Short Rib Tacos (use your slow-cooker!)

short rib tacosWhile huffing it at the gym a couple weeks ago, I flipped the tv channel to (what else?) the Food Network and happened upon the middle of a show with Marchela Valladolid called Mexican Made Easy.  Who knew?!  When did this show come out?  I was mesmorized as Marchela minced and tossed and diced and sauteed.  First, she’s adorable.  More importantly, the mouth- watering recipes just kept coming:  Beer-based Bloody Marys, Baked Cheese with Chorizo and even Turkey Picadillo Sloppy Joes.  But the one that stopped me in my tracks, was this short rib recipe.  I have never really cooked with short ribs, though I have had them (ill-prepared) by other people and am seriously not a fan.  They were chewy, fatty, gristly little things that were way too much work for the end-result.  So I watched Marchela that Sunday, while sweating  on the treadmill and trying to keep up my level eight incline without falling off.  The way she prepared those ribs, then peeled them right off the bone made me want to run out and buy some.  It wasn’t just her preparation technique that got me, it was the idea of taking the meat and making tacos with it.  Soft corn tortillas, warmed in the oven, topped with this fantabulous meat with cheese, sour cream and fresh chopped cilantro – it turned out to be perfect Halloween fare for us.  Comer bien! 

Sweet & Spicy Short Rib Tacos                                                                                            adapted from the recipe by Marcela Valladolid on Mexican Made Easy

  • 2 pepperoncinis – remove stems and seeds
  • 3/4 medium onion, large chopped
  • 3 teaspoons minced garlic
  • 1/3 cup brown sugarshort ribs
  • 1 Tablespoon white wine vinegar
  • 1 & 1/2 cups beef broth
  • 4 pounds short ribs
  • 2 Tablespoons olive oil
  • 1 teaspoon chile powder
  • salt & pepper to taste

For Tacos

  • corn tortillas
  • sour cream
  • 1/2 cup chopped cilantro
  • 1/2 cup shredded cheddar cheese or blended cheddar and jack cheeses
  • diced tomatoes, chiles, or other toppings 

How to Make It!

Put the following ingredients together in a blender and puree until smooth:  onion, pepperoncinis, garlic, brown sugar, vinegar, chile powder, broth and a sprinkle each of salt and pepper.  Heat olive oil in a large frying pan, add the ribs and season with salt and pepper.  Brown the short ribs in the oil for about 5-7 minutes.  You are just searing the meat here, not cooking it.  Remove the ribs and place in a slow cooker.  Pour the blended sauce over the ribs, cover and let cook for about 6-7 hours. 

separating meat from bone and fatRemove the ribs from the sauce and separate the meat from the bones and fat.  Return the meat back into the sauce and season with salt and pepper, to taste.  For tacos, simply put the meat and sauce onto a warmed tortilla and top with sour cream, a sprinkle of cheese and chopped cilantro.  Serves 4



About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in beef, food, how-to, marinades, recipes, sauces, slow cooker, vinegar and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Short Rib Tacos (use your slow-cooker!)

  1. Tes says:

    The short ribs recipe sounds really yummy. It’s so simple and yet flavourful. My family will love it. Thanks for sharing!

  2. Margie says:

    Your supposed to use chile ancho. Just lightly boil chilies in water and remove seeds.

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