Mexican-ish Short Ribs

This is one of the easiest and TASTIEST recipes I've ever made. All you need is a crockpot.

Move aside Chipotle

Crockpot recipes are great for throwing something together and leaving it cook all day until you come home from work, or if you have a lot of running around to do. These short ribs are so easy and so tasty. Plus you can do it all for about $20. Not to mention, it will leave your house smelling absolutely f$*ing amazing...

Serves 2-3

Ingredients

• 4-5 short ribs

• 3 tsp of cumin

• 3 tsp of pepper

• 2 tsp of salt

• 1 tsp of cayenne

• 6 oz can of tomato paste

• 1/3 cup of chicken stock

• 5 cloves of garlic

• 1/2 of a large white onion

• 2 roma tomatoes

• 2 jalapeños

• 1/4 cup fresh cilantro

• queso fresco

• 1 avocado

• pico de gallo ingredients

Directions

1. Place short ribs in crockpot, coat meat with salt, pepper, cumin, and cayenne.

2. Chop onion, tomatoes, and jalapeños in large chunks, finely chop cilantro, and mince fresh garlic; add all to crockpot.

3. Add tomato paste and chicken stock. Stir pot, and cook on high for about 5-6 hours, or, on low for 8-10 hours.

4. As crockpot cooks, stir every hour or so. When meat has fallen off the bone and can be pulled apart easily, it's ready to eat!!

5. Make your pico de gallo, and serve short ribs with pico, queso fresco, and avocado.

That's it you guys, 5 steps. I told you it was easy! Don't you just love crockpots?

This is before stirring FYI

Tips and Tricks

Spiciness:

It's a good idea to give your crockpot a good taste of the sauce about half way through cooking to see if you need to add anything else to it. If you taste it and it seems too spicy for you, a good way to counteract the spiciness would be to add about 1-2 tbsp of brown sugar to crockpot and stir. If it's not spicy enough, adding another jalapeño with seeds or some more cayenne pepper will do the trick.

Serving:

When I first made this recipe, I was on a low carb diet, therefore no bread or grains of any sort, so I literally eat this meal in a bowl with queso fresco, avocado and pico de gallo and it is so damn tasty. However, you could serve this with spanish rice for a burrito bowl or even put it on a corn tortilla and have some pretty dank tacos. But no matter what you do, definitely serve with pico, queso fresco, and avocado... That is like a total must and the combination of all of those really makes this dish a knock out of the park.

TLDR; EAT THIS WITH PICO DE GALLO, AVOCADO, AND QUESO FRESCO!!!! :) you won't regret it.

*This dish is totally Keto/Low Carb friendly as is! Just don't eat it with rice or tortillas and you're doing good.