Categories: Slow Cooker
Ingredients
- 2.5 pounds beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 8 ounces of your favorite beer
- 8 fajita-sized flour or corn tortillas
- 1/2 small head of green cabbage, thinly sliced
- 1 lime, zested and juiced
- 4 ounces queso fresco cheese, crumbled
Directions
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(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.)
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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.
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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.
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In a large bowl, combine cabbage, lime zest and juice with a pinch of salt, tossing well with your hands to coat.
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To serve, warm tortillas first, then assemble tacos with meat first, then cabbage, then crumbled cheese. Enjoy!