ENGLISH
4
TERIYAKI TACOS
•
63 oz sirloin or
rump steak
•
3 cups soy sauce
•
1½ cups brown sugar
•
4 garlic cloves,
minced
•
3 teaspoons
ground ginger
Mix soy sauce, brown sugar, garlic cloves and ground
ginger in a separate bowl until well blended.
Place beef in a sealable plastic bag. Add the soy mixture,
seal, and let marinade in refrigerator for 30 minutes.
Heat a grill plate on medium heat. Remove beef from bag
and grill until medium rare. Let meat rest for 5-7 minutes
Place taco shells of your choice in the BAKED TACO SHELL
TOASTER. After the shells have cooked, fill with meat and
toppings of choice, such as lime juice and avocado slices.
PULLED PORK TACOS
•
1 cup onion, minced
•
1 cup beer of choice
•
3 tablespoons
tomato paste
•
3 tablespoons
brown sugar
•
2 tablespoons
cocoa powder
•
2 tablespoons
dried oregano
•
2 tablespoons salt
•
2 tablespoons
chili powder
•
1 tablespoon cumin
•
2 teaspoons
minced garlic
•
1 teaspoon
cayenne pepper
•
4 pounds
boneless pork
•
1/2 cup cilantro,
minced
Combine onion, beer, tomato paste, brown sugar, cocoa
powder, dried oregano, salt, chili powder, cumin, minced
garlic and cayenne pepper in a slow cooker and mix well.
Add in all of the pork, and mix to coat.
Cook on LOW setting for 7-8 hours.
Remove pork from cooker and shred with forks.
For more moist pork, remove 2-3 cups of the liquid
remaining in the slow cooker and pour over pork.
Stir in cilantro to taste.
Place taco shells of your choice in the BAKED TACO
SHELL TOASTER. After the shells have cooked, fill
with pork and toppings of your choice, such as
sour cream, shredded cheese or guacamole.
