I’ve eaten my fair share of Tacos. In fact, they are pretty easily my favorite food in the entire world…ya know what, universe. Nowadays, there are Tacos everywhere with pretty much anything in them. While authentic Mexican Tacos are the shit (and the best form of Tacos), there are so many out there that it is hard to put them in the same group. For God’s sake, the wife just had a Nashville Hot Chicken Taco on a homemade Corn Tortilla and my God, it was just excellent. With the fusion of cuisines, a dude named Roy Choi brought Korea to Mexico and made his empire. This guy, along with the Wells Farms Recipe Challenge, has made me want to create: Korean Short Rib Tacos!
Korean Short Rib Tacos
Man, Tacos/A Taco Bar are 100%, without a doubt, an underrated Tailgate Food! They’re super customizable, they’re hand held, and they’re simple! You can put as much or as little time as you want and you’ll more than likely have a solid product to put out. That is not to say, “A Taco is a taco is a taco…” It will be noticed if you come hauling into your Tailgate with these vs. T. Bell.
These Korean Short Rib Tacos are a whole different level, though! There are so many different scents, from the Corn Tortilla to the slow cooked Rib meat and the Sweet Sauce it lays in. When you bite, your mouth is filled with so many textures. The crisp from the Asian slaw, the soft Corn Tortilla, and the creaminess from the Sriracha-Lime Crema. And the tastes! I don’t even want to explain because I just want you to make them!
#theprocess
This is a general layout of what you need to do. Stack: Tortilla, Asian Slaw, Shredded Short Rib Meat. Let’s dive in a little further into the Tortillas. The Slaw and Meat are a little easier.
Tortillas
Don’t get me wrong, I don’t make these all the time. While they are easy, they are also time consuming. My recipes makes about 20 Tortillas. If you don’t want to make these, my buddy Edgar says go grab some “El Milagro“. They are hands down, the best on the market.
- Ingredients needed: 1 3/4 c. Masa, 1/4 c. AP Flour, 1/2 tsp. Salt, 1 1/2 c. Warm Water, 1 Lime (juiced). That’s it.
- How To: Mix all ingredients. Measure into 1 oz. balls. Flatten to preference. Throw into pan with no oil. Cook until edges begin to brown. Flip. Do the same thing. Repeat 20 times.
- Equipment You May Need: Tortilla Press, Mix Bowl, Pan
Seriously, doing these for a Tailgate would make everyone SO f***in’ happy! If you don’t like the slaw, don’t put it on. If you don’t want the meat, put some slaw and Sriracha on it! Either way, use the Tortillas cuz they’re bomb! Customizable, Handheld, and Super Flavorful. #yourewelcome
Korean Short Rib Tacos
Ingredients
For Ribs
- 3 lbs Beef Short Ribs
- 1/4 c. Beef Broth
- 1/4 c. Soy Sauce
- 6 Garlic Cloves (minced)
- 1 tbsp. Ginger (minced)
- 1 tsp. Lime Juice
- 1 tsp. Sesame Oil
- 1 tbsp. Rice Wine Vinegar
- 2 tsp. Sriracha
- 1/4 c. Brown Sugar
- 1/2 Red Onion (chopped)
For Asian Slaw
- 10 oz. Coleslaw Mix
- 2 tbsp. Rice Wine Vinegar
- 1 tsp. Lime Juice
- 1/2 tsp. Sriracha
- 2 Garlic Cloves (minced)
- 1 tsp. Ginger (mashed)
- 1 tbsp. Soy Sauce
- 1/2 tsp. Sesame Oil
- 1/8 tsp. Black Pepper
- 1/8 tsp. Salt
For Sriracha Lime Crema
- 8 oz. Sour Cream
- 1 tbsp. Sriracha
- 1 tsp. Lime Juice
For Tortillas
- 1 1/2 c. Masa
- 1/2 c. AP Flour
- 1/2 tsp. Salt
- 1 tsp. Lime Juice
- 1 1/2 c. Warm Water
For Garnish
- Green Onion
- Extra Sriracha
- El Milargo Tortillas (if you aren’t making your own!)
Instructions
For Ribs
- Season liberally with Black Pepper, Salt, Garlic Powder, and Onion Powder at a ratio of 1:1:1/2:1/2 at 1 tbsp. per pound.
- Place pan on medium heat. Add Canola Oil/Sesame Oil (1:1). Brown each side of every Rib.
- Place all other ingredients from Rib Ingredients into Crock Pot. Turn Crock Pot to Hot.
- Place Ribs rib side down and cover. Flip rib once an hour.
- After 4 hours, pull Ribs and shred. Strain liquid into bowl. Place liquid back into Crock Pot. Add Corn Starch mixture. Place meat back into sauce.
For Asian Slaw
- Place all ingredients into mixing bowl.
- Set aside in fridge for 1 hour.
For Sriracha Lime Crema
- Mix all ingredients and place in fridge for 1 hour.
For Tortillas
- Mix Masa, Flour, and Salt. Add Lime Juice and Warm Water. Mix until evenly incorporated.
- Split into 20 balls (1 oz. per ball).
- Flatten to wanted thickness. (I use a Cast Iron Tortilla Press)
- Place dry pan on medium-low. Add flattened Tortillas flip after about 1 min. Take off heat after 1 more min.
To Build Taco
- Tortilla
- Slaw
- Rib Meat
- Crema
- Extra Sriracha
- Green Onions
Notes
BUY A TORTILLA PRESS! They’re not very expensive ($25 for cast iron) and they’ll last forever. The Tortillas are sooo much better than stuff from a bag.
There are quite a few ingredients but most people will have all of these laying around! (except the Meat)
