Tag: tacos

Posted in Beef, Crock pot, Food, Main Dish, slow cooking

Slow-Cooker Korean Beef

Posted on by lmc

Looking through my freezer last Saturday, I found a 3-pound chuck roast and wondered what could be made that wouldn’t heat up the house during this warm summer day. I found and adapted a recipe for Korean Beef in one of my cookbooks. Using the slow-cooker was effortless and helped to keep my kitchen cool. I purchased a few bags of Asian Salad Mix to top the crispy tortilla shells and spicy beef… Korean Beef Tacos – Really delicious!

Slow-Cooker Korean Beef

1 (3 pound) beef chuck roast, trimmed

½ medium onion, diced

½ cup dark brown sugar

⅓ cup soy sauce

10 cloves garlic

1 medium jalapeno pepper, diced (Optional)

1 (1 inch) piece fresh ginger root, peeled and grated

2 tablespoons seasoned rice vinegar

1 tablespoon sesame oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Spray slow-cooker with cooking spray.
Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork. Cook on Low for 10 hours or High for 8 hours.

Transfer roast to a cutting board and shred meat with two forks. Using a fat separator, separate fat from beef juices. Return to the slow cooker and mix with the beef juices.

Serve on toasted tortillas with a scoop of Asian salad mix and a side of your favorite Asian noodles.

Posted in Chicken, Food, Main Dish, One Pot Meal, slow cooking

Easy Crockpot Chicken Tacos

Posted on by lmc

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Oh, how I love when I find a time-saving trick to help me prepare a week-night meal! Last week, I started a new job that takes me into a different time zone in the wee hours of the day and back into my own time zone as I head home from a long day at the office. I am realizing that I will have to stock my fridge and freezer with lots of pre-made items and do lots of cooking on the weekends to keep up with things. The crock pot will probably continue to be my “go to” appliance when preparing easy meals for my clan..
Easy Crock-Pot Chicken Tacos can be popped into the slow cooker in the morning and be ready when the family is looking for something yummy for dinner. A good friend recently shared a variation of this recipe with me, I have added a few things to give the meal a little more kick. The first time I made the dish, I followed the recipe exactly as it was written. My children thought my initial attempt was too bland, so I changed a few ingredients to suit the family. This ooey-gooey meal tastes great packed into tortilla shells or it can be served with tortilla chips as a fun dip. Either way, it’s chocked with lots of vegetables and lean meat. Great for a light summer snack dip of served with beans and rice as a hearty cold weather meal.

East Crock-Pot Chicken Tacos

2 pounds chicken breasts, boneless and skinless
1 cup chunky salsa
1 cup Rotel diced canned tomatoes, drained
1 packet taco seasoning
1 cup onions, diced fine
1/2 cup celery, diced fine
1 1/2 cup shredded cheese
3 tablespoons sour cream (optional)

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer in the vegetables and the salsa. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. Remove chicken and shred with two forks. Pour shredded chicken back into the salsa mixture; mix we to incorporate. When ready to serve, sprinkle with cheese and top with a dollop of sour cream.

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Posted in appetizers/snacks, Food, Main Dish, No-Bake

Tender Homemade Tortillas

Posted on by lmc

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Just last week, I posted a recipe for Favorite Taco Seasoning Mix so I thought I would share my recipe for Tender Homemade Tortillas as well. I use a tortilla press when making these little gems. Cut a plastic bag down the side seams but leave the bottom of the bag intact. Use the plastic bag to line the tortilla press. This makes clean up super easy and will help remove the flattened dough from the press without breaking the tortilla.
Making tortillas from scratch is fun, quick, easy and economical. Keep a bag of Maseca or masa harina in your pantry so that you can easily make a dozen or so in a very short period of time. Once you try the tasty and tender texture of these tortillas, you’ll be so satisfied, you won’t want to go back to the store bought brands.

Tender Homemade Tortillas

1 3/4 cup of masa harina
1 1/8 cup of hot water

In a medium bowl, mix together the masa harina and hot water. Kneed until pliable and smooth. If the dough is too dry, add more hot water, until dough is easy to kneed but not sticky. Let dough sit for 30 minutes, wrapped in plastic wrap.
Preheat a skillet or griddle pan set to medium-high heat. Divide dough into golf-sized balls. Press each in the tortilla press lined with plastic wrap or prepared plastic bag. Carefully remove the tortilla from the press and place on the hot griddle for 30-40 seconds per side. Transfer to a plate and cover with a towel to keep them warm and moist before serving.