Spicy Slow Cooker Short Rib Tacos
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
1 teaspoon ground cumin
1 teaspoon ground oregano, preferably Mexican
1 teaspoon sea salt
1 teaspoon ground ancho chile powder
1/2 teaspoon ground chipotle chile powder
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
2 pounds boneless beef short ribs
1 large sweet onion, thinly sliced
4 inch corn tortillas
fresh cilantro leaves
diced sweet onion
To make chile powders, grind dried chiles in a coffee grinder till a fine powder.
In a small bowl mix all the spices together. Rub the spice mixture into the sort ribs, being sure to cover every surface. Let the ribs marinate overnight in the refrigerator.
Place the sliced onions in a layer on the bottom of the slow cooker. Put the short ribs on to of the onions.
Cover and set your slow cooker to low. Cook the short ribs for 8 hours, or until tender and falling apart.
With two forks, shred the meat in the slow cook. Stir the shredded meat together with the meat juices and onions.
Over a gas burner on the stove, soften the tortillas just until the begin to puff slightly. Fill each tortilla with some meat. Top with a sprinkle of onion and some cilantro leaves.
Adapted from blackgirlchefswhites.com