Mexican short rib tacos made in a crockpot
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Mexican short rib tacos made in a crockpot
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An easy and delicious recipe to make Mexican short rib tacos in a crock pot (slow cooker).
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Ingredients
- 1.5 kg short ribs cut into strips about 3-4 cm wide
- olive oil splash; for browning
- 410 gram tomatoes peeled and chopped; canned (tin
- 250 ml beef stock 1 cup
- 250 ml Coca-Cola 1 cup
- 250 ml orange juice 1 cup, freshly squeezed
- 1 -2 Chipotle chilies in Adobo sauce finely chopped (2 Tbsp
- 3 garlic crushed, cloves
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp Coriander
- 1 Tbsp miso paste optional
- salt
- black pepper
To serve (whatever you choose):
- flour tortilla or flour tacos, quantity as desired
- cilantro or coriander
- crème fraîche or sour cream
- scallion red, chopped
- avocado sliced, or guacamole
- lime wedges
Instructions
- Season the short ribs well with salt and pepper. Heat a small splash of olive oil in a non-stick frying pan and brown the short ribs in batches on all sides. They can be quite fatty, so I like to render off some of the fat at this stage. Set aside.
- Heat your slow cooker to high. Add all the other ingredients to the cooking bowl, and add the browned short ribs. Ensure they are submerged in the liquid.
- Cook with the lid on for 4.5 - 5 hours on high.
- Turn the slow cooker off and allow the fat to settle on the stop. I place two layers of kitchen paper over the surface, allow it to soak up the oil and then discard. I repeat this three times and until most of the oil has been removed.
- Remove the ribs and allow to cool. When ready to handle pull the meat off the bone and discard any visible fat and sinew. Pour the liquid into a medium pot or saucepan and cook-off to reduce it by half.
- Pour the sauce over the shredded short rib meat and serve warm.
Notes
- Any leftover meat ca be stored in the fridge for up to 5 days. The meat can also be frozen for later use.
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