These Beef Costillas Tacos are made with thin, flanken-style beef short ribs marinated in a bold Mexican-inspired marinade, then seared quickly over blazing-hot coals. The high heat gives the costillas smoky, charred edges while keeping the meat juicy and flavorful. Chop them straight off the grill and pile them into warm corn tortillas with onion, cilantro, salsa, and plenty of lime.

What will you need?

• Beef short ribs, cut flanken style (cross cut)
• salt
• avocado oil
• cumin
• ancho chili powder
• brown sugar
• soy sauce
• juice from an orange
• juice from a lime
• cilantro stems
• white onion
• garlic
• jalapeno
• salsa, for serving
• corn tortillas, for serving
• cilantro and onion, for serving
• lime, for serving

How to make it

Season the beef on all sides with salt. To a large mixing bowl, add avocado oil, cumin, ancho chili powder, brown sugar, soy sauce, orange juice, lime juice, white onion, garlic, jalapeno, and cilantro stems. Mix to combine.

Add the meat to a dish and pour over the marinade. Rub in the marinade until all the beef is coated. Let marinate in the fridge for 1 hour and up to overnight for best results.

When ready to cook the meat. Remove from the fridge for 20 minutes before cooking. I love grilling these over hot charcoal until seared and the internal temperature is around 135F. You can also cook these in a hot skillet. Once cooked, place on a plate and cover with foil. Let rest for 15 minutes.

Once rested, remove the meat from the bones and chop into bite-size pieces. Warm some tortillas and pile on some chopped beef. Garnish with salsa, cilantro, onion, and a squeeze of lime. Hope you enjoy!

Beef Costillas Tacos

0 from 0 votes

Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2-3 lbs beef short rib, cut flanken style

• 2-3 tsp salt

• 1/4 cup avocado oil

• 2 tsp cumin

• 2 tsp ancho chili powder

• 1 tbsp brown sugar

• 2 tbsp soy sauce

• juice from 1 orange

• juice from 1 lime

• 1/2 white onion, sliced

• 1 jalapeno, chopped

• 4 garlic cloves, minced

• 1/4 cup cilantro stems, chopped

• corn tortillas, warmed for serving

• cilantro and onion, for serving

• salsa, for serving

• lime, for serving

Directions

• Season the beef on all sides with salt. To a large mixing bowl, add avocado oil, cumin, ancho chili powder, brown sugar, soy sauce, orange juice, lime juice, white onion, garlic, jalapeno, and cilantro stems. Mix to combine.
• Add the meat to a dish and pour over the marinade. Rub in the marinade until all the beef is coated. Let marinate in the fridge for 1 hour and up to overnight for best results.
• When ready to cook the meat. Remove from the fridge for 20 minutes before cooking. I love grilling these over hot charcoal until seared and the internal temperature is around 135F. You can also cook these in a hot skillet. Once cooked, place on a plate and cover with foil. Let rest for 15 minutes.
• Once rested, remove the meat from the bones and chop into bite-size pieces. Warm some tortillas and pile on some chopped beef. Garnish with salsa, cilantro, onion, and a squeeze of lime. Hope you enjoy!