Peking Tacos

Cooking Instructions

1. Heat the tortillas until soft and pliable. To do so, bake them on baking sheets in a 400 F. oven for 1 to 2 minutes, or grill for 30 seconds per side, or cook in a nonstick frying pan for 30 seconds per side, or steam briefly in a steamer. Place the warm tortillas in a covered dish.

2. Place the bean sprouts in a strainer. Pour boiling water over them and drain well.

3. Make scallion brushes: Trim the roots and green parts off the thickest scallions you can find. You should be left with a white section 2-1/2 inches long. Make a series of 1/2-inch-long lengthwise cuts in each end, rotating the scallion as you go to make cuts every 1/8 inch. Place the cut scallions in a bowl of ice water for 30 minutes. The cut ends will swell to look like brushes.

4. Arrange the bean sprouts, scallion brushes, cucumber, and beans in piles on a platter or in individual bowls. Place the hoisin sauce in a bowl.

5. To make the Peking Tacos, have each guest take a tortilla and brush it with hoisin sauce [see below], using a scallion brush. Place a spoonful of red beans inside and top with some cucumber, some bean sprouts, and a scallion brush. Fold the tortilla into a cone or like an egg roll. Eat as you would a taco.

Wine Pairing(s)

Tenuta di Ghizzano 'Nambrot'

Vision 'Gary's' Pinot Noir

Luca Malbec

Castello d'Albola Chianti Classico Riserva

Graham's Late Bottled Vintage Porto

Bohemian Highway Merlot

Enciro 'El Bully' Monastrell-Merlot

David Bruce Pinot Noir 'Santa Maria Valley'

Palacios Remondo La Montesa

Clos Saint Julien Merlot Monterey