Simple Slow-Cooked Korean Beef Soft Tacos – Recipe

This recipe Simple Slow-Cooked Korean Beef Soft Tacos was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!




Ingredients

  • 1 (3 pound) beef chuck roast, trimmed
  • 1/2 onion, diced
  • 1/2 cup dark brown sugar
  • 1/3 cup soy sauce
  • 10 cloves garlic
  • 1 jalapeno pepper, diced (optional)
  • 1 (1 inch) piece fresh ginger root, peeled and grated
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon sesame oil
  • salt and ground black pepper to taste
  • 16 (6 inch) corn tortillas (optional)

Directions

  1. Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  2. Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
  3. Serve with corn tortillas and your favorite toppings.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup

jasminsheree




Simple Slow-Cooked Korean Beef Soft Tacos – Recipe




Baked Bell Pepper Tacos – Recipe

Take taco night to the next level with these Baked Bell Pepper Tacos! With instructions for vegan, vegetarian, and paleo options, these peppers are ready to transform your typical taco fare with a clean-eating twist!

Ingredients

  • 4 large bell peppers
  • 3-4 cups taco filling (see below)
  • 3/4 cup shredded cheese, extra as desired
  • 3/4 cup chopped tomato
  • 3/4 cup chopped lettuce
  • cilantro and lime, as a tasty edible garnish

FEISTY FILLING OPTIONS:

a. 1lb ground beef, chicken, or turkey – seasoned your favorite way and browned on the stove-top! I use a combination of enchilada sauce (homemade or store bought) and homemade taco seasoning to flavor mine, plus a little mexican hot sacue for a kick! You can also make your protein option in advance and keep in the fridge for 2-3 days or freezer for emergency taco night filling. This also works with my lentil-veggie taco filling too!
b. 3-4 cups Lentil Veggie Taco Filling
c. 3-4 cups Seasoned tofu (like chipotle-style sofritos)
d. 2 cups Refried Beans or black beans + 1-2 cups sautéed veggies

TASTY TOPPINGS (choose your favorites)

  • shredded cheddar or pepper jack cheese
  • sour cream or plain Greek yogurt
  • fresh cilantro
  • sliced jalapeños
  • fresh or leftover grilled/roasted/sautéed veggies
  • fresh chopped avocado
  • guacamole
  • pico de gallo
  • salsa verde
  • salsa
  • lime wedges, for a burst of citrus
  • Looking for extra crunch? Try crumbling a few tortilla chips on top of your bell peppers or serve them with a side of chips and salsa!
  • Instructions

    1. Pre-heat oven to 400 degrees F.
    2. Choose your protein option(s) from the above list and cook via preferred method.
    3. Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, etc…
    4. Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers.
    5. Fill each pepper to the brim with your taco filling of choice (see above for tasty options; I made mine t-rex this time around) and top with cheese.
    6. Bake for an additional 10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!

    Notes

    Though I included the measurements I used for 8 bell pepper tacos, feel free to double, triple, or halve the recipe as desired.

    To fit your dietary needs, choose your own ideal combination of toppings and fillings from the lists above. The version I photographed was of the T-rex variety but snagging one of the vegan or vegetarian filling options I posted above will help you stick with your plan! You can also mix and match the fillings. Combine black beans and sautéed veggies with any of the protein options from ground turkey to tofu. Have fun with it!