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    You are in: Home / Recipes / Mexican Short Ribs Crock Pot Recipe
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    Mexican Short Ribs Crock Pot

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    Punky Julster's Note:

    Prep time is for browning the ribs.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large skillet brown ribs; pour off excess fat.
    2. 2
      Mix beef consomme; with dry taco mix; add green pepper.
    3. 3
      Add to meat to crock pot; pour sauce over ribs.
    4. 4
      Cover over and cook on LOW for 6 to 8 hours.

    Ratings & Reviews:

    • on January 11, 2007

      35

      I actually found this same recipe on another site and thought of checking to see if it was on here before I added it. (oukosher.org) Well, I used pork ribs instead of beef and added a pinch of (curry, red pepper, cumin, corriander, onion powder and chili powder) and 1 teaspoon garlic. I loved it. The way I did it made it a bit spicier but it was really good. A classic Mexican flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2006

      55

      My son and I loved these. We put it in a tortilla with sour cream and cheese. Wonderful!! This recipe has a really good flavor. I like the others did not brown the ribs first, but they still tasted great! I also used a red bell pepper instead of green since that was all I had on hand. I will freeze the leftovers with some of the juice for a quick meal later! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2006

      55

      I didn't brown the ribs, either, and it still turned out great. I threw this together in the morning before I went to work on a chilly, rainy day, and walked in the door later to a great aroma and a tasty meal, as though I had slaved in the kitchen for about 5 minutes worth of effort. I added some sliced onion, as well as a mixture of green and red bell peppers, since I had both on hand. I served this beside/over broad egg noodles with sour cream on the side, a la Mexican stroganoff. I did have to add a bit of water after I got home (after about 8 hours), since the meat had absorbed quite a bit, and I wanted it a bit wetter for my noodles. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Mexican Short Ribs Crock Pot

    Serving Size: 1 (364 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1186.4
     
    Calories from Fat 986
    83%
    Total Fat 109.5 g
    168%
    Saturated Fat 47.6 g
    238%
    Cholesterol 229.8 mg
    76%
    Sodium 406.3 mg
    16%
    Total Carbohydrate 1.0 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.2 g
    0%
    Protein 45.7 g
    91%

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