Braised Short Rib Tacos
This is a go-to recipe for me when I’m in the mood for a braised meat taco and it’s always a crowd pleaser. It does take some time to prepare, but it’s well worth it. I love the meals that you can place in the oven and forget about them for multiple hours.
Ingredients:
For the braise
2-3lbs boneless short ribs
2 white onions
1 head of garlic
1 can chipotle in adobo (add less for spice sensitivity)
3 tbsp tomato paste
1 quart chicken or beef stock
2 tbsp ground cumin
2 tbsp ground coriander
dash of apple cider vinegar
Toppings
Tortillas of choice
Sliced radishes
Diced white onion
Ciltantro
Limes
Method:
Season short ribs with salt & pepper
Seer short ribs on all sides until browned
Dice 1.5 white onions. Cut head of garlic in half length wise.
Remove short ribs from pan once browned and add in onion & garlic. Scrape fond off the bottom of the pan and mix with onions- continue to sauté on med heat until translucent (4-5 minutes)
Once translucent add in cumin & coriander. Sauté for another 2 minutes
Add tomato paste and cook down for 1-2 minutes until deepened in color.
Add chipotle in adobo and repeat cooking down process.
Add 1 quart of stock to the pan and a dash of cider vinegar. At this point you want to add this braising liquid to a dutch oven or other oven safe dish
Add short ribs into oven safe dish with braising liquid.
Cover & bake at 300 for 3-4 hours depending on thickness of meat.
Once short ribs are fork tender. Remove dish from oven.
Remove short ribs from dish and place into separate vessel and let sit.
Strain braising liquid into a small pot. Skim as much fat off the surface as possible. Once strained & skimmed, boil and reduce braising liquid until thickened.
Shred your short ribs and combine with reduced braising liquid. Can also add more chipotle at this point if you like more heat.
Chop your cilantro, radish & remaining half onion.
Quarter your limes
Toast your tortillas
Assemble your tacos & squeeze lime juice over top
