Ingredients
- 4 lbs beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 3–4 tablespoons flour
- 3 tablespoons vegetable oil
- 1 bottle ginger ale
- 2 cups low sodium beef stock
- 3 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 3 chipotle peppers plus 2 tablespoons adobo sauce
- 1 onion, sliced
- 6 garlic cloves, minced
- 1/2 cup crumbled Queso Fresco cheese
- Corn tortillas
Instructions
- Season the short ribs with kosher salt and pepper. Sprinkle the flour evenly over the ribs.
- Heat a heavy-bottomed pan over medium-high heat and add the vegetable oil. Brown the short ribs on all sides, then transfer them to the slow cooker.
- Add the sliced onions, beef stock, ginger ale, brown sugar, cumin, paprika, chipotle peppers (with adobo sauce), and garlic to the slow cooker. Mix everything together.
- Place the ribs into the broth mixture and toss in the garlic. Cook on high for 4-6 hours or on low for 8-10 hours, until the ribs are tender.
- Once the ribs are done, remove the beef from the bones and place it back in the juices to absorb the flavors.
- Heat the corn tortillas and assemble the tacos by adding the shredded beef, topping with crumbled Queso Fresco, and any other desired toppings.
- Serve and enjoy!
Notes
- For extra flavor, top the tacos with a creamy chipotle slaw or fresh cilantro.
- If you prefer more heat, add additional chipotle peppers or a sprinkle of chili flakes.
- These tacos also pair wonderfully with a side of Mexican rice or black beans.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 367 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 100mg
