Dinner for 7
Chipotle Short Rib Tacos
Beef short ribs cook slowly with chipotle, tomato, lime, vinegar, garlic, and cumin before being shredded into tortillas.
$7.47per serving $$$$
380 minstart to table
7servings
MexicanDairy-freeHigh-proteinFamilyLunchesDinnersSlow cooker
Ingredients
- 1 tbsp vegetable oil
- 6 lb beef short ribs
- 1 cans (7 oz) chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 cans (4 oz) or tube tomato paste
- 1/4 cup fresh lime juice
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp kosher salt
- 1/2 cup beef broth
- 1 large white onion (optional)
- 2 bay leaves
- 12 warm corn or flour tortillas
- optional garnishes: 2 avocados
Steps
- Heat the oil in a large skillet over medium-high heat and brown the short ribs for 8 minutes.
- Place the ribs in a 6-quart slow cooker with the chipotle peppers, garlic, tomato paste, lime juice, vinegar, cumin, salt, broth, onion, and bay leaves.
- Cover and cook on low for 6 hours, until the beef is tender and reaches at least 145 F.
- Remove the bay leaves, discard the bones, and shred the beef into the cooking juices.
- Warm the tortillas in a dry skillet over medium heat for 1 minute per side.
- Fill the tortillas with the shredded beef and spoon over some cooking juices.
Main ingredient on sale this week? See what to make with beef brisket, short ribs, oxtail on sale.
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Dairy-free Mexican dinners 316High-protein Mexican dinners 209Dairy-free Slow cooker dinners 158High-protein Slow cooker dinners 133