The "Malabar Taco" is a flavor revolution.
It’s where the deep, caramelized soul of a traditional Kerala Beef Ularthiyathu meets the vibrant, handheld energy of a Mexican taco. Typically, achieving this level of flavor would require a mountain of onions, ginger, garlic, and at least an hour of your time. But as a chef, I believe you shouldn't have to choose between "authentic" and "fast." That’s why I created the Kabo Curry Masala.
The "No-Chop" Secret
The beauty of this recipe lies in what you don't have to do.
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No peeling ginger or garlic.
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No slicing kilos of onions.
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No measuring out ten different spice jars.
Our Kabo Curry Masala is a complete, professional-grade blend. All the aromatics and spices are already balanced inside the pouch. You provide the meat; we provide the magic.
The Recipe: Malabar Beef Roast Tacos
Prep time: 0 mins (Thanks to Kabo!) | Cook time: 20 mins | Serves: 3–4
Ingredients
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300g Beef, cut into small cubes (1cm)
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40g Kabo Curry Masala
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2 tbsp Coconut Oil
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½ cup Water
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¼ cup Coconut slices (Thenga Kothu)
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8 Small Tortillas (Corn or Flour)
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Garnish: Sliced red onions, fresh cilantro, chopped tomatoes, and lime wedges.
Instructions
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The One-Step Cook: Place your beef cubes into a pressure cooker or heavy-bottomed pan. Add 2 tablespoons of Kabo Curry Masala and enough water to cover the meat. No other seasonings are needed.
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The Tenderize: Cook until the beef is tender.
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The Signature Roast: In a separate pan, heat the coconut oil and fry the coconut slices until they turn a beautiful golden brown.
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The Caramelize: Add the cooked meat to the pan. Sauté on medium-high heat. Watch as the Kabo spices reduce into a rich, dark sauce that perfectly coats every piece of beef.
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The Assembly: Lightly char your tortillas. Place a generous serving of the beef roast in the center and top with fresh onions, tomatoes, and cilantro. Finish with a squeeze of lime.
