The Beef & Chorizo Tacos I Make On Repeat | Marion’s Kitchen
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- čas přidán 21. 06. 2024
- Our family wouldn’t go a week without having ‘taco night’, as my little ones just love to get their hands dirty with the freedom to build their own dinner (and make a riotous mess while they’re at it). My kids are little, but I’ve discovered a way to make our family taco night a teensy bit more refined by secretly adding spiced chorizo, chickpeas (bonus veg!) and, of course, the smoky char of a searingly hot wok.
This is just one of the unexpected yet delightful recipes to be found in my latest cookbook, cookdinehost.com/products/the...
Get the recipe: www.marionskitchen.com/beef-a...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - Auta a dopravní prostředky
These tacos look so fresh and tasty! As a Mexican, it's nice to see people from different cultures and countries, even as far away as Australia, enjoying our dishes with your own twist :-)
Where are the recipe
Those aren't Tex-Mex tacos, they are Aussie-Mex tacos, and there's nothing wrong with that. They look delicious and the chickpeas are a wonderful addition.
Bloody hell your knives are sharp AF, I’d end up like Captain Hook if I owned them 🤣…thanks for a great recipe as usual Marion 💕
I’ve read more injuries are caused by dull knives, but I get where you’re coming from!
I've been craving chorizo lately but couldn't think of a nice recipe, I"ll have to give this one a try ! Thanks Marion !
put the cheese on the taco tortilla first and then the meat and the rest of the things, the cheese melts and sticks to the tortilla and less things fall out
I'm definitely going to riff on this recipe for dinner this week. Thanks, Marion!
Hope you enjoy!!
Yummy and fresh ingredients is my thing too😮❤
I will definitely add this to the rotation. Wonderful chorizo here in Portugal. Thanks Marion.
Goodness Marion, you are making me hungry,lol. Happily I can find Chorizo where I live, so this will definitely be on the give it a try list.
Thanks for sharing.❤️👍🙏🏻
Gonna have to try this 🤤
I would do my next tacos like this it’s looks delicious. Thank you
This dish will be on the menu for our Taco Tuesday dinner😋
Now I'm drooling lol
"The Maillard Reaction in action" - yes indeed! I love it! Also, I appreciate that the video is titled "The Beef & Chorizo Tacos I Make On Repeat" as opposed to something stupid and unbelievable that lots of CZcams channels use like "These Tacos Are So Good I Make Them Every Week".
Dang girl!!! 😋
🥰🥰🥰
Marion, this may sound bizarre but I can smell your food
These look delicious!! Corn tortillas make much better tacos-in hubby and my opinions!
Good morning Marion I will definitely keep your mince in the wok step until I smell hamburgers 😋 MMM 🍔🍔🍔😅
Awesome recipes mam, please show torimeshi recipe japanese, please please please please please
Do you think the mince technique is ok for pork? My fav mince stirfry (in my Mako wok..obvs...) is pork, but I'm a bit nervous about going for the hard sear on pork.
Would nduja sausage work in this instead of chorizo? I have some in my fridge and not sure what to use it for 🤔
Hello Marion, when we make tacos, we put your meat choice then pico de gallo (chopped tomato salsa) cilantro, queso fresco, then you can add your crema or make a spicy avocado crema & of course a green or red blended salsa, then enjoy 😊❤❤❤❤
In Mexico we don’t use sour cream or cheese on tacos nor even lettuce or tomatoes. Only cilantro, onion and a splash of lime
cornbisque,
Interesting, I like them both ways, the American Tex mex version is more refreshing don't you think, I mean the coolness of the lettuce and tomato, along with something ready to cut the acid.
How hot can we get the wok without worrying about reaching the flash point of the oil? That's what has always worried me about cooking something on a high heat.
Be more worried about all the smoke, hopefully you have an exhaust fan!
@@bkm2797 I do. And a nearby window. :)
Great, I have a huge window but no exhaust fan, so I turn my dyson fan on up high to push it out mt 4by6ft. Window hoping for the best,lol. Hope you are having a great weekend!
You have to remember it only smokes for the 10-15 secs before you add anything to the wok. Once you add anything it lowers the temperature and stops smoking. We're not cooking in some crazy Asian restaurant with industrial gas burners. Kitchen stoves don't get that hot.
@@Mike_221 Oh? Interesting. No, I didn't realize that because I had a small flareup once despite using an electric stove. That's why I was worried.
I appreciate your good work, however, you don’t seem to provide a printable recipe.
If you go to the description of the video, there's a link to the website with the recipe on it! And on the website, there's the option to get the printable version, hopefully this helps you!
lol. How are you not wearing an apron??
Not very traditional tacos with chick peas really , I’ve never seen that kind gurl 😱🤔
😱🤢
To me garlic is devils' vegetable. I know it's crazy, cause Asian cuisine uses tons of garlic, but I avoid it wherever I can or use a tiny bit of it. I just can't stand smell nor taste of garlic. 😑😕
This is the most insane thing I have ever read.