Ingredients
Cilantro, chopped
Salsa verde
Cabbage, salted and dashed with lime juice
Lime slices
Avocado slices
Salt to taste
1/4 cup heavy cream
1/2 cup greek yogurt
1 garlic clove, minced
2 limes, juiced
1 large handful cilantro, chopped
Warm flour tortillas
1/4 cup beef broth
1/2 tablespoon salt
1/2 tablespoon cumin
1 bay leaf
1/4 cup barbecue sauce (not spicy)
2 cloves garlic, minced
1 lime, juiced
1/2 white onion, chopped
2 chipotle peppers in adobo sauce, chopped
3 pounds short ribs
1 tablespoon olive oil
Step by step
Using the Chef’s Knife from your KitchenAid® 11pc Professional Series Cutlery Set, chop up the chipotle peppers in adobo sauce, onions, limes, and garlic. Juice the lime. Set your ingredients aside.
Place a KitchenAid® 3.5-Quart Sauté on the Gas Cooktop. Add 1 tablespoon of olive oil. Over medium heat, brown the short ribs on all sides. You don’t want to cook the short ribs, you just want to get a nice sear on the outside.
Add the short ribs along with all of the ingredients for the tacos (minus the tortillas) to a KitchenAid® Multi-Cooker. Cook on low for about 8-10 hours.
When the short ribs are done, pull the meat from the bones. Discard the bones and the bay leaf. Using two forks, shred the meat and discard any fat. Add salt to taste. Scoop the meat directly from the Multi-Cooker when serving, or set the meat onto a plate. To warm the tortillas and get a nice char, fire them directly on the Gas Cooktop over medium-low heat. Be careful not to burn them.
When the tacos are almost done, add all of the Cilantro Lime Crema ingredients to a small bowl and mix to combine. Set aside until ready to serve.