Saturday, December 31, 2011
These tacos were so good, looks like another crock-pot keeper recipe. I can only imagine what the food trucks taste like, but since I haven't even eaten from one, these will do just fine. They're delicious.
1/2 cup brown sugar
1/3 cup Tamari sauce
3 TBL garlic cloves, crushed
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced, seeded
Spray your crock-pot dish and add beef and jalapenos. Combine the rest of the ingredients ina bowl then pour over the roast. Cover, and cook on low for 8-10 hours. Remove from pot and shred beef, add some of the leftover liquid. Serve in warm corn tortillas with slaw.
1 bag shredded coleslaw
1 tablespoon Tamari sauce
2 tablespoons seasoned rice vinegar
salt and pepper to taste
Toss together and serve over beef. (can make up to a hour before)