This is a lot of things I like to eat. I love short ribs, I like cheese, I like salsa, I love tacos. I have put all of these things in a convenient egg roll. Now, the cooking liquid is eclectic: gochujan paste, beef stock, tomatoes, onion, ginger, and garlic. There is some heat. Topped with salsa, cheese, lettuce, and some crema. I hope you like it.

2 cups beef short ribs, boneless
1 15-ounce can whole tomatoes
1/4 cup gochujan paste
8 ounces beef stock
1/2 red onion, diced
1 tablespoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon salt
1/2 teaspoon black pepper
8 street taco tortillas
1 cup cheddar cheese, grated
1/2 cup minced onions
1 cup shredded lettuce
1/2 cup crema
1/2 cup salsa

Heat oven to 325.

Coat the ribs with gochujan paste, garlic, ginger, salt, and pepper.

In a medium casserole pan add tomatoes, beef stock, and water. Cover. Place in oven.

Bake for 3 hours; check for fork tenderness. Cook until tender.

Heat tortillas in microwave for 20 seconds

Shred short rib.

Assembly:
Tortilla
Short rib
Onion
Cheese
Lettuce
Salsa
Crema