Spicy Beef and Kimchi Tacos

This recipe is so easy, because you can make it in your slow cooker. You could also braise this in your oven if you would like. But who doesn’t love a slow cooker, right?

Start by adding the water, beef short ribs, sport peppers, and kimchi into your slow cooker. Give a gentle stir, then cover, and cook on low for 8 hours.

When you are ready to prepare your tacos, carefully remove the beef short ribs from the slow cooker and place them on a large platter. Your goal here is to remove all of the bones. As you can see in my photo on the related link, there are plenty of bones to remove.

Once the bones are removed, trim any excess fat, then chop the beef ribs. Once chopped, add the beef back into the kimchi mixture, and give a good stir.

Heat a skillet on medium heat. In another skillet, lightly toast the flour tortillas one at a time, just until they get a bit of char. Then place them on a plate and cover them to keep warm.

Into the other skillet, add some of the beef mixture, and get a nice sear on the beef. Then place the beef mixture into tortillas and top with the shallots and jalapeno.

Dig in. The flavors will blow you away. Not overly spicy, and you get this great, almost sweet flavor from the kimchi. No one would ever know there was kimchi in this dish. It really mellows out in the cooking process. These tacos might be one of my favorites now, and if you know me, I love tacos.