Short Rib Tacos with a Spicy Butternut Squash Crema
- 2 lb. short ribs
- 1 tbsp. olive oil
- salt & pepper
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. cumin
- 8 oz. beer
- 8 small corn tortillas
- 1 cup thinly sliced green cabbage
- 2 limes, 1 juiced, 1 cut into fourths
- 1/2 cup cooked butternut squash
- 1/4 cup greek yogurt
- 1/4 cup milk
- 1 chipotle pepper in adobo sauce
- 1/2 lime, juiced
- pinch of salt
30 minutes before you are ready to eat, mix the cabbage and the lime juice together in a bowl and set in the fridge to marinate.
Once the short ribs are tender enough to shred with a fork, remove from the crock pot and shred. Set aside.
To make the butternut squash cream, mix all ingredients in a food processor until smooth.
To assemble the tacos, add some of the short rib to the middle. Top with some shredded cabbage and the butternut squash crema.