Mambo Sauce Braised Short Rib Tacos

October 03, 2017

Prep Time - 20 min.

Total Time - 6 hr.

Servings - 14-16 tacos

INGREDIENTS

Short Ribs Ingredients

8 meaty bone-in beef short ribs

1 tablespoon plus 2 teaspoon Kosher Salt

2 tablespoons plus 2 teaspoon Ground Black Pepper

2 teaspoons plus 1 teaspoon Onion Powder

2 teaspoons plus 1 teaspoon Garlic Powder

¼ cup flour

2 tablespoons canola oil

1 large onion, coarsely chopped

2 large cloves garlic, minced

1 cup red wine

2 tablespoons Worcestershire sauce

2 ½ cups of beef broth or water

1 cup Mambo Sauce (plus additional for topping)

Taco Ingredients

16 Small Flour Tortillas

Shredded Short Ribs

16 oz. Crumbled Goat Cheese

Optional:

Coleslaw

Cilantro

Jalapeños

Lime

Short Rib Instructions

Generously add seasoning (1 tablespoon salt, 2 tablespoons black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder) to each side of short ribs then season flour with remaining seasoning; dredge short ribs in flour.
Heat oil in large heavy bottom skillet on medium high heat. Add in short ribs and brown well about 2 minutes each side. Add short ribs to your slow cooker.
Reduce heat of skillet to medium, add onions and garlic and cook for 2 minutes or until softened. Add in wine, Worcestershire sauce, beef broth and mambo sauce and using a wooden spoon scrape up the flavorful bits on the bottom of the pan, while bringing mixture to a boil.
Pour mixture into the slow cooker over the short ribs. Cover with lid.
Cook on HIGH for 6 hours. Meat should be tender and easily fall off the bones.

Taco Instructions

Remove the bones and use a fork to shred the meat. Once shredded, stir meat with residual sauce. Taste and add additional salt if needed.
Drain each serving of meat before adding it to a warm tortilla and top with goat cheese crumbles, coleslaw, freshly chopped ingredients: cilantro, onion, and jalapeno. Finish by generously drizzling extra mambo sauce over the top. Enjoy!