Crock Pot Mexican Short Rib Tacos

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Ingredients 

• 1.5 kg short ribs cut into strips about 3 – 4cm in width
• splash of olive oil for browning
• 1 410gm tin of peeled and chopped tomatoes
• 250ml (1 cup) beef stock
• 250ml (1 cup) coke
• 250ml (1 cup) freshly squeezed orange juice
• 1 -2 chipotle chillies in adobo sauce, finely chopped (2 Tbsp)
• 3 garlic cloves, crushed
• 1tsp cumin
• 1 tsp origanum
• 1 tsp smoked paprika
• 1/2 tsp coriander
• 1Tbsp miso paste (optional)
• salt and pepper
• Breville Slow Cooker

To serve (whatever you choose)

• soft flour tortillas or flour tacos – quantity as desired
• fresh cilantro / coriander
• creme fraiche or sour cream
• chopped red scallions / spring onions
• sliced avocado or guacamole
• lime wedges

Serves: 6

Directions: 

1. Season the short ribs well with salt and pepper. Heat a small splash of olive oil in a non-stick frying pan and brown the short ribs in batches on all sides. They can be quite fatty, so I like to render off some of the fat at this stage. Set aside.
2. Heat your slow cooker to high. Add all the other ingredients to the cooking bowl, and add the browned short ribs. Ensure they are submerged in the liquid.
3. Cook with the lid on for 4.5 – 5 hours on high.
4. Turn the slow cooker off and allow the fat to settle  on the stop. I place two layers of kitchen paper over the surface, allow it to soak up the oil and then discard. I repeat this three times and until most of the oil has been removed.
5. Remove the ribs and allow to cool. When ready to handle pull the meat off the bone and discard any visible fat and sinew.
6. Pour the liquid into a medium pot or saucepan and cook off to reduce it by half.

Source: Crock Pot Mexican Short Rib Tacos – Drizzle and Dip 

Image Credit: Crock Pot Mexican Short Rib Tacos

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