Slow-Cooker Short Rib Tacos

Sometimes I make a meal that is raved and raved about, requested as a weekly staple, and talked about non-stop- but it’s certainly not everyday that happens. This is one of them. Hands down a family favorite.  Throw it in the crock-pot and come home to the perfect dinner ready to go!Slow-Cooker Short Rib Tacos

We used these grain-free tortillas for breakfast tacos the next day. I highly recommend this.

Slow-Cooker Short Rib Tacos

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Slow-Cooker Short Rib Tacos

  • Author: Lexi
  • Yield: 4 1x
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Ingredients

  • Tortillas:
  • 1/2 cup tapioca flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • Dash Himalayan sea salt
  • 2 organic eggs
  • 1/2 cup non-dairy milk
  • 1 tbsp palm shortening or butter
  • Grass-fed butter or oil of choice for cooking
  • Marinade:
  • 2 cloves garlic, minced
  • 1 tbsp Apple cider vinegar
  • 1 tbsp extra virgin olive oil or avocado oil
  • 1 tbsp coconut sugar
  • 2 tbsp Coconut Amino
  • 2 tbsp Coconut Aminos teriyaki sauce
  • 1 tbsp fresh grated ginger
  • 2 tbsp Hatch Green Chilies
  • 1/2 cup chicken or beef broth
  • 2 lbs. grass-fed short rib, boneless or bone-in*
  • Spicy Mayo:
  • 1/4 cup homemade mayo or Sir Kensington Mayo
  • 24 tsp sriracha (depending on desired level of spice)

Instructions

  • In a bowl mix together marinade ingredients.
  • Place oven on broil (high). Season meat with sea salt and pepper. Place in broiler for 4 minutes on each side until top is browned.
  • Place meat into crock-pot.
  • Pour marinade over, pour in beef or chicken broth, and set on low for 10 hours.
  • Make tortillas: In a bowl mix together dry ingredients. Add in wet and mix well. In a skillet heat oil or butter over medium heat Pour batter slowly into the middle** Let cook for 3 minutes or so and flip. Cook for an additional 2-3 minutes, or until tortillas are fully cooked. Continue with remaining batter.

Notes

Often you get more flavor with bone-in meat, but either will work perfectly for this dish

Batter will be pretty thin consistency

This makes roughly 4 tortillas depending on how big you make them

Nutrition

  • Serving Size: As served
  • Calories: 454
  • Sugar: 5.6g
  • Sodium: 516mg
  • Fat: 35.5g
  • Saturated Fat: 13.7g
  • Carbohydrates: 19.6g
  • Fiber: 3g
  • Protein: 13.6g
  • Cholesterol: 138mg

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Slow Cooker Short Rib Tacos



Yield 4


Total Time
Author: Lexi

Ingredients

Directions

  • In a bowl mix together marinade ingredients.
  • Place oven on broil (high). Season meat with sea salt and pepper. Place in broiler for 4 minutes on each side until top is browned.
  • Place meat into crock-pot.
  • Pour marinade over, pour in beef or chicken broth, and set on low for 10 hours.
  • Make tortillas: In a bowl mix together dry ingredients. Add in wet and mix well. In a skillet heat oil or butter over medium heat Pour batter slowly into the middle** Let cook for 3 minutes or so and flip. Cook for an additional 2-3 minutes, or until tortillas are fully cooked. Continue with remaining batter.
  • Recipe Notes

    1. *Often you get more flavor with bone-in meat, but either will work perfectly for this dish
    2. **Batter will be pretty thin consistency
    3. This makes roughly 4 tortillas depending on how big you make them

    Nutrition

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    18 comments
    November 4, 2014

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    18 Responses

    1. The ingredients sound great, but you didn’t finish off the recipe directions. How do you put your tacos together, I can assume this but should be explained with toppings I see in photo.

    2. I made a half batch of the tortillas to use for dinner last night, and another half batch to use for breakfast this morning. Instead of melting shortening or grass-fed butter to use, I actually used unsweetened applesauce instead. They still came out delicious!! Just thought I would share the alternative in case someone couldn’t use butter or didn’t have shortening available. 🙂

    3. Can you detail what ingredients are for the marinade? It says pour marinade over short ribs but I didn’t see a list of ingredients and instructions for the marinade.

      Thanks

    4. As others have asked, what are the garnishes you used? I see the cilantro, red cabbage, and avocado, but I cannot identify that shredded light colored garnish. Is it shredded cooked chicken?

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