My boss recently asked me what my favorite thing is to cook.  I’m always at a loss on how to answer that.  The answer could change every week, every day even!  It’s really hard to pinpoint just one thing that’s my favorite.  I just love to cook!  Period. 🙂

When I get asked that question I almost always respond with:

What time of year is it?  Is it spring and asparagus is in season?  If so, then simple roasted asparagus or spring pasta with asparagus, peas, and herbed breadcrumbs.  

Is it summer and perfect grilling weather? Then a juicy cheeseburger with a big slice of heirloom tomato.  

Is it cold and rainy so all I want is soup?  Well then that could be butternut squash soup, posole, or chili.  

Are we talking Asian food?  Stirfry, Pad Thai, potstickers, I could go on and on.  Give me everything Asian.

Mexican food?  Enchiladas, every kind imaginable.  

All American food?  Definitely a recipe from my childhood, either meatloaf or my Pappa’s pork chops.

Well, what about desserts?  Lemony (my preferenc)?  Chocolatey?  Cookies?  Pies?  

Do I have all day to work on a meal?  Definitely something “fancier” like roasted chicken or beef bourguignon.

Or am I just getting in the door after sitting in traffic for an hour and want something super quick?  Greek Chicken and Couscous it is.

Am I cooking for family?  Friends?  Just me and my husband?  Just me?  What day of the week is it?!

Well, if it’s Tuesday that could very well mean tacos at my house.  Taco Tuesday has definitely become a thing for me lately and I’ll put it in writing that they are probably my favorite thing to cook.  Today.  Or until someone asks me that again.

I’ve been experimenting quite a bit lately and have finally perfected what has become one of my favorite fusion recipes.  I am a HUGE Asian food fan and my hubby is a big Mexican food fan so I smashed it all together (and took some cues from one of our go-to date night places) and voila, Korean BBQ Tacos.

This Taco Tuesday inspiration is just in time for Cinco de Mayo.  Why not change things up and try something new?!  AND it’s a perfect Slow-Cooker Sunday meal too.  It’s perfect to prep ahead of time to make Taco Tuesday super easy after a long, hard day at work!

Korean BBQ Tacos

2 lb. beef roast
Hoisin, heaping tablespoon

Korean BBQ Sauce:
1/2 cup hoisin
1/4 cup soy sauce
1 Tablespoon ginger, grated
1 Tablespoon lemongrass, grated
3 cloves garlic
2 Tablespoons honey
Sesame oil
Rice wine vinegar, just a splash
Liquid smoke, just a few drops

To serve:
Flour tortillas
Shredded cabbage
Pickled vegetables
Cilantro
Siracha mayo
Limes

Mix all bbq sauce ingredients together. Put beef roast in the bowl of a slow-cooker. Pour sauce over beef. Cook on low for 6-8 hours.

Heat a cast iron skillet over medium high heat. Shred the beef and cook in batches until just a little crispy around the edges. Add a heaping tablespoon of hoisin to make it saucy.

To serve, warm tortillas, top with beef, shredded cabbage, pickled vegetables, cilantro and siracha mayo.

Source: Ruth’s Table