my korean short rib/mexican fusion taco's

Recipe by
barbara lentz
beulah, MI

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

yield 2 -4
prep time 10 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For my korean short rib/mexican fusion taco's

  • FOR THE KOREAN SHORT RIB
  • 2 lb
    beef short ribs
  • 1 md
    onion chopped
  • 6 clove
    garlic minced
  • 4 c
    beef broth
  • 1 lg
    carrot sliced
  • 1 c
    red wine
  • 3 sprig
    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 lg
    jalapeno peppers seeded and sliced
  • fresh cilantro chopped
  • 1
    lime cut into wedges

How To Make my korean short rib/mexican fusion taco's

  • 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

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