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Mexican short rib tacos made in a crockpot

An easy and delicious recipe to make Mexican short rib tacos in a crock pot (slow cooker). 

Prep Time
10 mins
Cook Time
5 hrs
Servings: 6
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1.5 kg short ribs cut into strips about 3 - 4cm in width
  • splash of olive oil for browning
  • 410 gram tin of peeled and chopped tomatoes
  • 250 ml 1 cup beef stock
  • 250 ml 1 cup Coke
  • 250 ml 1 cup freshly squeezed orange juice
  • 1 -2 chipotle chillies in adobo sauce finely chopped (2 Tbsp)
  • 3 garlic cloves crushed
  • 1 tsp cumin
  • 1 tsp origanum
  • 1 tsp smoked paprika
  • 1/2 tsp Coriander
  • 1 Tbsp Miso paste optional
  • salt and pepper
To serve (whatever you choose):
  • soft flour tortillas or flour tacos - quantity as desired
  • fresh cilantro/coriander
  • Creme fraiche or sour cream
  • chopped red scallions/spring onions
  • Sliced avocado or guacamole
  • Lime wedges

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook with the lid on for 4.5 - 5 hours on high.
  4. 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.
  5. 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.
  6. 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.