MY KOREAN SHORT RIB/MEXICAN FUSION TACO'S

My Korean Short Rib/Mexican Fusion Taco's image

Provided by barbara lentz @blentz8

Number Of Ingredients 21

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FOR THE KOREAN SHORT RIB
2 pound(s) beef short ribs
1 medium onion chopped
6 clove(s) garlic minced
4 cup(s) beef broth
1 large carrot sliced
1 cup(s) red wine
3 sprig(s) fresh thyme
1 - bay leaf
FOR THE KOREAN TACO SAUCE
1 tablespoon(s) gochujang
1/3 cup(s) sugar
1/4 cup(s) soy sauce
1 teaspoon(s) toasted sesame oil
FOR THE TACO'S
8 - corn tortillas
2 cup(s) shredded lettuce
1 cup(s) pico or salsa of your choice
2 large jalapeno peppers seeded and sliced
- fresh cilantro chopped
1 - lime cut into wedges

Steps:

For the Korean Ribs. Place all ingredients for ribs in a slow cooker. Cook on low 8 hours. Remove meat from slow cooker and shred. Strain the beef broth through a fine mesh strainer and keep the broth for other dishes.
For the Korean Taco Sauce Mix all the ingredients for the sauce together in a medium saucepan. Cook until the sugar has dissolved.
To assemble the taco's Warm the corn tortillas Top with the ribs meat Pour the Taco Sauce over the meat. Top with lettuce, Pico, Jalapeno, and cilantro. Squeeze a little lime on top. Serve