SLOW-COOKER MEXICAN BEEF SHORT RIB TACO BOWLS RECIPE
This
is delicious braised short ribs well with the help of the slow cooker and handy
Old El Paso™ taco boats!
Prep
Time : 20 mins
Cook
Time : 30 mins
Total
Time : 50 mins
Servings : 8
INGREDIENTS
·
1
½ lb beef short ribs, cut into individual ribs
·
2
tablespoons vegetable oil
·
1
can (10 oz) Old El Paso™ enchilada sauce
·
1
package (1 oz) Old El Paso™ original taco seasoning mix
·
1
teaspoon ground cumin seed
·
1
package Old El Paso™ Tortilla Bowls Soft Flour Tortillas
·
½
cup Old El Paso™ refried beans (from 16-oz can), warmed
·
2
cups shredded green cabbage
·
½
cup crumbled queso fresco
·
¼
cup chopped fresh cilantro leaves
·
Lime
wedges
INSTRUCTIONS
1. Coat
ribs in vegetable oil. In 10-inch skillet, heat remaining oil over medium-high
heat. Cook ribs, fattiest side down first, on all sides 2 to 3 minutes on each
side, until browned.
2.
In
3 1/2- or 4-quart slow cooker, mix enchilada sauce, taco seasoning mix and
cumin. Add ribs to mixture in slow cooker, and turn to coat. Cover; cook on Low
heat setting 8 to 10 hours or until meat is very tender.
3.
Transfer
ribs to cutting board. Transfer 1/4 cup braising liquid to medium bowl. Remove
bones and any pieces of fat and cartilage from ribs, and discard. Shred meat
with two forks, and transfer to bowl with reserved liquid. Discard remaining
cooking liquid.
4.
Heat
boats as directed on package. Divide refried beans among boats. Top with
cabbage. Divide shredded beef among boats. Top with queso fresco and cilantro.
Serve with lime wedges.
Expert Tips
1.
Beef
short ribs have a piece of cartilage on the outside that doesn’t break down
even after hours of slow cooking. Be sure to peel off that piece, and discard
before shredding the meat.
2.
For
this recipe, ask your butcher for traditional English-style ribs instead of the
thinner Korean-style ribs.
Recipe
from pillsbury.com
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