Slow cooker short ribs tacos

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Slow cooker short ribs tacos
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Ingredients
  • 2 Lbs. Short ribs
  • 1 jar Molli Mexico City Cooking sauce
  • 1/2 cup beef broth or water
  • 1 cup chopped cilantro about 1 bunch
  • Salt to taste
  • Freshly ground pepper
Instructions
  1. OPTIONAL: Heat a large pot over medium-high heat and add the short ribs to the pot and brown well on all sides. (This step enhances the meat flavor of the dish)
  2. Place short ribs in slow cooker. Add 1/2 cup of beef broth or water. Pour all of Mexico City cooking sauce over meat and place the lid. Cook at medium for 8 hours or at high for 6 hours until meat is fork tender.
  3. Remove meat from sauce. With the help of 2 forks shred the meat and incorporate back into the sauce. Add salt and pepper to taste.
  4. Serve with warm corn tortillas, chopped onion and chopped cilantro for garnish. Provecho!