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


Yield 4


Total Time



Author: Lexi
Scale This Recipe

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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    Slow-Cooker Short Rib TacosSlow-Cooker Short Rib TacosWhat is your favorite way to use tortillas? 

    0.0 rating

    Slow Cooker Short Rib Tacos





    Total Time



    Author: Lexi
    Scale This Recipe

    Ingredients

      Tortillas

      Marinade

      Spicy Mayo

      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

      Loading nutrition data...

      18 comments
      November 4, 2014

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      Join The Discussion

      18 responses to “Slow-Cooker Short Rib Tacos”

      1. 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!

      2. 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!

      3. Nutmeg Nanny says:

        These tacos look amazing!

      4. You can’t go wrong with short ribs… yum!

      5. These tacos are mouth watering! Short ribs make great taco meat!

      6. Rich says:

        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.

      7. Christine says:

        What type of non-dairy milk did you use?

      8. You had me at short ribs…..Seriously. Lexi, you keep pumping out this awesomesauce.

      9. LC says:

        Wow!!!! I just made these grain free tortillas and they are fantastic! Definitely worth the effort. A must try!!!

      10. Amy Ayers says:

        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. 🙂

      11. Ashley C says:

        Do you think flax eggs would suffice in place of the reg eggs?
        Thanks!

      12. berneda says:

        What flour can be used instead of tapioca flour? Would a bean flour work?

      13. Dana says:

        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

      14. Heather says:

        What do you use to garnish?

      15. Ludwig van El says:

        Your recuipers look delightful, but I see no macros. And those do count for losing weight

      16. Joan says:

        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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