Rendang Tacos Recipe

Prepare ingredients: peel shallots and garlic; peel and roughly chop ginger and turmeric (or measure ground). Remove stems from chilies and roughly chop. If using dried chilies, rehydrate in hot water for 10 minutes and drain.

Place shallots, garlic, ginger (or galangal), turmeric (or ground), chilies, ground coriander, ground cumin, toasted desiccated coconut and 2 tablespoons water into a blender or food processor. Blend to a smooth, slightly coarse paste, scraping down sides as needed. Add up to 1 tbsp more water if necessary to reach a smooth paste.

Brown the beef

Pat beef cubes dry and season lightly with 1/4 tsp salt. Heat 1 tablespoon vegetable oil in a wide, heavy-bottomed skillet or Dutch oven over medium-high heat. In batches, brown beef on all sides (about 2–3 minutes per batch). Transfer browned beef to a plate; do not overcrowd the pan.

Cook the spice paste

Reduce heat to medium and add remaining 1 tablespoon oil to the same pot. Add the spice paste and cook, stirring frequently, until fragrant and the raw smell diminishes, about 4–6 minutes. Stir and scrape up any browned bits from the bottom.

Add the browned beef back to the pot along with bruised lemongrass, torn kaffir lime leaves (if using), turmeric leaf (if using), coconut milk, 1/2 cup water, palm or brown sugar, tamarind paste, and remaining 1 tsp salt. Stir to combine and bring to a gentle simmer.

Reduce heat to low so the liquid barely simmers. Cover partially with a lid tilted to allow steam to escape. Simmer gently for 1 to 1.25 hours, stirring every 10–15 minutes to prevent sticking. As the sauce reduces, the oil will separate and the sauce will darken.

Continue cooking uncovered for an additional 20–30 minutes, stirring more frequently toward the end, until the sauce is thick, glossy, and clings to the beef and the meat is fork-tender. If the sauce reduces too quickly and meat is not yet tender, add up to 1/4 cup water and continue simmering. Taste and adjust seasoning with remaining salt as needed.

When beef is tender and sauce has reduced to a sticky, slightly caramelized coating, remove and discard lemongrass stalks and any tough lime leaf stems. Keep warm.

Make the crema: whisk together yogurt (or coconut yogurt), honey or agave, and 1/8 tsp salt until smooth. Taste and adjust sweetness or salt. If you prefer a thinner crema, whisk in 1–2 teaspoons water or lime juice.

Warm tortillas: heat a dry skillet over medium-high heat. Warm tortillas 30–45 seconds per side until pliable and lightly charred spots appear, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Assemble tacos: place 2–3 tablespoons of rendang beef in the center of each warm tortilla. Top with a spoonful of red cabbage or slaw, pickled red onions, cucumber slices, and chopped cilantro. Drizzle with yogurt crema and add sambal or hot sauce if desired. Squeeze a lime wedge over each taco before serving.

Serve immediately while warm. Leftover rendang keeps well refrigerated for up to 3 days and can be gently reheated with a splash of water or coconut milk.