One of the best things I have found to supplement the lack of bread since moving to a more gluten-free existence (we’re about 80% GF – 20% no) are corn tortillas. Amazingly these guys have so many different uses! While we love a good taco bar as much as the next family – tacos every week would be a stretch. I came across a recipe on A Year of Slow Cooking for Korean Tacos and thought I’d try it out with a few tweaks. I’ve found that I need to hide the beginning stages of preparing meals because I’m met with grumbles of “Seriously? Why are you doing that? It’s not going to taste good…” I won’t tell you who is grumbling… Suffice to say once bites are taken, 9 times out of 10 there is no more complaining. This would be one of those recipes.
- 2 pounds beef roast (I used an arm roast)
- 1/4 cup brown sugar
- 1/4 cup gluten free soy sauce
- 3 tbsp hoisin sauce
- 4-5 cloves of garlic chopped or crushed
- 2 tbsp onion powder
- 2 tbsp ginger powder
- 2 tablespoon olive or vegetable oil
- Trim off any visible fat from the meat and throw everything into the slow cooker. Mix so that everything combines. Turn the slow cooker on low for 6-8 hours. Once the meat is tender and falling apart, remove from the crock pot and shred it. Return to the pot so that the juices keep the meat juicy.
- To serve place into toasted corn tortillas (or regular tortillas if you're not gluten-free). Top with shredded cabbage and carrots. We used Greek Yogurt as well.