Can you say yum? These tacos come out to a whopping 175 calories each!! This is definitely a longer recipe, but so worth it!
What you'll need:
Cooking spray
1 large onion, cut into 1/2-inch-thick slices
8 garlic cloves, crushed
1 1/2 teaspoons canola oil
1 (2-pound) boneless chuck roast, trimmed
1/2 cup unsalted beef stock
1/4 cup lower-sodium soy sauce
11 tablespoons rice vinegar, divided
2 tablespoons dark sesame oil, divided
2 tablespoons brown sugar
2 tablespoons unsalted tomato paste
1 tablespoon white miso (soybean paste)
3/4 teaspoon crushed red pepper
3/4 cup thinly sliced English cucumber
3/4 cup julienne-cut carrot
1 cup water
1 tablespoon granulated sugar
3/4 teaspoon kosher salt
16 Bibb lettuce leaves
2 teaspoons toasted sesame seeds
What you'll need to do:
Step 1
Coat bottom and sides of a 6-quart slow cooker with cooking spray. Layer onion slices in bottom of slow cooker; top with garlic.
Step 2
Heat canola oil in a large cast-iron skillet over medium-high heat. Add chuck roast to pan; cook 2 to 3 minutes, turning to brown on all sides. Place beef on top of onions and garlic; pour any drippings from pan over top.
Step 3
Combine stock, soy sauce, 3 tablespoons vinegar, 1 tablespoon sesame oil, and next 4 ingredients (through red pepper) in a medium bowl, stirring with a whisk. Pour mixture over beef and onions in slow cooker. Cover and cook on LOW for 8 hours.
Step 4
Place cucumber and carrot in 2 shallow bowls 15 minutes before meat is done. Combine remaining 1/2 cup vinegar, 1 cup water, and granulated sugar in a small saucepan over high heat; bring to a boil. Remove from heat; divide vinegar mixture evenly between cucumbers and carrots. Let stand until ready to serve; drain well.
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