my korean short rib/mexican fusion taco's
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 lbbeef short ribs
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1 mdonion chopped
-
6 clovegarlic minced
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4 cbeef broth
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1 lgcarrot sliced
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1 cred wine
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3 sprigfresh thyme
-
1bay leaf
- FOR THE KOREAN TACO SAUCE
-
1 Tbspgochujang
-
1/3 csugar
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1/4 csoy sauce
-
1 tsptoasted sesame oil
- FOR THE TACO'S
-
8corn tortillas
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2 cshredded lettuce
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1 cpico or salsa of your choice
-
2 lgjalapeno peppers seeded and sliced
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fresh cilantro chopped
-
1lime cut into wedges
How To Make my korean short rib/mexican fusion taco's
-
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.
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2For the Korean Taco Sauce Mix all the ingredients for the sauce together in a medium saucepan. Cook until the sugar has dissolved.
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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
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