We’re teaming up with Fuente Latina and International LA Moishe Pod to learn how “Top Chef” Katsuji Tanabe burst onto the culinary scene with a kosher Mexican restaurant. Tanabe will share his amazing story of his Japanese Mexican mixed cultural heritage (which he celebrates through food) and finding his calling to kosher cooking. Grab the ingredients below to cook along with us, and bring any questions you have for Tanabe!
Miso-Braised Suadero (Brisket) Tacos with Salsa Borracha and Miso Mezcal Cocktail
You’ll need:
- ¼ cup honey
- 2 Tbsp. miso
- 2 lbs. brisket (or any meat)
- 1 dry chile guagillo
- 1 dry chile negro
- 2 tomatoes (red)
- 2 garlic cloves
- 1 onion (small)
- 10 corn tortillas
- 1 avocado
- 1 bunch of cilantro
- 3 limes
- 1 mezcal
- 2 Tbsp. olive oil
- Salt
- Sugar
Equipment:
- 1 large mixing bowl
- 1 whisk
- 1 large knife
- 1 cast iron pan or regular saute pan
- 1 small pot
- Tongs
- Blender
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