The Corona Diaries part 2 | Singapore Tour Guide -Dan
DAN’S ROCKSTAR TACO
Now that social distancing in Singapore has finally relaxed, people are now allowed to visit their friends for some get-together! Our Hello! Singapore tour guide Dan took this chance to have a taco night with his friends.
Tacos are popular around the world, with each country offering their own flair to the classic Mexican street food. Dan grew up in California but have been living abroad for over 14 years - 8 of which have been in Singapore. Tacos are Dan’s go-to comfort food when he is feeling homesick. He realized that he’s not the only one in Singapore who craves a good taco and taco nights in the flat are like Christmas dinner - where friends come together, munch on tacos, and drink margaritas until the wheels fall off.
Hello! Singapore tour guide Dan having fun with his taco night buddies.
Dan is a bit of a Rockstar attitude toward cooking where he does according to what he likes and hopes other people like it too. This particular taco night he decided to make carnitas - but instead of pork, he used beef cheek. He was introduced to beef cheek in Andalusia, Spain, where they often use it in a stew called “Carrillada”. In his layman's understanding of the meat, beef cheek tastes like a flank steak, but is a bit more tender and has a less ‘stringy’ texture when slow-cooked.
In Singapore, there are many cultures that don’t eat pork or beef - so if you need to substitute a slow-cooked pork butt, his recommendation is trying a beef cheek (and vice versa).
Mexican Taco ala Dan
MARINADE:
1 cup of freshly squeezed orange juice
½ cup of soy sauce
¼ cup of olive oil
½ an onion
2-3 cloves of garlic
1 lime, juiced
1 tablespoon of fresh cilantro
The following can be any version of Taco Seasoning you prefer. Dan kept it simple with the 3 ingredients below, adjust the measurements until it smells right all together.
1 tablespoon of paprika
1 tablespoon of cumin
1 tablespoon of chili powder
OTHER INGREDIENTS:
800g Beef Cheek
20 tortillas (From La Mexicana)
1 Carolina Reaper pepper (From La Mexicana)
Few tablespoons of olive oil (I’ll explain later)
Dan note: The extras are up to you; I prefer shredded pepper jack mixed with cheddar cheese, guacamole, sour cream, shredded iceberg lettuce, and a dash of Cholula.
Method:
Combine all the MARINADE ingredients and marinate the beef cheek for at least an hour (I recommend at least 12 hours to really get the flavours in the meat).
Dans’ Rockstar advise: Make a margarita for yourself, you deserve it after completing step one.Put the beef cheek, with the marinade in a stew pot. Add water until the beef is fully submerged. Add a sliver (like, 5mm wide, max) of the Carolina Reaper to the pot for a little kick.
Simmer on very low heat for 4 to 6 hours. While this simmers, you can have another margarita. You may also prepare the extras that you like to have with your tacos.
Once the meat is finished and your guests are ready, put the meat in a bowl with some tongs. Set the table with your extras and everything except the tortillas.
Corn tortillas should be warmed up just prior to serving. I use a cast-iron skillet that can fit 3 corn tortillas in at once. I coat the skillet with olive oil (no idea how many tablespoons that is and your skillet will be different anyway) and let the tortillas warm-up around 30 seconds each side and bring them out 3 at a time, nice and warm.