Guajillo Braised Beef Short Rib Taco Recipes
SWEET AND SPICY SHORT RIB TACOS
Provided by Marcela Valladolid
Time 7h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
- Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
- Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
- cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.
SLOW COOKER GUAJILLO PULLED BEEF SHORT RIB TACOS
The meat, cooked with the chilies, breaks down into a luscious meal with little effort. Add some corn tortillas and a green salad and you have a healthy dinner.
Provided by Broke Guy
Categories Meat
Time 10h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, until fragrant but not blackened. Set them aside on a plate.
- Heat 1 tablespoons oil in a skillet over medium-high heat.
- Add the onion to the skillet and cook, stirring occasionally, until it starts to brown (5 minutes). Add the garlic and cook for an additional 2 minutes.
- Pour in the beer, add the toasted chiles and turn down the heat to low. Simmer uncovered, stirring occasionally, until the chiles have softened and are pliable (5 minutes). Remove from the heat and let cool.
- Transfer the contents of the pot to a blender. Add the cumin, pepper, oregano, salt and water to the blender and blend the mixture on high speed until smooth.
- Add the short rib meat to the crockpot and then pour the sauce over the meat. Cook on low 8-10 hours or high 5-6 hours.
- Shred meat and serve with warm corn tortillas, chopped white onions, fresh cilantro, salsa and lime wedges. Enjoy!
Nutrition Facts : Calories 1419, Fat 127.1, SaturatedFat 54.1, Cholesterol 258.6, Sodium 2793.4, Carbohydrate 10.2, Fiber 2.2, Sugar 2.3, Protein 50.5
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