What will you need?

• beef short ribs
• salt
• avocado oil
• white onion
• garlic
• tomato paste
• dark beer
• beef stock
• cinnamon stick
• guajillo chiles
• bay leaves
• roma tomato
• corn tortillas
• cilantro and onion, for serving
• lime, for serving
• salsa verde, for serving

How to make it

Start by seasoning all sides of the short ribs with salt. Use more salt if needed to coat all the beef. Preheat a Dutch oven or any heavy-bottomed pot over medium-high and add in the avocado oil. Once the oil starts to smoke, lay in the beef. Sear the beef in batches, to not overcrowd the pot, until all sides are lightly browned. About 1-2 minutes per side. Overcrowding the pot will cause the heat to reduce and the meat will end up steaming rather than searing.  Remove the beef and set aside.

Reduce the heat on the pot to medium and add in the onion. Sauté for about five minutes, making sure to scrape any browned bits off the bottom of the pot from the meat using a wooden spoon. Once the onions are soft and translucent, add in the garlic and tomato paste and sauté for 1 minute. Pour in the beer and cook for 1 minute. Add back in the beef along with the beef stock, cinnamon stick, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for twenty minutes.

While the beef is simmering, add the guajillo chiles to a bowl and pour over boiling water. Use a smaller bowl or plate to place over to keep the chiles submerged in the water to rehydrate.

Remove the guajillo chiles from the water after twenty minutes and add to a blender along with the Roma tomato, cinnamon stick from the pot and 1 cup of the cooking liquid from the pot. Blend until smooth, then pour back into the pot. Give everything in the pot a good mix, cover and place in a 300˚ Fahrenheit oven for 4-6 hours until the beef is very tender. Once the meat is done cooking, remove the beef to a large bowl and shred. Pour some of the cooking juices in with the shredded beef and mix. Give it a taste and add salt if needed.

Warm some tortillas in a pan and add them to a serving plate. Add some of the shredded braised beef and top with fresh cilantro and onion, a squeeze of lime, and some salsa verde.

Beef Short Rib Tacos

4 from 11 votes

Recipe by Zachary Rodriguez Course: MainCuisine: Mexican

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 lbs beef short ribs

• 3 tsp salt

• 2 tbsp avocado oil

• 1 medium white onion, diced

• 6 garlic cloves, minced

• 3 tbsp tomato paste

• 1 cup dark beer, I like using Modelo Negra

• 2 cups beef stock

• 2 inch cinnamon stick

• 4 guajillo chiles, stems and seeds removed

• 2 bay leaves

• 1 Roma tomato

• 10-12 corn tortillas, warmed before serving

• Cilantro and onion, chopped for serving

• Lime, for serving

• salsa verde, for serving

Directions

• Start by seasoning all sides of the short ribs with salt. Use more salt if needed to coat all the beef. Preheat a Dutch oven or any heavy-bottomed pot over medium-high and add in the avocado oil. Once the oil starts to smoke, lay in the beef. Sear the beef in batches, to not overcrowd the pot, until all sides are lightly browned. About 1-2 minutes per side. Overcrowding the pot will cause the heat to reduce and the meat will end up steaming rather than searing.  Remove the beef and set aside.
• Reduce the heat on the pot to medium and add in the onion. Sauté for about five minutes, making sure to scrape any browned bits off the bottom of the pot from the meat using a wooden spoon. Once the onions are soft and translucent, add in the garlic and tomato paste and sauté for 1 minute. Pour in the beer and cook for 1 minute. Add back in the beef along with the beef stock, cinnamon stick, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for twenty minutes.
• While the beef is simmering, add the guajillo chiles to a bowl and pour over boiling water. Use a smaller bowl or plate to place over to keep the chiles submerged in the water to rehydrate.
• Remove the guajillo chiles from the water after twenty minutes and add to a blender along with the Roma tomato, cinnamon stick from the pot and 1 cup of the cooking liquid from the pot. Blend until smooth, then pour back into the pot. Give everything in the pot a good mix, cover and place in a 300˚ Fahrenheit oven for 4-6 hours until the beef is very tender. Once the meat is done cooking, remove the beef to a large bowl and shred. Pour some of the cooking juices in with the shredded beef and mix. Give it a taste and add salt if needed.
• Warm some tortillas in a pan and add them to a serving plate. Add some of the shredded braised beef and top with fresh cilantro and onion, a squeeze of lime, and some salsa verde.