Mexican Short Rib Tacos Recipe

Growing up in a Tex-Mex-loving household, I’ve always had a soft spot for tacos, but these short rib beauties take it to a whole new level of delicious! Trust me, once you start assembling these succulent, slow-braised beef short rib tacos with all the fresh toppings, you’ll understand why I say they’re worth every minute of the wait. Let’s dive into some flavor magic!

I adore the way luscious, flavor-laden Mexican Short Rib Tacos add authentic taste to any dinner table. With beef short ribs that are seared to a juicy, tender texture and infused with warm spices like smoked paprika and cumin, this recipe makes for an eat-happy meal.

Mounded with fresh cilantro and served with crumbles of tangy Cotija cheese, these tacos are a Mexican knockout.

Ingredients

• Beef Short Ribs: Rich in protein and flavor; tenderizes during slow cooking.
• Garlic: Adds robust flavor; contains antioxidants and anti-inflammatory properties.
• Smoked Paprika: Provides a smoky, sweet flavor; rich in vitamin A.
• Apple Cider Vinegar: Adds tangy acidity; may aid digestion and boost metabolism.
• Corn Tortillas: Gluten-free; source of fiber and whole grains.
• Cilantro: Fresh herb; contains vitamins A and C, aids digestion.
• Cotija Cheese: Salty, crumbly texture; rich in calcium and enhances flavor.

Ingredient Quantities

• 3 pounds bone-in beef short ribs
• 2 tablespoons vegetable oil
• Salt and pepper, to taste
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 cup beef broth
• 1 cup tomato sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 bay leaf
• 8-10 corn tortillas
• 1 cup fresh cilantro, chopped
• 1 cup crumbled Cotija cheese
• Sliced radishes, for garnish
• Lime wedges, for serving

How to Make this

1. Set your oven to 325°F (165°C) to warm up ahead of time. Then get started on the short ribs. They need a good amount of salt and pepper on them. Don’t be shy with it, as this is your main opportunity to flavor the meat.

2. In a big pot that can go in the oven or a Dutch oven, heat the vegetable oil on medium-high. Sear the short ribs on all sides until brown, then take them out of the pot and set them aside.

3. In the same pot, add the onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. Mix in the cumin, sheet of ground coriander, smoked paprika, and chili powder. For 1 minute, cook these spices until they are aromatic.

5. Add the beef broth, tomato sauce, and apple cider vinegar. Brown sugar and a bay leaf help provide a balance of flavors.

6. Submerge the short ribs in the liquid in the pot. Make sure they are returned to a gentle simmer.

7. Put a lid on the pot and move it to the preheated oven. Let it cook for
2.5 to 3 hours, or until the short ribs are tender and falling off the bone.

8. Take the pot from the oven and remove the short ribs. Use two forks to shred the meat, discarding the bones and excess fat.

9. Corn tortillas can be warmed in a medium-heat dry skillet or in the oven by wrapping them in foil.

10. Construct the tacos by layering each tortilla with shredded short rib meat. Add to each taco some chopped cilantro, fresh Cotija cheese, sliced radishes, a drizzle of salsa, and a squeeze of lime juice. These are the tacos you will taste south of the border.

Equipment Needed

1. Oven
2. Dutch oven or oven-safe large pot with lid
3. Skillet
4. Tongs
5. Cutting board
6. Knife
7. Measuring spoons
8. Measuring cups
9. Wooden spoon or spatula
10. Forks for shredding meat
11. Foil (for warming tortillas)

FAQ

• Can I use boneless short ribs instead of bone-in? Sure, you can use boneless short ribs, but using beef short ribs with the bone intact adds way more flavor to the dish.
• What can I substitute for Cotija cheese?If Cotija is unavailable, feta cheese is a good substitute.
• Can I make these tacos spicier?Diced jalapeños or cayenne pepper can be added to the meat to amplify its heat level.
• How long should I cook the short ribs?Brown for 5-7 minutes, then simmer for 2.5 to 3 hours until fork tender.
• Can this recipe be made in a slow cooker?Affirmative, once searing is complete, move all ingredients to a slow cooker and set it to low. Let them cook together for 8 hours.
• What is a good side dish for these tacos?These tacos pair well with fresh avocado salad or with corn on the cob.
• How can I make the tacos gluten-free?Make certain that your corn tortillas are certified gluten-free.

Mexican Short Rib Tacos Recipe Substitutions and Variations

Two tablespoons of vegetable oil may be replaced with olive oil or canola oil.
1 large onion, diced: Substitute with 2 shallots, diced.
1 cup beef broth: Replace with chicken broth or vegetable broth.
1 cup tomato sauce. Substitute with crushed tomatoes or tomato puree.
One tablespoon of brown sugar: You can substitute this with one tablespoon of honey or maple syrup.

Pro Tips

1. Searing for Flavor When searing the short ribs, ensure the oil is hot enough to achieve a deep brown crust. This caramelization adds a rich depth of flavor to the dish.

2. Deglazing the Pot After searing the ribs and cooking the onions, use a splash of beef broth to deglaze the pot. Scrape up any browned bits stuck to the bottom; these contribute immense flavor to the sauce.

3. Spice Blooming Before adding liquids, take a moment to toast the spices in the pot. Cooking them with the onions and garlic for a minute will enhance their flavors and fully develop the spice profile.

4. Flavor Enhancement For an extra kick, consider adding a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce while adding the liquids. This will introduce a smoky heat to the dish.

5. Skimming Fat After cooking, let the cooking liquid sit for a few minutes to allow the fat to rise to the top. Skim off excess fat to ensure a cleaner and more balanced sauce that isn’t too greasy.