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Nutrition Facts
Serving Size 176 g
(Approx. 8 Servings)
Amount Per Serving
Calories 410 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 6 g 30%
Trans Fat 1.5 g
Cholesterol 30 mg 10%
Sodium 930 mg 39%
Total Carbohydrate 47 g 16%
Dietary Fiber 9 g 36%
Sugars 2 g
Protein 18 g
Vitamin A 6% Iron 10%
Vitamin C 50% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Braised Short Rib Taco with Poblano Avocado Sauce

Prep Time
30 minutes
Cook Time
8 hours
Total Time
8 h 30 m
8  People


Recipe makes 8 Servings

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


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