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!
We used these grain-free tortillas for breakfast tacos the next day. I highly recommend this.
Slow-Cooker Short Rib Tacos
- Yield: 4 1x
Scale
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
- 2–4 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
What is your favorite way to use tortillas?
Slow Cooker Short Rib Tacos
Ingredients
- 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
- 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*
- 1/4 cup homemade mayo or Sir Kensington Mayo
- 2-4 tsp sriracha (depending on desired level of spice)
Tortillas
Marinade
Spicy Mayo
Directions
Recipe 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
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18 Responses
First off…dying to have short ribs this season. And second, grain free tortillas?! Perfect. We are having a Mexican night on Friday with some friends and these are going to happen!
Love how pliable those tortillas look, alot of times the grain-free ones break right away. Can’t wait to try this recipe Lexi, I love short ribs and these just look gorgeous!
These tacos look amazing!
You can’t go wrong with short ribs… yum!
These tacos are mouth watering! Short ribs make great taco meat!
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.
What type of non-dairy milk did you use?
You had me at short ribs…..Seriously. Lexi, you keep pumping out this awesomesauce.
Wow!!!! I just made these grain free tortillas and they are fantastic! Definitely worth the effort. A must try!!!
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. 🙂
Do you think flax eggs would suffice in place of the reg eggs?
Thanks!
What flour can be used instead of tapioca flour? Would a bean flour work?
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
Recipe is updated! Check now. Enjoy!
What do you use to garnish?
Your recuipers look delightful, but I see no macros. And those do count for losing weight
We’re working on adding nutrition data. In the mean time, you can use any free online calculator 🙂
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?