Today is like Christmas Eve to a Texan! Not only is today Taco Tuesday, BUT it's also October 4th, which is National Taco Day!!
I counted a few weeks ago and I had consumed ten tacos in one week. Ten!! It's one of my favorites because it is so versatile. I mean there's breakfast tacos, beef tacos, shrimp tacos, street tacos, fajita tacos...OK, I'll stop before I start sounding like a character out of Forest Gump...but, you get the point. You really can't go wrong with tacos, right?
If you're looking for a good taco recipe to celebrate the day, I've got some ideas for you! I've shared a few of my favorite recipes with you before, like my Crockpot Chicken Tacos...
Or my delicious Fish Tacos with fresh pineapple salsa...
Today, I'm taking the taco from their native Mexico and putting an Asian spin on it for Korean Beef tacos! I originally found this recipe in a parenting magazine after the birth of one of my children. I can't remember which kid, but based on the fact that I can barely remember it AND I have no idea where the recipe is that I diligently cut out of the magazine, I'm guessing it was after the birth of my third (and final child). I made it once with the recipe, and have winged it since. This is what I've come up with...
I'll wait while you pin that...
Here's what you need:
2 pounds of chuck roast, 1/2 cup of brown sugar, 1/3 cup of soy sauce, 1/3 sliced onion, 2 Tablespoons of chopped garlic, 2 Tablespoons of grated ginger. 2 Tablespoons of rice wine vinegar, 2 Tablespoons of sesame oil, 1 teaspoon of red pepper flakes.
Please don't for a minute think you can make this without the sesame oil, or by substituting the sesame oil for another oil...it's really the star of the show, so make sure you have it!
You're also going to need an Asian chopped salad, sour cream and lime juice later.
Place the beef roast, brown sugar, soy sauce, onion, garlic, ginger, vinegar, sesame oil, and red pepper flakes in crock pot on low for 8-10 hours. Once it is tender, lightly shred the beef.
The first time I made these tacos, I made my own cabbage/cilantro slaw, BUT then I realized I could buy this salad already made and have all the basic components. Now. I just use this!
To assemble the taco, sprinkle some Asian slaw over a white corn tortilla. Then add the shredded, Korean beef and drop some sour cream mixed with lime juice over the top. It is perfection!
If you're looking for a different twist on Taco night, I highly recommend giving this a try!
And, for my local friends that don't feel like whipping up some tacos tonight to celebrate, here's a list of where you can find some deals to celebrate Taco Day in the DFW:
On the Border: Get 50 cents mini tacos all day long.
Fuzzy’s Tacos: Get $1 tacos on October 4. (call your local restaurant in advance)
Taco Cabana: Get a free chicken fajita taco from 5 p.m. to 8 p.m. on October 4.
El Fenix: On October 4, grab a Taco Plate for just $4.98.
That;s all I have for you today, amigos! I am linking up with some of my favorite blogger friends for Tuesday Talk today. Go check them out!
Also Linking Up With:
Sundays: I Should Be Mopping the Floor
Mondays: Pint Sized Baker