12.211 Beef-Pork Egg Wrap Tacos


4 (Wed) August 2021

Beef-Pork Egg Wrap Tacos


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

In my continuing exploration of this dish (see most recently 12.140 Pork Taco Egg Wraps), I’ve confirmed 4 points.

1. The tortillas should be pre-cooked to the point of scorching, which imparts a nice smoky flavor.

2. 33 grams of egg, about 1.5 eggs, is a good amount for each wrap.  Maybe even a bit less.

3. Each wrap takes 90 seconds to prepare: 30 seconds to pour the egg + spread it in the pan + sprinkle the cheese + apply the tortilla, then 60 seconds for the egg to set.

4. The toppings should be minimized as much as possible, both to expedite assembly and facilitate eating.  Here, I combined ground beef + pork, bottled salsa + hot sauce, and coleslaw + sour cream.

This is definitely my go-to method for tacos.

Canned margarita by the US-based company Cutwater. 12.5% alcohol by volume. Decent flavor, but a bit too strong, a bit too flat. Maybe improved with club soda and ice.

(See also BOOZE)


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