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[Hasu Cook] 12: Lettuce Leaf Tacos

Blogs > Newbistic
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Newbistic
Profile Blog Joined August 2006
China2912 Posts
August 29 2012 06:56 GMT
#1
Hasu Cook Session 12:
Lettuce Leaf Tacos


One time a coworker at the restaurant I work at told me to stop looking for healthy shit to eat because as a cook, you'll always end up working with things that are fried or cooked with a lot of butter and cream, and that there's no point in trying to delay the inevitable. I was too polite to tell him to go fuck himself, but it was the reply that shone most brightly in my mind's eye.

The point of the story is, here's one of these things that you can make to delay the inevitable. It's basically like a taco, with the same ingredients of a taco, but with all the proportions switched around a bit.
Ingredients

[image loading]
If you can't afford real beef, shoot an email to Taco Bell to try to get their beef substitute recipe. 35% beef but tastes like 100%.

Serves 3-4
Prep Time: ~1.5 hours

Taco: 1-2 heads of green leaf/romaine lettuce*

Fresh Salsa:
4 medium tomatoes
1/2 large red onion
1/2 jalapeno or serrano pepper
1 lime
3 tbsp cilantro
1 tsp salt
1/2 tsp pepper

Steak:

1 lb pan-searable steaks**
1 tsp salt
1/2 tsp pepper
1/2 tsp rosemary
1 tbsp oil
1 tbsp butter

Tortilla:
4 corn tortillas
2 tbsp oil
1 tsp salt

1/2 cup mozzarella, for sprinkling

*I went for green leaf because I like the look and width of the leaves. Romaine will give you a better holding vessel though. You will need to disassemble each head of lettuce and remove the leaves that look like they can be used as taco shells. The rest of the lettuce can be used as a salad for something else. You can get maybe 5-8 good leaves per head of lettuce.
**There are several cuts you can use, make sure to use a tender cut of beef that can be eaten after cooking a short amount of time.

Cooking

The shortest distance between two points is multitasking. Start by pulling out your lettuce heads and your steaks. Leave your steaks out at room temperature for now. Take your lettuce heads apart leaf by leaf and set aside the leaves that are ideal for holding handfuls of diced food. Wash these leaves, gently shake them of excess water, and spread them out somewhere to dry. They will need at least an hour (depending on the humidity where you live) to rid themselves of the moisture.

[image loading]
Leave these leaves resting for now. You don't want to dilute the flavors of your food by placing them on wet leaves. Lettuce not get a head of ourselves here.

Second task up is the salsa, or pico de gallo. Do a medium dice (about 3/4 cm or 1/3 inch square) on the onions and sit them in some cold water for about five minutes. This will rinse the sting out of the onions (the sulfuric acid) and make the pieces crisp and refreshing. Do the same dice for your tomatoes and hot pepper. Finely chop your cilantro. Drain your onions and mix everything together. Slice your lime in half and squeeze the halves over the salsa. Add salt and pepper, mix again. Cover your salsa and leave it at room temperature to marinate for an hour. Do not refrigerate.

[image loading]
I hope all this herbivore shit isn't giving you vegetarians false hope. Or maybe it is. I can just imagine your looks of disappointment a few paragraphs down.

Right! Now what is taco without a tortilla component? Preheat your oven to 325F (160C) Take out a stack of about four corn tortillas. Keeping them in a stack, cut them into strips of about 1/2 cm by 3 cm (1/4 inch by 1 inch). Toss them together with oil and sprinkle with salt.

[image loading]
Tortilla Strips, a good name for a latina hooker. If someone reads this and implements this please credit me as "Newbistic from Team Liquid".

Prepare a sheet pan covered with aluminum foil. Spread the strips out in roughly single layer. Bake for about 12-15 minutes, but peek frequently starting at 10 minutes or so. The chips can burn very quickly. Remove from heat as soon as the chips are starting to turn golden.

Now comes the interesting part. The steaks take about ten minutes in total to prepare, and you want them as warm as possible when you serve. So, wait to prepare them until about 10-15 minutes before you wish to serve.

When you are ready, salt and pepper both sides of your steaks. Pour out oil and butter into your pan on high heat. The butter is for flavor, the oil prevents the butter from burning. When the butter foams up then subsides, place the steaks into the pan. They should start sizzling immediately. If they do not, take your steaks out and wait until the oil is hot enough. Add rosemary into the oil. Cook the steaks on one side until it is browned and about half-way cooked, then flip them over (this takes some experience. At least cook until one side has some brown on it before flipping, try to flip only once). Test the steaks for doneness by pressing them with your fingertips. If both sides are browned and the steak feels a bit flaccid to your fingertips, it is rare. If it gives a bit of bouncy resistance, it is medium rare. If it gives a lot of resistance, it is well done.

[image loading]
I apologize to any Hindus that might be reading this for the sacrilege. This delicious, succulent, tender, flavorful sacrilege for which I will gladly see a million cows slaugh- err, "slouched" over in peaceful repose in a green meadow. That's it.

