Delicious and tender short rib tacos cooked low and slow in a crockpot, served with tangy salted lime cabbage and creamy queso fresco.
Ingredients: 3 lbs beef short ribs. 1 onion, diced. 4 cloves garlic, minced. 1 cup beef broth. 1/4 cup soy sauce. 2 tbsp brown sugar. 2 tsp chili powder. 1 tsp cumin. 1/2 tsp smoked paprika. 1/2 tsp black pepper. 8 small tortillas. 1/2 head green cabbage, shredded. 2 limes, juiced. 1/4 cup chopped cilantro. 1/2 cup crumbled queso fresco. Salt to taste.
Instructions: Slow cook the short ribs, onion, and garlic. Soy sauce, brown sugar, chili powder, cumin, paprika, and black pepper should all be mixed together in a bowl. Put on top of short ribs. For 6 to 8 hours, or until the meat is soft, cover and cook on low heat. Use two forks to shred the meat, then put it back in the slow cooker to soak up the juices. Shred the cabbage and mix it with the lime juice and cilantro in a different bowl. Add salt to your liking. Put short rib meat, salted lime cabbage, and crumbled queso fresco on warm tortillas to make tacos. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 360 minutes
chez lotus
