My Korean Short Rib/Mexican Fusion Taco's

2
barbara lentz

By
@blentz8

Super yummy Taco's both flavors compliment the other. Wonderful fusion of two great cuisines

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2-4
Prep:
10 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • FOR THE KOREAN SHORT RIB

  • 2 lb
    beef short ribs
  • 1 medium
    onion chopped
  • 6 clove
    garlic minced
  • 4 c
    beef broth
  • 1 large
    carrot sliced
  • 1 c
    red wine
  • 3 sprig(s)
    fresh thyme
  • 1
    bay leaf
  • FOR THE KOREAN TACO SAUCE

  • 1 Tbsp
    gochujang
  • 1/3 c
    sugar
  • 1/4 c
    soy sauce
  • 1 tsp
    toasted sesame oil
  • FOR THE TACO'S

  • 8
    corn tortillas
  • 2 c
    shredded lettuce
  • 1 c
    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-by-Step

  1. For 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.
  2. For the Korean Taco Sauce
    Mix all the ingredients for the sauce together in a medium saucepan. Cook until the sugar has dissolved.
  3. To 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

Printable Recipe Card

About My Korean Short Rib/Mexican Fusion Taco's

Course/Dish: Tacos & Burritos
Main Ingredient: Beef
Regional Style: Korean




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