an additional 10 mins
9. Set near stove or transfer to pot and put on or near stove so it’s easier to prepare the tacos
PICKLED VEGGIES
1. Slice jalapeños, red onion, peeled garlic to desired thickness
2. Place jalapeños and garlic together in one bowl and red onions in a separate bowl
3. Pickling ingredients will be the same for both bowls: 1/2 cup sugar, 1/2 table spoon salt, 1/2 cup water, 1/4 cup vinegar
TACOS
1. Turn stove on medium or medium low (medium low allows you to work slower without burning the tortillas)
2. Give tortilla quick dip in the bright orange/red oil on top of the broth (one side is enough, I dipped both in the video and it ended up being too much bc the oil will slide off the tortilla and grease your pain)
3. Once you see the tortilla start to bubble, carefully turn the tortilla with a spatula
4. Layer on cheese, beef fold and allow the bottom side to crisp (~30 seconds to a minute) and then turn to the other side - you can do this with 1-3 tacos on your pan at a time. Overcrowding the pan doesn’t allow the tortillas to evenly cook
5. Repeat until you’ve used all your tortillas and meat. You can also store leftovers in the fridge if you don’t want to make all of the tacos at once and make them as you go.
GARNISHES
- Chopped sweet onion mixed with finely chopped cilantro
- Pickled jalapeños and garlic
- Pickled red onion
- Finely chopped garlic and green onion for the soup
- Lime wedges
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