One million dollars for anyone who can guess my latest obsession!
Just kidding. I don’t have one million dollars. If I did, I’d be laying on the beach somewhere warm and sunny and I’d have a drink in both hands and they’d have little umbrellas in each of them.
BUT I’ll give you a gold star!
It’s…..MY SLOW COOKER! And tacos! Separately! But today, they’re together! In one recipe! Hallelujah! Ok. Enough with the !!!!!!!! Seriously though y’all, I love my slow cooker, and I reallyyyy love love love these tacos. The meat is truly divine. Once again, it requires a quick sear on the stove before going into the slow cooker, but it’s so worth it. The meat just falls off the bone when these are done cooking, and I can’t say enough good things about the end result. Another bonus? I always find that my slow cooker goes into hibernation over the summer because most of the recipes tend to lend themselves to colder weather, but this one is totally great for all seasons. Can’t you just picture dining on these al fresco, margarita in hand?
Ahhh. I can almost taste the margarita. Almost.
- 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
- sour cream/guacamole/salsa if desired — personally I found that the tacos didn’t need anything else because the meat was that freaking good
(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.)
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 slow cooker. 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 slow cooker. 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 — I was gone all day and couldn’t do this, but they still turned out amazing.
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.
In a large bowl, combine cabbage, lime zest and juice with a pinch of salt, tossing well with your hands to coat.
To serve, warm tortillas first, then assemble tacos with meat first, then cabbage, then crumbled cheese. Swoon and enjoy.
Yields: about 4 servings, depending how meaty your short ribs are
Recipe from: How Sweet It Is