Welcome to the Pacific NorthWet, where Asian, Mexican, and all-American Mutt get together and create mad science experiments. Then eat them. The fancy restaurants in Portland like to refer to this as “fusion”; in our house we’ll just refer to it as “ethnically challenged”.
If you want to play along at home, start with the bulgogi process, substitute pork for beef, use a fajita-like marinade, stick some onions in between the folds of meat-on-a-stick, and throw it directly over the coals on a BS Keg (or whatever you happen to have for a grill at your place) once it gets up about 700°F. Then proceed to damper the fire down to about 500°F when you pour the remaining marinade over the meat. Turn frequently, and a few minutes later you have something that looks like this.
Whip up some fresh guacamole, heat up some corn tortillas, get out the shredded cheese, shredded lettuce, some chopped tomatoes, and it’s time to eat.
One nice thing about these was the ease of assembly. The onions provided a nice point of reference as to where the meat strips ended, and slid right off onto the tortillas. Another other nice thing was the taste. And the leftovers I’ll have for lunch tomorrow.
Now I just have to explain to the wife why I make stuff like this when she isn’t around to enjoy it. After all, I did have to feed the kids…