Chef Thomas Weibull
Everything tastes better in a tortilla, and Filipino ulam is no exception.
In this in-depth recipe, Chef Thomas Weibull of Dirty Habit in San Francisco walks you through all the components you'll need for a Filipino-style taco night with your family, from the bistek and lechon kawali to the tortillas and homemade liver sauce.
If you don't have time to make everything from scratch, you can sub in store-bought tortillas and Mang Tomas.
For the bistek:
For the corn tortillas (optional):
For the Filipino pork liver sauce (optional):
For the macerated cherry tomato-red onion salad:
For the avocado puree:
For the lime crema:
For the garnish:
To make the bistek:
To make the lechon kawali:
To make the tortillas:
To make the Filipino pork liver sauce:
To make the macerated cherry tomato-red onion salad:
To make the avocado puree:
To make the lime crema:
Arrange tortillas, bistek, lechon kawali, sauces and garnishes on separate plates on the table. Allow your family to assemble their Filipino-inspired tacos the way they like them.