Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
The recipe Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco can be made in approximately 8 hours. This gluten free recipe serves 4 and costs $5.6 per serving. This main course has 650 calories, 50g of protein, and 33g of fat per serving. This recipe from How Sweet Eats requires beef short ribs, beer, garlic powder, and onion powder. Plenty of people made this recipe, and 7147 would say it hit the spot. It is an expensive recipe for fans of Mexican food. With a spoonacular score of 96%, this dish is outstanding. Zucchini Corn Tacos with Queso Fresco, Shredded Chicken and Tomatillo Tacos With Queso Fresco, and Summer Squash Tacos With Sweet Corn & Queso Fresco are very similar to this recipe.
Servings: 4
Ingredients:
2.5 pounds beef short ribs
8 ounces of your favorite beer
1/4 teaspoon chili powder
8 fajita-sized flour or corn tortillas
1/2 teaspoon garlic powder
1/2 small head of green cabbage, thinly sliced
1/4 teaspoon ground cumin
1 lime, zested and juiced
1 tablespoon olive oil
1/2 teaspoon onion powder
1 teaspoon pepper
4 ounces queso fresco cheese, crumbled
1 teaspoon salt
1/2 teaspoon smoked paprika
Equipment:
frying pan
tongs
slow cooker
bowl
Cooking instruction summary:
(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 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.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. Enjoy!
Step by step:
1. (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.
2. 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.Once finished cooking, remove with kitchen tongs and set on a large place.
3. 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. Enjoy!
Nutrition Information:
covered percent of daily need
