Ingredients: |
Ingredients: 1 1/2 lb beef short ribs, cut into individual ribs
2 tablespoons vegetable oil
1 can (10 oz) Old El Paso™ enchilada sauce Save $
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 Save $
1/2 cup Old El Paso™ refried beans (from 16-oz can), warmed Save $
2 cups shredded green cabbage
1/2 cup crumbled queso fresco
1/4 cup chopped fresh cilantro leaves
Lime wedges
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Directions: |
Directions: 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. |
Personal
Notes: |
Personal
Notes: 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.
For this recipe, ask your butcher for traditional English-style ribs instead of the thinner
Korean-style ribs.
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This recipe for Slow-Cooker Mexican Beef Short Rib Taco Bowls is from