slow cooked short rib and pineapple tacos

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Slow-cooked short rib and pineapple tacos

Short ribs marinaded with pineapple and chilli, then slow cooked for hours, make an incredible taco filling. Serve with avocado and sour cream.

1 medium pineapple, peeled

1.5kg beef short ribs

1 tbsp cumin seeds

6 garlic cloves, peeled but left whole

4 spring onions, halved

Juice 1 lime

1 tbsp chipotle paste

30g coriander, separated into leaves and stalks

2 tsp vegetable oil

660ml lager (check it’s gluten free, if you need it to be)

For the salsa

1 tomato, deseeded and finely diced

2 spring onions, finely sliced

1 green chilli, deseeded and finely diced

Finely grated zest and juice ½ lime

To serve

1 red onion, sliced

2 ripe avocados

Juice 1 lime

12 small corn tacos, warmed

6-8 tsp soured cream (optional)

1 lime, cut into wedges

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