Now, leave your steaks somewhere warm where they can rest for about five minutes before slicing. This step is important because the steaks will be the only warm component to an otherwise cold dish. After five minutes, slice your steaks into cubes.

When you are ready to serve: layer salsa on the bottom of each lettuce leaf, add beef on top, then sprinkle with cheese and tortilla chips. Serve immediately, with rice and beans.

The Result

[image loading]
Uh oh, here comes Waxangel to dock points for poor lighting. Just turn up the brightness on your monitor, man. Saves me from having to go out to buy a light.

The lettuce leaf is not as structurally sound as a tortilla (especially if you are using a green leaf as opposed to romaine), but it does suffice. It looks (and is) healthier than the standard taco. The tortilla strips on top are instrumental to adding the sufficient amount of crunch to the taco to make the textures interesting. And honestly, it's not that much more work than a standard taco anyways. Good stuff all round.

Conclusion

The moral of this story is that healthy doesn't have to mean "tastes like shit". The next time you are hungrily eying that stick of butter, individually wrapped and ready to consume in the refrigerator, consider expending an hour and a half to make some lettuce leaf tacos instead. Your friends will be impressed. Your mother, doubly so. Your grandmother, well, if her diet included sticks of butter, she's probably not around anymore. You'll just have to settle for her rolling over in her grave (if she doesn't get stuck attempting the roll ("I'm just big boned!")).

Questions and comments are always welcome. If you wish to read more of "Hasu Cook" or my other series "The Ghetto Cook", feel free to browse the consolidated entries at my main blog,

http://foodinmind.wordpress.com

Until next time, don't show this recipe to your Mexican friends or they might get offended and come after me.

****
Logic is Overrated
Meta
Profile Blog Joined June 2003
United States6225 Posts
August 29 2012 07:18 GMT
#2
This blog made me hungry!
I miss mexican food. I haven't seen Pinto beans like that in 6 months. Thanks a lot, Korea!

Korea has, however, shown me the wonder of wrapping meat in lettuce and eating it. It's actually really awesome. Props for doing it in the guise of tacos, they look great.
good vibes only
Dirkzor
Profile Blog Joined June 2011
Denmark1944 Posts
August 29 2012 07:35 GMT
#3
Looks nice! Question though: If its a taco isn't it supposed to be taco shells? And if its a tortilla its tortilla flat bread? I'm not that good with mexican food so please elaborate someone =)
"HOW THE FUCK ARE YOU ON TOP AGAIN???? HOW DO YOU KEEP DOING THIS????" -Julmust (also, thats what she said)
htn2481
Profile Blog Joined April 2011
Vietnam117 Posts
August 29 2012 07:55 GMT
#4
the steak feels a bit flaccid to your fingertips, it is rare. If it gives a bit of bouncy resistance, it is medium rare. If it gives a lot of resistance, it is well done


I hate it when my meat's flaccid.
Newbistic
Profile Blog Joined August 2006
China2912 Posts
August 29 2012 08:01 GMT
#5
On August 29 2012 16:35 Dirkzor wrote:
Looks nice! Question though: If its a taco isn't it supposed to be taco shells? And if its a tortilla its tortilla flat bread? I'm not that good with mexican food so please elaborate someone =)


Taco shells are just corn tortillas that have been fried until crispy while curved around so it holds its shape.
Logic is Overrated
peidongyang
Profile Joined January 2009
Canada2084 Posts
August 29 2012 08:26 GMT
#6
Awesome 5/5 ~!!!!!
the throws never bothered me anyway
Schwopzi
Profile Joined August 2010
Netherlands954 Posts
August 29 2012 12:22 GMT
#7
Is that knife you're using a sabatier? Blade seems so much like my knives but the handle is different.
Only the dead have seen the end of war
k!llua
Profile Blog Joined March 2010
Australia895 Posts
August 29 2012 13:36 GMT
#8
Uh oh, here comes Waxangel to dock points for poor lighting. Just turn up the brightness on your monitor, man. Saves me from having to go out to buy a light.


i don't know if that's meant to completely be an in-joke, but it made me laugh anyway. love these blogs.
my hair is a wookie, your argument is invalid
QuanticHawk
Profile Blog Joined May 2007
United States32046 Posts
August 29 2012 13:44 GMT
#9
Nice as usual. Any reason you opted for a pan over a cast iron for the steak? I've always found that to be way easier to get a good crisp outside with a rare inside
PROFESSIONAL GAMER - SEND ME OFFERS TO JOIN YOUR TEAM - USA USA USA
Newbistic
Profile Blog Joined August 2006
China2912 Posts
August 29 2012 14:31 GMT
#10
On August 29 2012 21:22 Schwopzi wrote:
Is that knife you're using a sabatier? Blade seems so much like my knives but the handle is different.


It's a 6" Wustof Classic. There are a lot of knives with blades that look like that, it's just the "look" of a forged knife I guess.

