my korean short rib/mexican fusion taco's
Super yummy Taco's both flavors compliment the other. Wonderful fusion of two great cuisines
prep time
10 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
2-4 serving(s)
Ingredients
- FOR THE KOREAN SHORT RIB
- 2 pounds beef short ribs
- 1 medium onion chopped
- 6 cloves garlic minced
- 4 cups beef broth
- 1 large carrot sliced
- 1 cup red wine
- 3 sprigs fresh thyme
- 1 - bay leaf
- FOR THE KOREAN TACO SAUCE
- 1 tablespoon gochujang
- 1/3 cup sugar
- 1/4 cup soy sauce
- 1 teaspoon toasted sesame oil
- FOR THE TACO'S
- 8 - corn tortillas
- 2 cups shredded lettuce
- 1 cup pico or salsa of your choice
- 2 large jalapeno peppers seeded and sliced
- - fresh cilantro chopped
- 1 - lime cut into wedges
How To Make my korean short rib/mexican fusion taco's
-
Step 1For the Korean Ribs. Place all ingredients for ribs in a slow cooker. Cook on low 8 hours. Remove meat from slow cooker and shred. Strain the beef broth through a fine mesh strainer and keep the broth for other dishes.
-
Step 2For the Korean Taco Sauce Mix all the ingredients for the sauce together in a medium saucepan. Cook until the sugar has dissolved.
-
Step 3To assemble the taco's Warm the corn tortillas Top with the ribs meat Pour the Taco Sauce over the meat. Top with lettuce, Pico, Jalapeno, and cilantro. Squeeze a little lime on top. Serve
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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