Slow-Cooker Korean Beef Tacos

What a great idea, steak & tacos combined for supper! Give your family a treat with these wonderful, flavorful Slow Cooker Korean Beef Tacos.

1 1/2 lbs. skirt steak

1 1/2 red onions + more for garnish

1/4 cup soy sauce

1/4 cup dry white wine

1/4 cup brown sugar

1/2 tsp. freshly ground black pepper

4 cloves garlic

4-5 medium tomatillos, husk removed

1 cup cilantro, chopped + more for garnish

2 limes, juiced

3 scallions, chopped

1 tsp. kosher salt

8 corn tortillas

1/2 cup seedless cucumbers, sliced

In the bowl of a slow cooker, add the skirt steak, 1 red onion cut in half, soy sauce, white wine, brown sugar, black pepper and 3 garlic cloves that have been smashed. Mix ingredients together to coat the meat.

Cook on low for 9 hours.

Meanwhile, cut the tomatillos in half and place on a sheet pan lined with parchment paper. Broil 10 minutes, flipping about halfway through to brown both sides. Set aside to cool a few minutes.

In the bowl of a food processor, add tomatillos, 1 smashed garlic clove, 1 cup chopped cilantro, juice of 2 limes, scallions and salt. Pulse until well combined but not pulverized. Keep in refrigerator.

After beef has cooked, transfer to a cutting board and remove any excess fat. Shred beef using 2 forks and mix in a bowl with 1-2 Tbsp. of braising liquid.

Warm tortillas in a dry skillet. Serve with tomatillo salsa verde and garnish with chopped cilantro, diced red onion and cucumbers.

Serves 4

 

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