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MEXICAN SHORT RIB TACOS: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020
Listed in: Tacos
Ingredients

1 tablespoon (15 ml) vegetable oil
6 pounds (3 kg) beef short ribs, fat trimmed
1 can (6-ounce, or 170 g) chipotle peppers in adobo sauce
4 garlic cloves, minced
4 ounces (115 g) tomato paste
1/4 cup (60 ml) fresh lime juice
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (7 g) ground cumin
1 tablespoon (18 g) salt
1/2 cup (120 ml) beef stock
1 large white onion, finely chopped
2 bay leaves
12 Homemade Tortillas
2 avocados, peeled, pitted, and sliced
Pico de Gallo
Sour cream

Cooking Instructions

In a large skillet, heat the oil over medium-high heat. Begin to brown the beef ribs in batches until browned on both sides, about 3 to 4 minutes per side. Place them inside a large slow cooker once they’ve browned.

In a blender, combine the chipotle peppers and adobo sauce, garlic, tomato paste, lime juice, apple cider vinegar, cumin, salt, and beef stock. Blend until the sauce is homogenous. Transfer to the slow cooker and pour over the beef. Add half of the chopped onion, reserving the remaining half for serving, and the bay leaves.

Cover and cook for 6 hours on high or 10 hours on low, until the meat is falling off the bone.

Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a large spoon, skim the fat from the surface of the sauce in the slow cooker. Transfer the meat back to the slow cooker and combine with the sauce.

Serve the beef inside a tortilla and top with the reserved chopped onions, sliced guacamole, pico de gallo, and a dab of sour cream.

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