Slow Cooker Guajillo Pulled Beef Short Rib Tacos Recipes

SWEET AND SPICY SHORT RIB TACOS

Steps:

• Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
• Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
• Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
• cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.
• Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.

SHORT RIB TACOS

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with tongs., Reduce heat to medium. Add carrots and onion to drippings; cook, stirring frequently, until starting to brown, 3-5 minutes. Add cocoa; toast, stirring frequently, until aromatic, 1-2 minutes. Add tomato sauce and beer, stirring to loosen browned bits from pan. Bring to a boil; simmer 2-3 minutes. , Return ribs to pan; add water, if necessary, to cover. Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove from oven; drain, reserving juices. When cool enough to handle, remove ribs from pan and remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from reserved juices. Return meat and juices to Dutch oven; heat through. Serve on tortillas with pico de gallo and queso fresco.

SLOW COOKER GUAJILLO PULLED BEEF SHORT RIB TACOS

Steps:

• Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, until fragrant but not blackened. Set them aside on a plate.
• Heat 1 tablespoons oil in a skillet over medium-high heat.
• Add the onion to the skillet and cook, stirring occasionally, until it starts to brown (5 minutes). Add the garlic and cook for an additional 2 minutes.
• Pour in the beer, add the toasted chiles and turn down the heat to low. Simmer uncovered, stirring occasionally, until the chiles have softened and are pliable (5 minutes). Remove from the heat and let cool.
• Transfer the contents of the pot to a blender. Add the cumin, pepper, oregano, salt and water to the blender and blend the mixture on high speed until smooth.
• Add the short rib meat to the crockpot and then pour the sauce over the meat. Cook on low 8-10 hours or high 5-6 hours.
• Shred meat and serve with warm corn tortillas, chopped white onions, fresh cilantro, salsa and lime wedges. Enjoy!