Pull Apart Beef Tacos
Tacos are simply a fantastic food group. If there was ever an edible that screamed, “Play with me,” tacos certainly fit the bill. They become breakfasts, deserts, and everything in between. When one ingredient in a recipe doesn’t thrill, just use a substitute. For example, use salsa instead of pico and swap out the guacamole for refried beans.
Ingredients
- Beef Ribs **
- Taco Sauce
- Butter
- Beef bone broth
- ½ tsp basil
- ½ tsp parsley
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground red pepper
- 1 onion chopped
- ½ cup fresh Cilantro chopped
- 1 lemon juiced
- Fresh Pico de Giallo (1 tbsp per taco)
- Shredded cheddar cheese
- Guacamole (2oz per person)
- 10- inch burrito shells
- ** Plan for 2-3 tacos per person; ¼ cup meat per each
Instructions
- Remove the silver skin on the underside.
- Lather the ribs in taco sauce.
- Mix the oregano, basil, parsley, garlic, onion, and red pepper together
- Apply the mix evenly on both sides of the ribs.
- Set your smoker to 250R
- Place the ribs into the smoker for 3 hours.
- Check at 2.5 hours. If the meat has pulled back from the bones, it’s done.
- Move the ribs into a pressure cooker, adding butter and beef broth.
- Pressure cook for 25 minutes, then cool the meat down for 15 minutes.
- Pull the meat off the bones, chopping it into bite-sized pieces
- Warm the shells
- Assemble meat in the center of the burrito.
- Top with cilantro, onion, and cheese.
- Put the pico on one side and the guacamole on the other. This way your guests can use as much as they want.