Korean Shredded Beef Tacos - Traditional - Ready to Eat Dinner
12
Servings
10
Ingredients
0
Comments
Savory, sweet and with just enough spice our Slow cooker Korean Shredded Beef Tacos cook up with little effort! These little corn tortillas filled with tender meat set the tone for a delicious and simple fusion-style meal.
12
Servings
10
Ingredients
0
Comments
Ingredients
- 3 pounds Beef Roast
- ¼ cups Honey
- ⅓ cups Soy Sauce
- 10 teaspoons mince Garlic, Cloves
- 1 cup dice Onion
- 2 tablespoons peel and mince Ginger, Fresh
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sesame Oil
- 1 tablespoon seed and dice Jalapeño
- 24 individual Flour Tortillas (6-inch/Small)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix all ingredients together (except tortillas).
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix all ingredients together (except tortillas).
- Cook in slow cooker on low for 8-10 hours until fork tender.
- Shred and serve on corn tortillas.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 2 tacos Amount Per Serving
- Calories
- 403
- Total Fat
- 12g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 74mg
- Sodium
- 1045mg
- Total Carbohydrates
- 41g
- Fiber
- 0g
- Sugar
- 9g
- Protein
- 32g
- WW Freestyle
- 11