Ingredients
The following ingredients have 4 Servings
- 4 pounds beef short ribs
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- pinch of salt and pepper
- 1 packet (1 oz) Old El Paso™ Mild Taco Seasoning Mix (or your favorite variety)
- 1-2 tablespoons sriracha (I used 2)
- 1 (12 ounce) beer or beef broth (I used pumpkin beer to add to the seasonal taste)
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons soy sauce
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), warmed
- cheddar cheese or cajita cheese, for serving
- diced avocado, for serving
- 1 cup cranberry sauce
- 1 jalapeño, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- salt, to taste if needed
Instruction
- Heat a large heavy bottom skillet over medium-high heat and add the olive oil. Add the ribs to the skillet and sprinkle with brown sugar, salt and pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the slow cooker crock.
- To the crock, add the Old El Paso taco seasoning, sriracha, beer, sweet Thai chili sauce and soy sauce. Cover the slow cooker and cook on low for 7 to 8 hours (or 4 to 6 hours on high). Remove the short ribs from the slow cooker and shred them with two forks. Return the meat to the slow cooker to keep warm until serving.
- To make the salsa, add the cranberry sauce to a mixing bowl. Add the jalapeno, cilantro, lime juice and a pinch of salt if needed. Taste and adjust to your liking.
- When ready to serve, warm the tortillas in the microwave or over the stove. Stuff with short ribs and top with the cranberry salsa. Add a sprinkle of cheese and some diced avocado and serve immediately.
