Slow cooker short ribs tacos
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
-
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)
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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.
-
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.
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Serve with warm corn tortillas, chopped onion and chopped cilantro for garnish. Provecho!