This creation sees a combination of La Brea flavours and international ingredients—tortilla chips, bulgogi beef, queso fresco, cotija cheese, spring onions, and kimchi—layered together to create a nacho ode to Toronto’s first NBA basketball championship. This is the ultimate “chips with the dip.”
Chips with the Dip
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 to 4 servings 1x
Description
This creation sees a combination of La Brea flavours and international ingredients—tortilla chips, bulgogi beef, queso fresco, cotija cheese, spring onions, and kimchi—layered together to create a nacho ode to Toronto’s first NBA basketball championship. This is the ultimate “chips with the dip.”
Ingredients
Bulgogi Beef
3–4 slices ginger
1 clove garlic, coarsely chopped
½ pear, unpeeled, cut into sixths, and deseeded
1 Tbsp canola oil
½ tsp brown sugar
½ tsp sesame seeds
½ tsp soy sauce or tamari
9 oz Beef Flank Steak, thinly sliced on a bias
Lime crema
1/2 cup sour cream
Juice of 1 lime
Salt and black pepper to taste
Chips
2 1/2 cups canola oil
10 (5-inch) corn tortillas, each cut into 6 equal wedges
Salt to taste
3 Tbsp Sriracha
1 Tbsp local honey
2 spring onions, chopped
1/3 cup finely chopped kimchi
1/4 cup crumbled queso fresco
1/4 cup crumbled cotija cheese
5 oz Bulgogi Beef
1 Tbsp crispy shallots
1/4 cup coarsely chopped cilantro, for garnish
1/2 cup Guacamame, to serve
Salsa picante, to serve
2 lime wedges, to serve
Instructions
Bulgogi Beef
- Combine all ingredients except beef in a bowl. Add beef to the marinade, stirring to coat. Cover and refrigerate for at least 8 hours.
- Heat 2 tablespoons of canola oil in a frying pan over medium-high heat. Gently lower bulgogi beef into oil and cook for 1 minute. Turn over and cook for another minute, until beef is cooked to medium.
- Using a metal slotted spoon, transfer to plate lined with paper towel to drain.
Lime crema
- Combine all ingredients in a bowl. Refrigerate until needed.
Chips
- Heat oil in a medium saucepan over high heat to a temperature of 400°F. Gently lower in tortillas, using a metal slotted spoon on spider and working in batches to avoid overcrowding, and deep-fry for 4–5 minutes, until crisp and golden. Transfer to a plate lined with paper towel to drain, then season with salt.
- Combine Sriracha and honey in a small bowl.
- Spread out half the tortilla chips on a large platter. Drizzle half with the lime crema, then with the Sriracha mixture. Garnish with half the spring onions, half the kimchi, and half of both cheeses. Create a second layer with the remaining chips and top with bulgogi beef. Scatter remaining kimchi overtop, then drizzle with the lime crema and the Sriracha mixture. Scatter with the remaining cheeses and spring onions, and crispy shallots. Garnish with cilantro.
- Serve with guacamame, salsa picante, and lime wedges.
Make it Gluten-Free: This dish can be made gluten-free by using tamari instead of soy sauce.
Notes
Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
