Beef Rib Tacos, Corn Tortillas, & Crunchy Coleslaw

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Easy meals have become a highly desired thing in our crazy fast-paced world we live in today. It is so easy to grab dinner from one of the abundant fast-food restaurants that surround us every day. Your family is sure to love this budget friendly, quick, and easy crockpot meal with homemade corn tortillas and freshly made crunch coleslaw.

Mix the coleslaw the night before, place in the refrigerator and let it chill. Put meat in the crockpot in the morning. Make homemade tortillas and shred meat just prior to serving meal.

Crockpot Beef Ribs

3.5 pounds beef ribs

1 can crushed tomatoes

1/3 cup chilpotle peppers in adobo sauce

1 Tablespoon freshly grated ginger

3 chopped cloves garlic

1/4 c. extra virgin olive oil + 2 tablespoons for browning beef ribs

seasonings to coat ribs:

onion salt

garlic salt

pepper

cumin oregano

Directions:

1. Coat ribs with seasonings and brown ribs 1-2 Tablespoons of extra virgin olive oil

2. Add all ingredients and ribs to crockpot.

3. Cook on low for 6-8 hours or until meat easily falls off the bones.

4. Remove meat from crockpot and shred off bones. Add juices from crockpot enough to keep meat moist.

   
   

   Corn Tortillas

   Take the time to make these naturally gluten-free tortillas for your family instead of using processed tortillas.

   I found this recipe for Corn Tortillas by Gimme Some Oven to be the easiest and most delicious homemade corn tortillas, so I am linking it here: Homemade Corn Tortillas. Hey, I have found if it works, don't change it! This recipe by Gimme Some Oven is a healthy gluten-free recipe using only Mesa corn flour, water, and sea salt. The only thing I did differently from the recipe is roll the tortillas with a small marble rolling pin on wax paper and then peel off the wax paper before cooking them.

   Directions for rolling out tortillas:

   Put a small ball of dough on the wax paper, fold the wax paper over and then roll with a small rolling pin. Unfold wax paper and peel the wax paper off the tortilla. Place in the pan to cook.

Crunchy Cole Slaw

This is a great make ahead recipe and will taste better if allowed to marinate overnight.

1 package of cole slaw mix

1/3 head red cabbage thinly sliced and chopped

1/2 cup chopped red onion

1/2 cup chopped red bell pepper

1-2 Tablespoons chopped jalapeno (with seeds removed)

Dressing

1/4 cup extra virgin olive oil

1 tablespoon spicy mustard

1 Tablespoon Apple Cider Vinegar

1/4 cup Roasted Pineapple & Habenero Sauce Glaze & Finishing Sauce (Robert Rothschild)

Directions

1. Chop and mix vegetables together.

2. Mix dressing ingredients in food processor or blender.

3. Mix all ingredients together and chill for 1-2 hours or overnight (when possible).

This crunchy cole slaw tastes great on top of rib tacos or served as a side dish.

Toppings

Creamy feta cheese and niblet corn are shown in the photo. Additional toppings: chopped tomatoes, lettuce, grated mexican cheese, or dried crunchy jalapenos.

Please leave a comment and let us know if you tried these recipes and enjoyed the meal. Follow along at www.journeywithodells.com for more recipes and adventures.