Mexican Beef Rib Taco Boats
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Mexican Beef Rib Taco Boats
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 55minutes |
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Ingredients
- 1.4kg Beef Ribsuse more of less to your preference
- 2tbsp Vegetable Oil
- 375g Enchilada SauceI use 1 jar of Old El Paso
- 30g Taco SeasoningI use 1 packet Old El Paso
- 1/2tbsp Ground Cumin
- 8 Tortilla Boatswarmed – I use 1 packet Old El Paso Stand ‘N’ Stuff Tortillas
- 435g Refried Beanswarmed – I use 1 can Old El Paso
- 2cups CabbageGreen cabbage – shredded
- 100g Paneer Cheesecrumbled
- Coriander Leaveschopped to garnish
Instructions
- Heat vegetable oil in a large frying pan on medium high heat.
- Add ribs to frying pan, meat side down first, and cook for 2 -3 minutes until browned.
- Turn ribs and cook a further 2 minutes or so. Remove from heat and set aside.
- In a pressure cooker, add enchilada sauce, taco seasoning and ground cumin. Stir to mix through..
- Add ribs to mixture in pressure cooker and coat with the enchilada sauce. Note: depending how your ribs are packaged you may need to cut them up into 3 or 4 slabs to easily fit into your pressure cooker.
- Cook in pressure cooker for about 45 minutes.
- Once cooking is complete, remove ribs from pressure cooker and shred meat from the bones. Note: discard bones and any cartilage so you are only left with the shredded rib meat.
- Place meat in a bowl and add about 1/2 cup of the enchilada sauce, from the pressure cooker, to the bowl. Stir the sauce through to coat the shredded meat.
- Heat the refried beans and tortillas (tortilla boats) per package directions.
- Spread refried beans along the base of each taco boat.
- Divide rib meat and place on top of refried beans in each tortilla boat.
- Top each boat with shredded cabbage, crumbled paneer and garnish with coriander and serve. Note: serve with lime wedges if that is your preference.