Filipino Tacos
​Chef Thomas Weibull
Dirty Habit

Lechon Kawali Taco

Bistek Taco

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.
​

Ingredients

For the bistek:

• 1 lb skirt steak, sirloin steak, tenderloin steak, rib steak or round steak
• 1/2 cup soy sauce
• ​1/4 cup rice wine  
• 1/3 cup mirin
• ​1 cup water
• Salt and freshly-ground black pepper, to taste
  
  

For the lechon kawali:

• 1 lb pork belly
• 1 medium white onion
• 4 cloves garlic
• 1 tsp whole black peppercorns
• 1 tsp red chile flakes
• 1 bay leaf
• 1 sprig thyme
• Salt as needed
• Vegetable oil as needed

For the corn tortillas (optional):

• 1 1/2 cups masa harina
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil, lard or butter
• About 1 cup hot water, or more as needed or substitute 2 lb prepared corn tortillas

For the Filipino pork liver sauce (optional):

• 1/4 lb fresh pork liver 
• 2 tablespoons vegetable oil 
• 1/3 cup finely chopped yellow onion 
• 1 1/2 tablespoon minced garlic 
• 1 1/2 cups water 
• 1/3 cup white vinegar 
• 1/4 cup brown sugar 
• 1/3 cup bread crumbs
  
  
• or substitute 1 bottle Mang Tomas

For the macerated cherry tomato-red onion salad:

• 1/2 cup cherry tomatoes
• 1 medium red onion
• Fish sauce, to taste

For the avocado puree:

• 2 Hass avocados
• 2 tablespoons olive oil
• Salt to taste

For the lime crema:

• Juice and zest of 1 lime 
• 1 cup sour cream or crème fraiche
• Salt and ground black pepper to taste

For the garnish:

• 4 jalapeños, sliced
• 1 bunch red radish, sliced
• 1 bunch cilantro, chopped

Procedure

To make the bistek:

1. Place beef in a bowl.
2. Combine soy sauce, lime (or calamansi), mirin and pepper. Pour over beef, then cover and refrigerate overnight.
3. Drain the marinade from the beef. Sear beef in a cast iron pan on all sides until nicely browned. Rest for 10 minutes, then slice thin.
4. While beef is resting, place remaining marinade and water in a saucepan. Bring to a boil and simmer for 5 minutes. Season to taste with salt and pepper. 
5. Pour the sauce over the sliced beef.

To make the lechon kawali:

1. Place pork belly in a large pot. Add enough water to cover, then add salt, garlic cloves, peppercorns, bay leaf, thyme and red chile flakes.
2. Bring to a simmer, then cook until fork-tender, about 45 minutes.
3. Remove pork from simmering liquid and place on a cooling rack. Pat dry, then liberally rub salt on the skin. This will help the skin to crisp.
4. Heat oil in a large pot or wok to 350°F. Carefully place the pork belly in the oil, skin side down. (Be careful; oil will splatter.)
5. Fry skin side down for 5-6 minutes, then turn and fry for another 5-6 minutes. Remove from oil, turn off heat and place on the cooling rack to cool for 10 minutes.
6. When pork belly has cooled, bring oil back to 350°F and fry skin side down for another 5-6 minutes for extra crispiness.
7. Drain on cooling rack. Rest 10 minutes, then slice. 

To make the tortillas: 

1. Combine the masa and salt in a bowl, then stir in the oil. Add half of the warm water while mixing with your hand until the dough comes together into a ball. The dough should be smooth, like PlayDoh. 
2. Let the dough rest at room temperature for at least 30 minutes or up to a few hours.
3. Break off pieces of the dough into small balls, each about 2 ounces in weight. Put them between 2 sheets of plastic wrap and press them in a tortilla press, roll them out with a rolling pin, or press them between your hands to a diameter of 4 to 6 inches. 
4. Place a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about 30-40 seconds. Flip, and cook the other side for about 1 min. Then flip a third time, allow the tortilla to lightly inflate, then remove.  
5. Wrap the cooked tortillas in a towel to keep them warm.

To make the Filipino pork liver sauce:

1. Place liver in blender. Pulse to a fine paste, stopping to scrape down the sides of the blender as necessary.
2. Heat oil in a medium saucepan over medium-high heat until shimmering. Add in onion and cook for about 5 minutes. Add in garlic and cook until fragrant.
3. Add in liver paste, vinegar and sugar and stir until sugar has dissolved. Add water and bring to a boil. Stir in bread crumbs, reduce heat and simmer, and cook until slightly thickened
4. Place the liver combination in the blender, and blend until smooth. Season with salt and pepper to taste.

To make the macerated cherry tomato-red onion salad:

1. Slice cherry tomatoes and julienne red onions. Toss with fish sauce and season with black pepper. Allow to macerate in the refrigerator for at least 30 minutes.

To make the avocado puree:

1. Core and peel the avocados.
2. Place the avocado flesh in a blender and puree until smooth, adding the olive oil in a gradual stream.
3. Season to taste with salt. 

To make the lime crema:

1. Mix sour cream or crème fraiche with lime juice and lime zest. Season with salt and pepper.

To serve: 
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.