Mexican short rib tacos made in a crockpot recipe
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 - 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
- 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.
Servings: 6