Ingredients:
Crock Pot Beef
- 1 sweet onion, thinly sliced
- 2-2.5 lb chuck roast
- 2 tbsp olive oil
- 2 tbsp Neil’s Sarap BBQ Dayum Tasty Asian Seasoning & Rub
-
⅔ an 8 oz bottle of Elda’s Kitchen Honey Ginger and Soy Sauce
Asian Slaw
- 8 oz finely shredded cabbage
- 4 oz matchstick carrots
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp lime juice, fresh
- 2 tsp sesame oil
- ½ tsp garlic powder
- 3 green onions, thinly sliced
- ¼ cup Kewpie mayo
Wonton Tacos
- Wonton wrappers, we used Nasoya Vegan Wonton Wraps, 12 oz
- Cooking spray, oil, or butter
- ½ cucumber, peeled, de-seeded, diced
- ½ cup dry-roasted peanuts, minced
- Kewpie mayo
- 3-4 limes,
- 3-4 green onion tops, thinly sliced for garnish
Directions:
Crock Pot Beef
In a skillet over high heat with 2 tbsp olive oil, sear roast on all sides until browned, about 2-4 mins each side. Place onions in the bottom of a crock pot, top with roast, then pour over Neil’s Sarap BBQ Dayum Tasty Asian Seasoning and Elda’s Kitchen Honey Ginger & Soy Sauce. Cover and cook on high for 4-5 hrs or low for 6-7 hrs until it’s fully cooked and falls apart. Shred and set aside.
Asian Slaw
Combine all ingredients and mix well, cover, and let set in fridge for about 30 mins.
Wonton Tacos
Preheat oven to 300º Fahrenheit.
To make the wonton wrappers into taco shells, take a muffin tin and spray/grease the back side. Lay the wonton wrappers so they form a diamond between two muffin cup backs, two opposite corners will rest on the top of the raised muffin tin cups, and the other corners will lie flat. It should make a little taco shell shape (make sure they don’t touch each other).
Bake in oven, ensuring muffin tin is lying upside down with the wonton shells facing up, for about 10 mins, until crisp and lightly golden brown.
Construct mini tacos by filling shells as follows: meat, slaw, cucumber, peanuts, drizzle of Kewpie mayo, and top with sliced green onion tops. Serve with lime wedges for extra color and fresh lime juice.
Note:
This makes enough meat and slaw for several wonton shells, and since the muffin tin method doesn’t make very many at a time, cook them in batches until you have cooked the whole pack of wonton shells for all the filling. This should take almost an hour and a half with a standard 12 ct muffin pan. You can do this while the meat is cooking in the crock pot, and it should make around 50 mini wonton tacos.
