Viva China Taco Recipe

If crispy beef tendon isn't already fried/crispy, pat dry and cut into bite-sized strips (~2–3 cm). If it's pre-crisped, separate into pieces suitable for one bite per taco. Pat raw oysters dry on paper towels and keep chilled. Thinly slice green onions on a bias; reserve white and green parts separately. Chop cilantro leaves if using. Warm tortillas wrapped in a cloth in a low oven (90–100°C / 200–210°F) for 5–8 minutes or microwave briefly.

Mix sauce

In a small bowl whisk together light soy sauce, dark soy sauce, Chinkiang vinegar, Szechuan chili oil, toasted sesame oil, granulated sugar, minced garlic, grated ginger and warm water until sugar dissolves.

Taste and adjust: add kosher salt a little at a time if it needs lift. If you want more heat, add another 0.5–1 tsp chili oil; for more floral numbing aromatics, add up to 0.25 tsp more ground Szechuan peppercorn.

Keep sauce at room temperature. The sauce should be balanced salty-spicy-sour with a slightly syrupy mouthfeel from the sugar and oil.

To re-crisp the beef tendon (if not already very crisp): heat 1–2 tbs neutral oil in a skillet over medium-high heat. Add tendon pieces in a single layer and sear 1–2 minutes per side until crisped and warmed through. Transfer to paper towel and lightly season with a pinch of salt. If the tendon is pre-crispy and just cold, warm in a 180°C/350°F oven for 4–6 minutes.

Quickly warm tortillas again for 20–30 seconds per side in a hot skillet for pliability and a little char if desired.

Lay a warmed tortilla flat. Spoon about 1/2 teaspoon of the Szechuan soy sauce into the center to serve as a flavor base.

Place one piece of crispy beef tendon on the sauced center of each tortilla (about 40–45 g tendon per taco if making 8 tacos; adjust so each taco has a satisfying bite).

Top each tendon piece with one raw oyster (drained). The warm tendon/tortilla will gently warm the oyster without cooking it, preserving briny flavor.

Spoon another 1/2 teaspoon of the sauce over the oyster and tendon (total ~1 tsp sauce per taco). Scatter reserved white parts of green onion on each oyster, then top with green parts for color.

Add a few pieces of pickled red onion (about 6–8 g) to each taco for acidity and crunch, then sprinkle with toasted sesame seeds and chopped cilantro if using.

Serve immediately with lime wedges on the side. Encourage diners to squeeze a few drops of lime over the oyster before eating for bright acidity.

Arrange tacos on a platter so oysters remain flat. Provide extra Szechuan soy sauce on the side for people who want more. If serving family-style, keep any leftover sauce refrigerated up to 3 days; do not store mixed tacos.