Chips with the Dip: The Larry O.B.

0
100

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.”

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Chips with the Dip

  • Author: Trevor Lui
  • 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

Scale

Bulgogi Beef 

34 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, 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

  1. Combine all ingredients except beef in a bowl. Add beef to the marinade, stirring to coat. Cover and refrigerate for at least 8 hours.
  2. 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.
  3. Using a metal slotted spoon, transfer to plate lined with paper towel to drain.

Lime crema

  1. Combine all ingredients in a bowl. Refrigerate until needed.

Chips

  1. 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.
  2. Combine Sriracha and honey in a small bowl.
  3. 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.
  4. 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.

 

Previous articleMeatball Pasta with Arugula & Roasted Pepper
Next articleBeef Tenderloin Roast with Port Wine Sauce

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here