Have you heard the news about the Siracha plant possibly being shut down due to the unbearable smells and stinging eyes it is creating for its neighbors? Well, if not – be afraid, be VERY afraid – because if that happens, it’s about as close the apocalypse as we’ve come. Screw the locus and earthquakes… no Siracha??? I might as well rip up my clothes and leave my car in the middle of the street while I walk to “Old New York” in search of water – because this, my friends, is the end of days.
In order to celebrate (read: possible MOURN) my favorite condiment, I went to the store and purchased 5 big bottles. Don’t judge me… I consider myself more “Doomsday Peppper” than “Hoarder”.
After I rolled around on my bed with the bottles… I mean hid them under my bed in a locked box with a password only Gidget and I know… I put together a little dish I’ve seen swarming all over Pinterest recently, and now I know why. These Crockpot Korean Tacos are about as easy as it gets and wowzers, they are gooooooooooooood. I topped them with a tiny drizzle of sesame oil, some low fat cheese, asian pickled cabbage (or you could grab some kimchi at the store), a creamy umani sauce and Siracha (duh).
So many leftovers, so I froze almost all the rest for another quick meal down the road. Two meals, one night – VICTORY!!
- 3-4 pound Beef Chuck Roast
- 1 head of garlic, peeled and separated
- 1 half of a medium onion, peeled and sliced
- ½ cup brown sugar
- ⅓ cup soy sauce
- 2 tablespoons Nakano Red Pepper Seasoned Rice Vinegar – or just SRV with red pepper flakes
- 1 tablespoon minced ginger
- 1 tablespoon oil
- 1 jalapeno pepper, minced
- Trim any excess fat off of your beef chuck roast and place into a 6 quart slow cooker.
- Add all the other ingredients and cook on low for 8-10 hours.
- Remove and shred meat and serve immediately on flour tortillas.
- Top with your choice of toppings – ideas: cheese, kimchi, SIRACHA, creamy unami sauce, cilantro