Short Rib Tacos, Salted Lime Cabbage, Pickled Onions, Toasted Cumin Sour Cream, & Mexican Street Corn

Don’t ever let anybody tell you that you' can’t achieve your dreams… especially if your dreams involve tacos. Those people don’t know anything anyway.

Don’t ever let anybody tell you that you' can’t achieve your dreams… especially if your dreams involve tacos. Those people don’t know anything anyway.

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Ingredients for Beef Ribs

3 pounds of beef short ribs

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

8 ounces of beer (Corona or an IPA)

Lime Salted Slaw

1/2 small head of green cabbage, thinly sliced

1 lime, zest and juice

3/4 cup lime juice

1/4 cup red wine vinegar

1 tablespoon of salt to boil in sauce pan

4 ounces fresco cheese, crumbled

Pickled Onions

1 purple onion

4 limes juiced

 

Mexican Street Corn

4 ears of corn

3 tablespoons olive oil

Mayo

Salt

Pepper

4 limes juice

Chili powder

4 tablespoons of fresh chopped Cilantro

 

Directions for the Short Ribs

  1. (Do this early in the morning)! Get your short ribs and make the seasoning by way of mixing in a small bowl (salt, pepper, smoked paprika, garlic powder, onion powder, ground cumin). Pan sear your short ribs in a large skillet in butter for about a minute.

  2. Take them out and put them in the crockpot and then sprinkle your seasoning over them. Add beer.

  3. Turn your crockpot on low and let them cook for 8 hours. At hour 7 go and turn them over in the sauce one time. The meat will literally be falling off the bones! Remove the bones and shred the beef. 

 Directions for the Pickled Onions

Thinly slice one onion, place in a bowl, add the juice of four limes, and place in the refrigerator.

Directions for the Salted Lime Slaw

  1. In a large bowl combine cabbage, lime zest, lime juice, and a bit of salt. Then put in the fridge. 

Toasted Cumin Sour Cream

Directions for Sour Cream

  1. Toast cumin seeds in a skillet for about one minute (until really fragrant).

  2. Scrape them into sour cream.

  3. Add garlic powder, stir well.

  4. Place this in the refrigerator and let the flavors meld.

Directions for the Mexican Street Corn

  1. Preheat oven to 350.

  2. Cover the corn in olive oil, add salt and pepper, and roast about 35-40 minutes.

  3. Take out and add light mayo (heavy if you like), sprinkle with chili powder, cilantro, and a wedge of lime juice. 

Enjoy Sunday - Saturday.