Mexican Short Rib Tacos
Ingredients
The meat
-
6–8
pieces
meaty beef short ribs
-
3–4
lbs
beef short ribs
-
2
Tablespoons
oil
The braising liquid
-
4
C
beef stock
-
1
16 oz
dark beer
-
5–6
pieces
dried New Mexico chilies
-
8
cloves
garlic
-
1
large
onion
-
1
Tablespoon
cumin seed
-
1
Tablespoon
coriander seed
-
1
stick
cinnamon
-
1
teaspoon
allspice
-
2
pieces
bay leaves
-
1
Tablespoon
Mexican oregano
-
2
Tablespoons
brown sugar
The toppings
-
1
large
onion
-
1
Tablespoon
olive oil
-
1/2
cup
queso fresco cheese
-
1
handful
cilantro
-
to taste
hot sauce
-
to taste
kosher salt
-
to taste
pepper
Instructions
- Preheat the oven to 300°F.
- Season the short ribs with salt and pepper, and sear them in a hot Dutch oven until browned on all sides.
- Remove the ribs and sauté onions and garlic in the same pot until golden.
- Add cumin, cinnamon, allspice, oregano, and bay leaves, stirring for a minute.
- Incorporate the crumbled chilies, beer, beef stock, and brown sugar, then return the short ribs to the pot.
- Cover tightly and bring to a boil, then transfer to the oven and braise for 3 hours.
- While the ribs are cooking, slice another onion and sauté until caramelized.
- After 3 hours, remove the ribs and skim the fat from the braising liquid.
- Shred the meat from the bones, mixing it with some of the braising liquid and chilies.
- Melt cheese on tortillas in the oven, then fill with meat, caramelized onions, cilantro, and hot sauce before serving.
Nutrition Facts (estimated)
Servings
4
Calories
655
Total fat
18g
Total carbohydrates
68.8g
Total protein
54.7g
Sodium
449mg
Cholesterol
125.4mg
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