On August 29 2012 22:44 QuanticHawk wrote:
Nice as usual. Any reason you opted for a pan over a cast iron for the steak? I've always found that to be way easier to get a good crisp outside with a rare inside


No reason. Well, there is a reason, I just find the non-stick pan easier. I haven't found the time (or reasons) to properly season my cast iron enough to do this kind of work.
Logic is Overrated
LOLingBuddha
Profile Joined February 2011
Netherlands697 Posts
August 29 2012 15:09 GMT
#11
oh man, that little voice in my head said "DONT CLICK ON THAT LINK!!" but i did anyway.. now im really starving!!
looks delicious!!

my stomach hates you for it though! :D
BLinD-RawR
Profile Blog Joined April 2010
ALLEYCAT BLUES50107 Posts
August 29 2012 15:16 GMT
#12
I'm not offended, its all cool bro.
Brood War EICWoo Jung Ho, never forget.| Twitter: @BLinDRawR
TL+ Member
Sephy90
Profile Blog Joined January 2010
United States1785 Posts
August 29 2012 16:26 GMT
#13
That looks sexually delicious.. I fucking love lettuce man
"So I turned the lights off at night and practiced by myself"
Fumanchu
Profile Blog Joined February 2008
Canada669 Posts
August 29 2012 16:45 GMT
#14
Healthy doesn't have to taste like shit, but it sure costs a lot more.
Easy doesnt fit into grownup life.
LuMiX
Profile Blog Joined October 2006
China5757 Posts
August 29 2012 19:49 GMT
#15
where did you use to work at when you were a cook? or are you still a cook somewhere? :o
Labbetuss
Profile Joined September 2011
Norway568 Posts
Last Edited: 2012-08-29 22:18:22
August 29 2012 22:18 GMT
#16
Looks delicious. I want that taco dish inside me.
MKP | HerO | Taeja | NonY | Creator | NesTea | Bomber | Mvp | Prime 4 ever
Zealotdriver
Profile Blog Joined December 2009
United States1557 Posts
August 29 2012 22:23 GMT
#17
10/10 would eat again.
Turn off the radio
Adersick
Profile Joined July 2011
United States216 Posts
August 29 2012 22:54 GMT
#18
Hot damn, here's another recipe I'll have to give a spin. Very nice dish and presentation as usual, Newbistic. I didn't know you had a separate blog, off to drool at more food!

Oh, and an obligatory, "damn you" for making healthy eating seem easier and more satisfying to me. My parents told me happiness from from food is directly proportional to how quickly it will kill you, and you had to go and prove them wrong. I hope you're satisfied with what you've done here.
Aerisky
Profile Blog Joined May 2012
United States12129 Posts
August 30 2012 02:38 GMT
#19
Ohhhh my goodness I would eat that beef alone. Looks amazing :O
Jim while Johnny had had had had had had had; had had had had the better effect on the teacher.
ieatkids5
Profile Blog Joined September 2004
United States4628 Posts
August 30 2012 02:51 GMT
#20
i always read these blogs at the wrong time. i just had dinner not too long ago and this makes my mouth water....
Newbistic
Profile Blog Joined August 2006
China2912 Posts
August 30 2012 05:09 GMT
#21
On August 30 2012 01:45 Fumanchu wrote:
Healthy doesn't have to taste like shit, but it sure costs a lot more.


I disagree. Healthy foods (by which I mean fresh ingredients) are scarcer at lower prices but they do exist. You just have to be a more inventive with them in order to create diversity in your diet. From my experience carrots, onions, potatoes, cabbage, and celery are generally the cheapest of vegetables, and they are also quite flavorful (except for the potato). You can make salads, chicken pot pies, chicken and dumpling, glazed carrots, mashed potatoes, cole slaw, caramelized onions, stir fries, soups, etc. with these ingredients alone. And if you spend just a little more per week on a small amount of additional ingredients such as a few tomatoes or cheese or bacon, you can really make a ton of stuff.
Logic is Overrated
hellokitty[hk]
Profile Joined June 2009
United States1309 Posts
August 30 2012 06:10 GMT
#22
Happy drone!
Plop
Yummy mushy creep!
Mmmmmmm a soft, moist creep makes a drone happy!
Yay happy drone!
Happy drones munch munch!!
Yum yum nom nom nom nom nom.
Happy drone going to sleep!
Zzzzzzzzzzzzz
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
People are imbeciles, lucky thing god made cats.
Peekay.switch
Profile Blog Joined May 2010
Canada285 Posts
August 30 2012 20:26 GMT
#23
Looks delicious! I'm trying this out for supper!

Keep doing these, they're awesome
snively
Profile Blog Joined August 2011
United States1159 Posts
August 31 2012 23:38 GMT
#24
lighting looks fine to me
My religion is Starcraft
duk3
Profile Joined September 2010
United States807 Posts
September 01 2012 01:15 GMT
#25
The food looks delicious, and the one-liners after the pictures are amazing as usual!
Great job!
Time flies like an arrow; fruit flies like a banana.
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