{"id":5177,"date":"2025-03-22T02:03:47","date_gmt":"2025-03-22T02:03:47","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=5177"},"modified":"2025-03-22T02:03:49","modified_gmt":"2025-03-22T02:03:49","slug":"national-crunchy-taco-day","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=5177","title":{"rendered":"National Crunchy Taco Day"},"content":{"rendered":"\n
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The Internet tells me today, March 21, is National Crunchy or Hard Taco Day. We all know the Internet is a liar, but I’m flexible in deciding which lies I’ll believe. And when it comes to tacos, I’ll consider many things.<\/p>\n\n\n\n

As per Wikipedia: <\/p>\n\n\n\n

A taco ( is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, coriander, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.<\/em><\/p>\n\n\n\n

Alas, it seems that my taco seasoning has lost its kick, and the salsa is more of a sour tomato salad. OUT WITH IT ALL, it’s time to do some cultural misappropriation. Searching through the cabinets, fridge, and freezer, I find a few \u201csubstitutions.\u201d<\/p>\n\n\n\n

To deal with the lack of taco seasoning, I\u2019ll ignore it and create a bulgogi beef filling. As for the salsa, I have kimchi (the poor Koreans have their culture pummeled in this fashion), and as a taco sauce, why not a Gochujang Sauce and maybe a Gochujang Crema as well?<\/p>\n\n\n\n

The real beauty of this is once the beef is marinated and cooked, we have many options for presentation. The classic open-face street taco on warmed tortillas, the American abomination called the taco shell, using larger tortillas, adding refried beans, and wrapping like a burrito, or lastly, wrapping a small amount of the filling into tortillas, bedding into a baking pan with an enchilada sauce, covering with cheese and baking until bubbly. But as this is National Crunchy Taco Day, we’ll go with crisp fried taco shells, and perhaps we will wrap those in a soft tortilla slathered with refried beans (to complete the insult and injury.)<\/p>\n\n\n\n

And just to make sure I offend evenly, perhaps a Guacamole with finely minced kimchi, and Thai chilies.<\/p>\n\n\n

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Taco Fusion<\/h2>\n
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Korean style tacos, juicy, tender beef and a spicy gochujang sauce; perfect for a quick dinner or a taco party<\/span><\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div><\/div>
Course: <\/span>Dinner, Ingredient, Lunch, Main Course<\/span><\/div><\/div>
Cuisine: <\/span>American, Asian, Fusion, Mex-tex<\/span><\/div><\/div>
Calories: <\/span>692<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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