Wednesday, February 22, 2012
Crock Pot Asian-Inspired Beef Tacos/Pitas
I'm TRYING to do at least one crock-pot recipe every week, mostly to expand my crock pot horizons and save a TON of time making dinner for more than one night while I spend the day playing and hanging out with my little guy & weenie dogs!
A friend at my husbands office was recently intrigued and had ordered a brand new crock pot so I sent him the link to A Year of Slow Cooking and he decided to try the Slow Cooker Shredded Korean Beef Tacos for his Superbowl gathering & said they came out GREAT!!
I couldn't wait to give them a try!! Click the link above for the recipe and ingredients- the only think I changed was MARINATING the beef, which I think is key if you have time- and per my husband- poke holes in the beef and insert garlic slivers everywhere- then mix the rest of the ingredients and let the whole thing marinate in the fridge at least an hour, more if you can spare the time.
I also scooped out the ginger, onion, jalapeno, garlic etc with a slotted spoon and puree'd it for a little kick-y sauce.
The first night we had soft tacos on corn tortillas
The second night stuffed em in a pita
The third night Nate FRIED the tortillas and made taco shells
My coleslaw was pretty much the same as on the link above-
I mixed 1 T soy sauce and 2 T rice vinegar in a bowl I added a few SMALL squeezes of Siracha- a little goes a long way you can always add more so add a wee bit and taste...whisk it all together.
Take a few handfuls of the shredded cabbage/slaw mix and in a gallon storage slowly add a bit at a time of the vinegar mix and toss with the slaw till coated.
Shake in some toasted sesame seeds, toss again- serve with tacos.