Beef Short Rib Tacos
Ingredients
Main Ingredients
beef short ribs (raw)
1361 g
salt
3 tsp
avocado oil
30 ml
white onion (diced)
1 piece
garlic (minced)
6 clove
tomato paste
48 g
dark beer
240 ml
beef stock
480 ml
cinnamon stick
1 piece
guajillo chiles (dried, stems removed, seeds removed)
4 piece
bay leaves
2 piece
roma tomato
1 piece
For Serving
corn tortillas (warmed)
12 piece
cilantro (chopped)
30 g
white onion (chopped)
60 g
lime
1 piece
salsa verde
120 ml
Instructions
Season the ribs
Season all sides of the short ribs with salt. Use more salt if needed to coat all the beef.
Sear the beef
Preheat a Dutch oven or heavy-bottomed pot over medium-high heat and add avocado oil. Once the oil starts to smoke, sear the beef in batches until all sides are lightly browned, about 1-2 minutes per side. Remove the beef and set aside.
Sauté aromatics
Reduce heat to medium. Add diced onion and sauté for 5 minutes, scraping browned bits from the pot. Once onions are soft, add garlic and tomato paste and sauté for 1 minute.
Deglaze with beer
Pour in the dark beer and cook for 1 minute to reduce slightly.
Simmer the braise
Return the beef to the pot along with beef stock, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Rehydrate chiles
While the beef simmers, place guajillo chiles in a bowl and cover with boiling water. Use a smaller bowl or plate to keep them submerged and rehydrate for 20 minutes.
Blend chile sauce
Remove rehydrated chiles and blend with roma tomato, cinnamon stick from the pot, and 1 cup of cooking liquid until smooth.
Braise in oven
Pour the blended sauce back into the pot and mix well. Cover and braise in a 150°C oven for 4-6 hours until the beef is very tender.
Shred the beef
Remove the beef to a large bowl and shred. Add some cooking juices to moisten and adjust salt if needed.
Warm tortillas and assemble
Warm corn tortillas in a pan. Fill each tortilla with shredded beef and top with chopped cilantro and onion, a squeeze of lime, and salsa verde.
Original recipe
Storage
Store beef and tortillas separately. Tortillas are best warmed fresh before serving.
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