Beef Short Rib Tacos
Beef Short Rib Tacos
Makes 12 tacos
1 (2.5-pound) package Fantasma's Finest Beef Short Ribs
All-purpose flour
2 teaspoons R Butts R Smokin' Honey Chipotle BBQ Seasoning (available in retail store)
1 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
5-6 guajillo peppers
1 1/2 to 2 cups water
1/2 cup chopped yellow onion
3 large cloves garlic
1/2 cup white wine vinegar
1 tablespoon Mexican oregano
3 whole allspice berries
1 stick cinnamon
1 (12-ounce) can Mexican-style lager beer (we used Boulevard Brewing's Southwest Blvd Lager with Salt & Lime)
2 (10-count) packages Yoli Tortilleria Flour Tortillas (made with pork fat from Paradise Locker Meats!)
Pico de gallo, for garnish
Chopped cilantro and lime wedges, for garnish
Pat short ribs with a paper towel. On a plate, use a fork to combine flour, BBQ seasoning, salt and pepper. In a deep skillet, heat oil and sear ribs on all sides then place in the slow cooker.
Remove the stem and slit the pepper with kitchen scissors to remove seeds and veins. Put the peppers in a small saucepan and add water. Bring the water to a boil and allow the peppers to soften, up to 5 minutes; reserve the cooking water.
In a blender, place the onion, garlic, vinegar, oregano, allspice berries, cinnamon and peppers. Strain the cooking liquid to remove any remaining seeds and add to the blender. Liquefy the peppers to create a wet rub. Pour the rub over the short ribs. Add beer to the slow cooker and cook on high for 6 hours. Shred the meat with two forks and reserve the meaty cooking liquid for pasta or mashed potatoes. (Thicken with a cornstarch slurry, if desired.)
In a small skillet, warm the tortillas and fill with taco meat, garnish with pico de gallo, crema and chopped cilantro.
