Korean Tacos

When I saw this recipe, it reminded of the time I went to Chicago and had super yummy asian tacos there. I haven't had anything similar since then until now. Here's the recipe-

INGREDIENTS

TACO MEAT:

• 3 lbs beef chuck roast
• 1/2 large white onion, chopped
• 1/2 cup brown sugar, (light or dark)
• 1/3 cup soy sauce or coconut aminos
• 10 cloves minced garlic, (see shortcuts in notes)
• 1 inch of fresh ginger root, grated, (or you can use 1/2 teaspoon of ground ginger or 1 teaspoon ginger pulp from a tube)
• 1 medium jalapeno, seeded and diced
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil

ASIAN SLAW:

• 2 cups coleslaw, (the mix with carrots)
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon soy sauce
• salt and pepper to taste

OPTIONAL TOPPINGS:

• finely chopped cucumbers
• Sriracha mayo
• Gochujang sauce
• lime wedges
• sesame seeds
•  green onions
• red onions
• red cabbage
• corn or flour tortillas for serving

INSTRUCTIONS

 

• Place all taco meat ingredients in a slow cooker or instant pot. Add salt and pepper as desired. For the slow cooker: cook on low for 8-10 hours or until meat is fork tender. For the instant pot: Cook on high pressure for 1 hour and let pressure release.
• Remove meat from the slow cooker or instant pot and shred with two forks. Return meat to the pot with the juices.
• For the Asian slaw: combine all ingredients and chill until serving.
• Use tongs or a slotted spoon to remove the meat from the pot. Serve on warm tortillas topped with the Asian slaw, diced cucumbers, and sriracha mayo or Gochujang sauce. Squeeze with lime if desired.

These are so so good! I was nervous about it but they turned out way better than I expected. I used the slaw and sriracha mayo for my toppings. So delicious!