Chef Tom Fraker

Lettuce Wrapped Tacos

Name: Lettuce Wrapped Tacos
Prep time: 9 h 9 min
Cook time: 45 min
Total time: 9 h 54 min
Yield: 8
Cuisine: Vietnamese-Mexican Fusion
Ingredients: ¾ cup packed brown sugar; ½ cup soy sauce; ½ cup extra-virgin olive oil; 1 tablespoon dry mustard; 2 tablespoons Worcestershire sauce; 8 garlic cloves, minced (about ½ cup), divided; 2 Melissa's Hatch Chiles, stems and seeds removed, finely diced (about 3 tablespoons), divided; 1¼ cups lime juice, divided (about 8 limes); 1½ pounds beef tri-tip; Vegetable oil; 1½ cups fresh cilantro leaves, chopped; 6 green onions, trimmed and sliced; 4 Roma tomatoes, diced; 1 red onion, sliced (about 1 cup); 8 butter lettuce leaves; 2 cups shredded cheddar cheese (about 8 ounces, optional)

Rated 5.0 stars by 1 users

Cuisine

Vietnamese-Mexican Fusion

Servings

8 tacos

Prep Time

9 hours 15 minutes

Cook Time

45 minutes

East meets West in this fusion of Vietnamese-style lettuce wraps and tacos.

Ingredients

¾ cup packed brown sugar
½ cup soy sauce
½ cup extra-virgin olive oil
1 tablespoon dry mustard
2 tablespoons Worcestershire sauce
8 garlic cloves, minced (about ½ cup), divided
2 Melissa's Hatch Chiles, stems and seeds removed, finely diced (about 3 tablespoons), divided
1¼ cups lime juice, divided (about 8 limes)
1½ pounds beef tri-tip
Vegetable oil
1½ cups fresh cilantro leaves, chopped
6 green onions, trimmed and sliced
4 Roma tomatoes, diced
1 red onion, sliced (about 1 cup)
8 butter lettuce leaves
2 cups shredded cheddar cheese (about 8 ounces, optional)

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Directions

In a bowl, whisk together brown sugar, soy sauce, oil, mustard, Worcestershire sauce, half of garlic, half of chile, and 1 cup juice. In a large zip-top plastic bag, combine beef and brown sugar mixture. Seal bag; turn bag several times to mix well and coat beef. Refrigerate 8 hours or overnight.
Preheat grill to medium-high heat. Oil grill rack. Remove beef from zip-top plastic bag; discard marinade. Place beef on grill rack; grill until both sides are marked, about 3 to 5 minutes per side. Turn off all but one burner; move beef to cool side of grill rack and partially cover. Grill until desired doneness (125°F for rare, 135°F for medium, or 145°F for well done), about 15 to 25 minutes. Let meat rest 15 minutes. Slice thinly against the grain.
In a bowl, combine remaining half of garlic, remaining half of chile, remaining ¼ cup juice, cilantro, green onions, tomato, and onion.
Top lettuce leaves evenly with beef and chile mixture. Sprinkle evenly with cheese, if desired. Serve.
Simple Swap: tri-tip comes from the bottom side of the sirloin and can sometimes be hard to find; you can easily substitute beef tenderloin.

Recipe Note

Recipe from The Great Pepper Cookbook.

Lettuce Wrapped Tacos