Start by adding the water, beef short ribs, sport peppers, and kimchi to your slow cooker. Give a gentle stir, then cover, and cook for 8 hours.
When you are ready to prepare your tacos, carefully remove the beef short ribs from the slow cooker and place them on a large platter. Your goal here is to remove all of the bones. As you can see in my photo, there are plenty of bones to remove.
Trim any excess fat, then chop the beef ribs. Once chopped, add the beef back to the kimchi mixture, and give a good stir.
Heat a skillet on medium heat. To another skillet, lightly toast the flour tortillas, just until they get a bit of char, the place them on a place, and cover them to keep warm.
To the skillet, add some of the beef mixture, and get a nice sear on the beef, then place the beef mixture into each tortilla and top with the shallots and jalapeno chili.
Dig in. The flavors will blow you away. Not overly spicy, but you get this great, almost sweet, flavor from that kimchi. No one would know, but you, if there was even kimchi in this dish as it mellows out in the cooking process. These tacos might be one of my favorites now, and if you know me, I love tacos. So the next time you are near a Mexican supermarket, stop in, look around, and pick up some beef short ribs! Hope you enjoy!