Braised Short Rib Taco With Poblano Avocado Sauce

  • 2 poblano peppers, roasted, if desired, for more flavor
  • 1/2 cup cilantro, leaves lightly packed
  • 2 large avocados, pits removed and flesh scooped out
  • 1/4 cup lime juice
  • 3 garlic cloves, peeled and smashed
  • 2 tablespoons extra virgin olive oil, plus 2 tablespoons for coating meat
  • Salt and pepper, to taste
  • 2 1/4 pounds bone-in short ribs
  • 1 1/2 tablespoons Adams Reserve Lopez Family Rub, plus more as needed
  • 1/4 cup Wondra Flour
  • 2 limes, thinly sliced, ends discarded
  • 12 flour tortillas, plus more as needed
  1. In a food processor, combine poblanos, cilantro, avocados, lime juice, garlic, and 2 tablespoons of olive oil. Blend until smooth, then add salt and pepper. Refrigerate to allow flavors to meld. (Note: This step can be done a day ahead).
  2. In a bowl, toss short ribs with 2 tablespoons of olive oil, Adams rub, and flour.
  3. Place seasoned ribs in a slow cooker with sliced limes. Set heat to low and cook until meat is pull-apart tender, approximately 6 to 8 hours.
  4. Once the meat is tender, shred, and serve on tortillas. Garnish with avocado sauce and any other taco condiments as desired.