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Photo of Korean-Mexican Tacos with Two-Ingredient Flour Tortillas by Michael Ligier by WW

Korean-Mexican Tacos with Two-Ingredient Flour Tortillas by Michael Ligier

6
Points®
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
8
Difficulty
Easy

Ingredients

Self-rising flour

1⅓ cup(s)

Plain fat free Greek yogurt

1 cup(s)

Tomatillo

4 medium, husks removed, washed, then sliced in half

Habanero

1 pepper(s), sliced in half

Serrano chile pepper

1 item(s), sliced in half

Pineapple

1 cup(s), chopped

Olive oil

1 Tbsp

Table salt

3 pinch(es), or to taste

Black pepper

3 pinch(es), or to taste

Uncooked lean and trimmed beef flank steak

1 pound(s), sliced into 1/2-inch cubes

Ssamjang (Korean spicy dipping sauce)

2 Tbsp

Gochujang hot pepper paste

2 Tbsp

Toasted sesame oil

1 Tbsp

Soy sauce

1 Tbsp

Onion

1 medium, white variety, diced

Cilantro

¼ cup(s), roughly chopped, for topping

Lime

1 medium, cut into 8 wedges, for topping

Instructions

  1. Preheat the oven to 400°F.
  2. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; set aside.
  3. To make the salsa, place tomatillos, both peppers, and pineapple onto a sheet tray and bake for 30 minutes. Blend the ingredients together, adding in some cilantro and lime juice to your liking after blended.
  4. While the salsa cooks, add olive oil to a skillet over medium-high heat. Salt and pepper your steak and add to the pan, cooking on all sides for about 2 minutes.
  5. Add your ssamjang, gochujang, sesame oil, and soy sauce to the pan and mix together, cooking for another 1 to 2 minutes until the steak is done to your liking, and set the steak aside.
  6. Divide the dough into 8 equal pieces. Roll each piece into a thin circle (or use a tortilla press if you have one). Cook tortillas in a dry pan on high heat for about 30 to 45 seconds on each side.
  7. Serve the tortillas with the steak, top with the salsa, some diced white onion, cilantro, and lime, and enjoy!
  8. Serving size: 1 taco

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