Monday, March 17, 2014

introducing the best tacos you'll make this week

I know it's St. Patrick's day and everyone is thinking about corned beef and cabbage. But me? I can't stop thinking about tacos.

I have a thing for tacos. If I'm ever in a quandary about what to order out at a restaurant, I'll pick soft tacos. You can't ever go wrong with soft tacos.

Our favorite little hole in the wall taco shop recently closed. Let's have a moment of silence for the loss of one dollar Mexican style tacos. I'm still in grief over that. But these helped ease the pain.

They're not really Mexican, think tacos with an Asian flare.

Get ready to have your dinners planned for the rest of the week, because this makes a ton and you won't want to stop eating it.

You're welcome.

Slow-Cooked Hoisin Pork Wraps with Peanut Slaw
Hoisin and Ginger Shredded Pork
6 pounds pork butt, trimmed of thick fat
Salt and pepper
6 cloves garlic, smashed
1 large piece fresh ginger, about five inches long
hoisin sauce (see recipe below)
Rub the trimmed pork shoulder all over with salt and fresh cracked black pepper. Put in the slow cooker (cut in pieces first, if necessary). Add the smashed garlic cloves, tucking them around the pork. Peel and grate the ginger and put it in too. Pour the hoisin sauce over everything. Cover and cook on low for about 10 hours or overnight.
When finished and tender, use two large forks to shred the meat and mix it with the sauce.
Serve with warm corn tortillas and peanut slaw, add hot sauce to taste.

Hoisin Sauce:
4 tbsp soy sauce
2 tbsp peanut butter
1 tbsp honey or molasses
2 tsp rice wine vinegar
2 cloves chopped garlic
2 tsp sesame oil
20 drops Srirachi or Cholula hot sauce
*use Bragg's Amino Acids to make this gluten free
*Recipe from

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