2.5 pounds beef short ribs
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
8 ounces of your favorite beer
8 fajita-sized flour or corn tortillas
1/2 small head of green cabbage, thinly sliced
1 lime, zested and juiced
4 ounces queso fresco cheese, crumbled
The night before or the morning of, heat olive oil in a large skillet over medium-high heat. Once hot, add short ribs and sear on all sides, just for about 1 minute, until golden and brown.
Remove and place in the crockpot. In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin and mix. Sprinkle over short ribs, then pour beer in to the crockpot.
Cook for about 8 hours on low, or until meat is falling off the bone. If able to, rotate short ribs once or twice during cooking.
Once finished cooking, remove with kitchen tongs and set on a large place. Let cool until you can touch them, then remove the meat from the bone.
In a large bowl, combine cabbage, lime zest and juice with a pinch of salt, tossing well with your hands to coat.
To serve, warm tortillas first, then assemble tacos with meat first, then cabbage, then crumbled cheese.