Ingredients

The following ingredients have 4 Servings
  • 2.5 pounds beef short ribs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 8 ounces of your favorite beer
  • 8 fajita-sized flour or corn tortillas
  • 1/2 small head of green cabbage, (thinly sliced)
  • 1 lime, (zested and juiced)
  • 4 ounces queso fresco cheese, (crumbled)

Instruction

  • (Note: if you are unsure about how much meat may be on your short ribs, it may be worth asking your butcher how many pounds he/she thinks you need for the amount of people you are feeding, since they all differ.)
  • The night before or the morning of, heat olive oil in a large skillet over medium-high heat. Once hot, add short ribs and sear on all sides, just for about 1 minute, until golden and brown. Remove and place in the crockpot. In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin and mix. Sprinkle over short ribs, then pour beer in to the crockpot. Cook for about 8 hours on low, or until meat is falling off the bone. If able to, rotate short ribs once or twice during cooking.
  • Once finished cooking, remove with kitchen tongs and set on a large place. Let cool until you can touch them, then remove the meat from the bone.
  • In a large bowl, combine cabbage, lime zest and juice with a pinch of salt, tossing well with your hands to coat.
  • To serve, warm tortillas first, then assemble tacos with meat first, then cabbage, then crumbled cheese. Enjoy!