Featured Recipe
Korean Tacos
Ingredients
TACOS
1 EACH 2-3LB CHUCK ROAST - 1580836
½ CUP BROWN SUGAR - 0632216
2 TBL MINCED GARLIC - 2004001
1 TSP ONION POWDER - 1448034
¼ CUP SOY SAUCE - 0552279
2 TBL RICE VINEGAR - DOT 970600575
2 TSP SESAME OIL - DOT 970674306
½ TSP BLACK PEPPER - 1448265
1 TSP GROUND GINGER - 0634907
1 TBL SRIRACHA SAUCE - 1404656
4.5” FLOUR TORTILLAS - DOT 970563349
ASIAN SLAW
3 CUPS SHREDDED SLAW MIX - 200108
2 TSP CHOPPED CILANTRO - VP
2 TBL SESAME OIL - DOT 970674306
3 TBL RICE VINEGAR - DOT 970600575
2 TSP SUGAR - 0631895
½ TSP SALT - 1448415
½ TSP PEPPER - 144826
SPICY MAYO
¼ CUP MAYO - 1402437
1 TBL SRIRACHA SAUCE- 1404656
Instructions
- PLACE CHUCK ROAST IN SLOW COOKER
- IN A BOWL, ADD BROWN SUGAR, GARLIC, ONION POWDER, SOY SAUCE, RICE VINEGAR,
- SESAME OIL, PEPPER, GINGER & SRIRACHA. MIX & POUR OVER ROAST
- COVER & COOK ON LOW FOR 6-7 HOURS OR HIGH FOR 5-6 HOURS
- 30 MINUTES BEFORESERVING, REMOVE LID & SHRED MEAT
- LEAVE UNCOVERED & ALLOW SHREDDED MEAT TO ABSORB JUICE IN POT
- PREPARE ASIAN SLAW: WHISK TOGETHER RICE VINEGAR, SESAME OIL, SUGAR, SALT & PEPPER
- ADD CILANTRO & CABBAGE, MIX TO COAT. ALLOW FLAVOR TO MERRY FOR 10 MINUTES
- PREPARE SPICY MAYO: COMBINE MAYO & SRIRACHA
- FILL TORTILLA WITH BEEF MIX & TOP WITH SLAW. DRIZZLE WITH SPICY MAYO