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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.
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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!