Braised Oxtail & Kabocha Tacos

oxtail and kobacha tacos

Oxtail and Kabocha soup is a traditional Vietnamese soup that I grew up with.  It was one of my favorite dishes as a child and it still is today.  My mom has been a vegan for many years so I’ve had to learn to create this dish as an adult.  If you haven’t had it before you would be amazed how delicious it is.  It’s incredibly tender and flavorful.  The combination of oxtail and kabocha is very balanced.  The beef is rich and savory while the Japanese pumpkin is sweet and tender.  I wanted to take this traditional comfort meal and make it accessible and modern.  Here in Southern California – fusion cuisine is very popular.  I’ve seen kim chee quesadillas and carnitas French fries so why not oxtail and kabocha tacos?  I tested the recipe and combination with my family and co-workers.  I’m happy to report back that it’s a winner!

The best part is this dish comes together really easy with the help of an electric pressure cooker.  If you don’t have a pressure cooker you can cook it on the stove top until tender or in a slow cooker. The tacos are topped with crunchy and refreshing red cabbage, tangy pickled carrots and daikon and a generous helping of sriracha infused Mexican crema.  I serve the tacos with a side of cilantro lime jasmine rice and a couple wedges of lime.  It’s an Asian inspired taco that is so satisfying.  The flavors and texture just go incredibly well together.



ps – This is the dish that I served at the MasterChef season 3 casting call, which did get me past the taste and personality round.  Sad (or maybe happy) to say that I didn’t pass the “you’re crazy and dramatic enough for reality T.V.” round.  At the end of the day,  I’m happy that they enjoyed my food and that I can share my love for cooking on Kitchen Runway.

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  1. Felicia Lee says:

    This looks like a great combination of textures and tastes. Be glad you didn’t make it onto MasterChef–your dignity has been spared! It must have been flattering, though, to have made it past the tasting round. I’m looking forward to trying this recipe!

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