Slow Cooker Sweet and Spicy Short Rib Tacos with Sesame Guacamole

• Meat

  • 10 Beef short ribs

• Produce

  • 3 Avocados
  • 1/3 cup Carrots
  • 1/2 cup Cilantro
  • 1/4 cup Cilantro, fresh
  • 5 Garlic clove
  • 3 Lime
  • 1/2 Napa cabbage
  • 1/4 Red cabbage

• Condiments

  • 1/4 cup Chili garlic paste
  • 1 tbsp Honey
  • 1/3 cup Soy sauce

• Baking & Spices

  • 1/2 cup Brown sugar
  • 3 tbsp Flour
  • 1 1/2 tsp Pepper
  • 1 1/2 tsp Salt
  • 3 1/2 tbsp Sesame seed, toasted

• Oils & Vinegars

  • 2 tbsp Canola or vegetable oil
  • 1 tbsp Olive oil
  • 1/3 cup Rice vinegar
  • 2 tbsp Sesame oil, toasted

• Bread & Baked Goods

  • 1 Corn tortillas

Found on howsweeteats.com

Ingredients

• 10 to 12 beef short ribs
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons flour
• 2 tablespoons canola or vegetable oil
• 1/2 cup brown sugar
• 1/3 cup soy sauce
• 1/3 cup rice vinegar
• 1/4 cup chili garlic paste
• 4 garlic cloves, minced
• corn tortillas for serving
• 1/2 napa cabbage, thinly sliced
• 1/4 red cabbage, thinly sliced
• 1/3 cup shredded carrots
• 1/2 cup cilantro, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 limes, juiced
• 1 garlic clove, minced
• 1/2 tablespoons toasted sesame oil
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 tablespoons toasted sesame seeds
• 3 avocados, chopped
• 1 lime, juiced
• 1 1/2 tablespoons toasted sesame oil
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tablespoons toasted sesame seeds
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Sprinkle the short ribs with the salt, pepper and flour. Heat a large skillet over medium-high heat and add the oil. Add the short ribs in batches and sear until golden brown on all sides. Place the short ribs in the slow cooker and repeat with remaining ribs. In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, chili garlic paste and garlic cloves. Pour mixture over the ribs. Set the slow cooker to low and cook for 8 to 12 hours. Remove the ribs from the slow cooker (keep the juices!) and place them on a plate to cool so you can handle them comfortably. Once slightly cooler, pull the beef off the bone and remove and bits of fat if desired. Place all the shredded beef back into the slow cooker and into the juices. Set the crockpot back on low or warm and toss well. The ribs are ready to eat at this point, but I like to let them soak up the juice for about 30 minutes. napa cabbage slaw In a bowl, mix together the cabbage, carrots and cilantro. Season with salt and pepper. Whisk together the lime juice, garlic, sesame oil, olive oil and honey. Pour the dressing overtop and toss well, completely coating every bit. Let sit for 20 minutes before serving. Sprinkle with sesame seeds. toasted sesame guacamole Mash all ingredients together in a bowl before serving.