CROCKPOT SHORT RIB TACOS

The idea for this recipe came about because I had some BONELESS beef short ribs thawed out and I had no clue what to do with them. I decided to make short rib tacos and they were SO GOOD, I will definitely be making these again!!

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I started with 2 1/2 pounds of BONELESS beef short ribs. I'm sure every butcher shop has their version, but the ones I used 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, 1/2 teaspoon of oregano and 1 tablespoon of dry onion flakes. Mix well and sprinkle both sides of the meat as evenly as possible (no need to brown the meat).  

Note: Hubby does not like spicy food, so the spice measurements above are very conservative.  Add more if you like a little "heat".

Put the seasoned meat in the crockpot, in single layer, and top with a   4 ounce can of mild green chile's (liquid and all, I use Ortega brand). Do not add any water!!

Cook on low for 6 hours or until they are almost  fall apart tender (it really depends on how thick the meat was). 

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Remove the meat from the crockpot and cover with foil to keep warm for a few minutes. The meat will have naturally made about a cup of broth in the bottom of the crockpot...thicken it and coat the meat with the "taco gravy" you just created. Each boneless short rib makes a couple huge tacos !!

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

ENJOY !!!