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Slow Cooker Short Rib Tacos

Course Dinner
Cuisine American
Keyword tacos
Servings 6
Calories 281kcal
Author Wendie

Ingredients

  • 8 beef short ribs
  • 2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 3-4 tablespoons flour
  • 3 tablespoons vegetable oil
  • 1 bottle dark beer
  • 2 cups beef stock
  • 3 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 3 Chipotle peppers plus 2 tablespoons adobo sauce
  • 1 onion sliced
  • 6 garlic cloves minced
  • 1/2 cup crumbled Queso Fresco cheese
  • Corn tortillas

Chipotle Slaw

  • 1/2 cup Mayonnaise
  • 2 cups coleslaw
  • 1 Chipotle peppers in adobo diced
  • 2 tablespoons freshly squeezed lime juice
  • 3 green onions sliced
  • 1/2 cups chopped cilantro
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

Instructions

  • Season the ribs with salt and pepper, then sprinkle the flour over the ribs evenly. Heat heavy bottom pan over medium high heat and add oil. Brown the short ribs on all sides and add them to the slow cooker.
  • Add sliced onions, beef stock, beer, brown sugar, cumin and paprika chipotle peppers to the slow cooker and mix. Place ribs in the broth and toss in garlic. Cook on high for 4-6 hours or on low 8-10 hours.
  • Pull the beef off the ribs and place back in juices. Heat up the corn tortillas, add your beef and slaw and crumbled Queso Fresco.

Chipotle Slaw

  • In a large bowl add the shredded cabbage, carrots, red cabbage, green onions, and cilantro
  • In a separate bowl whisk the mayo, chipotle peppers and lime juice and pour over the cabbage. Toss to combine

Notes

If you want to crisp up the beef. Place shredded beef on baking sheet and broil 2-3 or until the edges crisp up a bit.

Nutrition

Calories: 281kcal | Carbohydrates: 13g | Protein: 5g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 16mg | Sodium: 1525mg | Potassium: 253mg | Fiber: 1g | Sugar: 8g | Vitamin A: 704IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 2mg