Thursday, December 13, 2012

CROCKPOT SHORT RIB TACOS

The next two weeks are very busy "baking" weeks for me, how about you? I've made three different kinds of jam to put in gift baskets, and now I'm starting the fun stuff like cookies, breads and a gingerbread house.

While I'm happy to be in the kitchen, I'm not as happy about cooking real food (like dinner), so my crockpot is getting a workout while I have fun baking cookies.

Today's post came about the other day when I had some BONELESS beef short ribs thawed out and I had no clue what to do with them.  I decided to make boneless short rib tacos and they were SO GOOD, I will definitely be making these again!!

 
Start with 2½ pounds of BONELESS beef short ribs. I'm sure every butcher shop has their version, but the ones I use look like this and they are about 1/2" thick:
 

In a small cup, mix 3 teaspoons of chili powder, 1 teaspoon of ground cumin (don't leave that out), 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of oregano and 1 tablespoon of dry onion flakes. Mix well and sprinkle both sides of the meat evenly as possible (no need to brown the meat). 

Put the seasoned meat in the crockpot and top with a 4 ounce can of undrained mild green chile's (I use Ortega).

 

Cook on low for 6 hours or until they are fall apart tender (it really depends on how thick the meat is). Don't add any liquid.

 
Remove the meat from the crockpot and cover with foil to keep warm for a few minutes. There will be about a cup of broth in the bottom of the crockpot...thicken it and coat the meat with the "taco gravy". Each boneless short rib makes one awesome taco!!

 
The leftovers (sliced on the bias) made fantastic grilled beef and cheese subs.