Spicy Beef Short Rib Taco Recipes

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SHORT RIB TACOS



Short Rib Tacos image

Whenever we go to Houston to visit family, we like to track down cabeza-cow's head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. -Anai Yost, Bothell, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons canola oil
6 bone-in beef short ribs
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium carrots, finely chopped
1 small yellow onion, finely chopped
2 tablespoons baking cocoa
1 can (15 ounces) tomato sauce
1 bottle (12 ounces) dark beer or beef broth
Water, optional
12 corn tortillas (6 inches), warmed
3/4 cup pico de gallo
3/4 cup queso fresco or crumbled feta cheese

Steps:

  • Preheat oven to 325°. In an ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with tongs., Reduce heat to medium. Add carrots and onion to drippings; cook, stirring frequently, until starting to brown, 3-5 minutes. Add cocoa; toast, stirring frequently, until aromatic, 1-2 minutes. Add tomato sauce and beer, stirring to loosen browned bits from pan. Bring to a boil; simmer 2-3 minutes. , Return ribs to pan; add water, if necessary, to cover. Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove from oven; drain, reserving juices. When cool enough to handle, remove ribs from pan and remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from reserved juices. Return meat and juices to Dutch oven; heat through. Serve on tortillas with pico de gallo and queso fresco.

Nutrition Facts : Calories 508 calories, Fat 26g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 557mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 37g protein.

SWEET AND SPICY SHORT RIB TACOS



Sweet and Spicy Short Rib Tacos image

Provided by Marcela Valladolid

Time 7h40m

Yield 6 servings

Number Of Ingredients 13

4 dried ancho chiles*, stemmed, seeded, and ribs discarded
1 medium onion, quartered
3 garlic cloves, coarsely chopped
1/3 cup brown sugar
1 tablespoon apple cider vinegar
1 1/2 cups low-sodium beef broth
1 teaspoon salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
6 pounds beef short ribs
1 tablespoon vegetable oil
Warm corn tortillas
Mexican crema or sour cream
1/2 cup chopped fresh cilantro leaves

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.

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