Tacos from around the world at 'Unico Global Tacos' in Long Island City

LONG ISLAND CITY, Queens (WABC) -- The Tacos at Unico Global Tacos are not your typical tacos. Instead, the owner, Roni Mazum calls on cuisine from around the world to fill the tacos - like Peru for a 'Lima Taco/ with shrimp and jicama mango-cabbage slaw, or Mississippi for the 'Oxford Taco' with fried chicken and smashed potatoes.

"The taco is the vehicle," says Mazum.

Unico Global Tacos opened in an industrial stretch of Long Island City, which is a little barren when it comes to dining options, but rich when it comes to diversity, particularly with LaGuardia Community College across the street.

$7.95 gets you two tacos, rice and beans. The Tacos, like the 'Incheon' (Korean-inspired) overflows. Chef Xavier Gomez first browns short ribs that have been sliced thin. Then, he creates a marinade, first by pureeing onions, garlic, rice seasoning and pear puree. Then, it is mixed with ingredients that include sesame oil, sriracha, chili paste, brown sugar and paprika.

The meat marinades overnight and cooks for three and a half hours. The meat is then served with kimchi, salsa verde and scallions. It is sweet and spicy all at once. Every taco can be served as a bowl, burrito or enchilada as well.

Incheon Taco Recipe

Ingredients

30 lbs Short ribs

3 Cups paprika

3 cups rice vinegar

2 cups sweet rice seasoning

3 cups brown sugar

1 cup soy sauce

1/4 cup sriracha sauce

3 cups apple puree

1/2 cup fresh ginger

2 red onions (medium size)

1 tbsp chopped garlic

1 cup sesame oil

1 cup hot chili paste

salt & pepper to taste

Canola Oil

Corn Tortillas

Kimchi

Salsa Verde

For Marinade

Blend onions, ginger, garlic, rice seasoning, rice vinegar, cloves, and cinnamon in a high-power blender until smooth. Transfer to a large mixing bowl and stir in remaining ingredients.

Steps to cook the beef shortribs:

1. Sear beef in canola oil with salt & pepper to taste.

2. Let it cool to room temperature before placing in sheet pans with marinade. Cover and store overnight in a refrigerator.

3. Preheat oven to 400 degrees. Bake shortribs for 3.5 hours.

4. Cool down the meat and take bone out, then slice into desired pieces.

5. Place in corn tortillas and garnish with kimchi and salsa verde.