Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
User Reviews
5
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Total Time
8 hrs
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Servings
4 (most likely, depending on how meaty your ribs are!)
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Course
Main Course
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Cuisine
Mexican
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Description
This recipe uses 2.5 pounds of beef short ribs seasoned with a blend of salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and cumin. The ribs are seared briefly in olive oil to develop color, then placed in the crockpot with beer poured over to infuse flavor. Cooking on low for about 8 hours renders the meat tender and falling off the bone.
After cooking, the ribs are cooled slightly and the meat is removed from the bones. The accompanying cabbage is thinly sliced and tossed with lime zest, juice, and salt, creating a bright, tangy slaw that contrasts the richness of the beef. The assembled tacos use flour or corn tortillas and are finished with crumbled queso fresco cheese.
The melding of tender, spiced beef with fresh, acidic cabbage and creamy cheese gives these tacos distinct flavors and textures. This combination suits casual meals requiring minimal active cooking time but rewarding results through slow crockpot cooking and simple finishing.
Ingredients
- 2.5 pounds beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin ground
- 8 ounces beer of your favorite
- 8 flour tortilla fajita-sized, or corn tortilla
- 1/2 green cabbage thinly sliced, small head
- 1 lime zested and juiced
- 4 ounces queso fresco cheese crumbled
Instructions
- (Note: if you are unsure about how much meat may be on your short ribs, it may be worth asking your butcher how many pounds he/she thinks you need for the amount of people you are feeding, since they all differ.)
- The night before or the morning of, heat olive oil in a large skillet over medium-high heat. Once hot, add short ribs and sear on all sides, just for about 1 minute, until golden and brown. Remove and place in the crockpot. In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin and mix. Sprinkle over short ribs, then pour beer in to the crockpot. Cook for about 8 hours on low, or until meat is falling off the bone. If able to, rotate short ribs once or twice during cooking.
- Once finished cooking, remove with kitchen tongs and set on a large place. Let cool until you can touch them, then remove the meat from the bone.
- In a large bowl, combine cabbage, lime zest and juice with a pinch of salt, tossing well with your hands to coat.
- To serve, warm tortillas first, then assemble tacos with meat first, then cabbage, then crumbled cheese. Enjoy!
User Reviews
Overall Rating
5
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