korean short ribs

Crock Pot Korean Beef Short Rib Tacos

• 6 1/2 pounds short ribs (or other ribs)
• 1 1/2 cups low sodium soy sauce
• 1 1/3 cups packed brown sugar
• 10 cloves garlic
• 2-3 inch piece of fresh ginger, peeled
• 6 tablespoons rice vinegar
• 2 tablespoons dark sesame oil
• 1-2 teaspoons crushed red pepper flakes

Cucumber Slaw

• 1 hot house cucumber
• 4 teaspoons rice vinegar
• 1 teaspoon sugar
• 2 pinches of salt
• crushed red pepper flakes to taste

To serve:

• 6-inch flour tortillas
• fresh cilantro
• extra Siracha

In the bowl of a small food processor, pulse the garlic and ginger until finely chopped (you can do this with a knife or on a microplane as well, but it was really fast and easy in my mini food processor).

Add the ribs to the crock pot.  In a medium bowl, whisk together all the ingredients for the cooking liquid.  Pour over the ribs.

Set the crock pot to low and cook about 8 hours. When ready to serve, remove the bones from the ribs, and shred into bite-sized pieces.

Skim the fat off the top of the liquid and add to a small saucepan.  Simmer over medium-low heat until thickened and reduced.  Pour over the shredded meat and serve.

For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one.  In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes.  Toss the cucumbers in the mixture and refrigerate until ready to use.

To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers, cilantro, and Siracha to taste.


Korean Beef adapted from My Life as a Mrs. and Confections of a Foodie Bride, originally from What's Cooking Chicago and Blisstree


Cucumber Slaw from My Life as a Mrs, originally from Steamy Kitchen

crock pot chicken tacos

Donated by Andrea

Ingredients
2-3 frozen chicken breasts
1 can corn (drained)
1 can black beans (drained)
1 can of Rotel (diced tomatoes with green chilies) or one small jar of salsa (if using rotel, drain half the water)
1 packet of taco seasoning

Directions
Place all ingredients in your crock pot, chicken can be frozen.
Cook on low for 8-10 hours. Check on it around 6 - 7 hours, depending on the strength of your crock pot
Shred the chicken, and let it continue cooking until time to serve
Serves at least 4 adults
Serve on whole wheat tortillas topped with your favorite toppings, we like sour cream, shredded cheddar, green onion, avocado, tomatoes
Rice-a-Roni whole grain Spanish rice goes great on the side or IN the tortilla.