![Beef Short Rib Tacos](http://images.ctfassets.net/uw7yiu2kuigc/2a4k9Xb8dqMKeSOGuwy2GG/f0a44ae3ecdcec857d1250dd3a957480/Beef-Short-Rib-Tacos-Lead.jpg)
Lunch / Dinner
Beef Short Rib Tacos
Feed family and friends with these slow-cooker Beef Short Rib Tacos. A riff on the classic Cuban ropa vieja, this recipe takes a Mexican-inspired twist with a tomatillo salsa, merging culinary borders to bring you the flavors of sunny locales.
Ingredients
FOR THE TACOS, SOAK:
BROWN:
DEGLAZE:
STIR IN:
FOR THE SALSA, PULSE:
Short ribs are rectangles of beef cut from the rib section. English-cut ribs are cut between the bones, leaving a thick piece of meat sitting on one bone piece.
Instructions
For the tacos, soak guajillos and chipotles in a bowl of boiling water, covered, until softened, 15–30 minutes; drain, seed, and chop.
Brown ribs, meaty side down, in oil in a sauté pan over medium-high heat, 7–10 minutes; transfer to a 5- to 6-qt. slow cooker.
Add guajillos, chipotles, poblanos, onions, and garlic to same pan and sauté over medium-high heat until softened, 3 minutes.
Deglaze pan with broth and vinegar, scraping up any brown bits; add oregano. Pour broth mixture over ribs. Cover slow cooker and cook ribs until fork-tender on high setting, 4 hours, or low setting, 6–8 hours.
Transfer ribs to a platter and tent with foil. Strain slow cooker liquid through a fine-mesh sieve; reserve solids and liquid.
Purée solids in a food processor. Skim and discard fat from liquid, then pour liquid into a saucepan; bring to a boil and cook until thick, 5 minutes. Stir in puréed vegetables; season with salt and pepper.
Remove meat from bones and shred with two forks, discarding fat and gristle. Stir meat into sauce and bring to a boil.
Stir in tomatoes; season with salt and pepper.
For the salsa, pulse tomatillos, onion, cilantro, and jalape&tildeno in a mini food processor until diced.
Stir in avocado and season salsa with salt.
Serve short rib meat with tortillas, salsa, and cilantro.
![Soaking dried chiles in hot water softens their flesh so they’re easier to purée in the food processor.](http://images.ctfassets.net/uw7yiu2kuigc/f3f91ae16d40f1745b9949e23243c5b7014585a0bee759eeffb072dd326bcc3e/63b89b8642e4fdb6935c612a940eb671/step1.jpg?fit=crop&w=286&h=365&f=top)
Soaking dried chiles in hot water softens their flesh so they’re easier to purée in the food processor.
![Add the puréed vegetables back to the cooking liquid to intensify the flavor and add natural body.](http://images.ctfassets.net/uw7yiu2kuigc/ca4b4ea1cc3440a8bb5671ffd947973f79740265cb0e947d8294b106e6fadfbd/9f21608b8d75c8ad09250ad768e1c215/step2.jpg?fit=crop&w=286&h=365&f=top)
Add the puréed vegetables back to the cooking liquid to intensify the flavor and add natural body.
![Allow the short ribs to cool slightly, then remove meat from bones and shred using two forks.](http://images.ctfassets.net/uw7yiu2kuigc/84ffbe7a96f73f8edc0dacca9cc06574763036f36000b8bc2cdd931f628d12c1/f02b6dba153d656addfa8d9a9e030cd2/step3.jpg?fit=crop&w=286&h=365&f=top)
Allow the short ribs to cool slightly, then remove meat from bones and shred using two forks.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 483
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 67mg 22%
Sodium 177mg 7%
Carbs 49g 16%
Fiber 4g 16%
Protein 27g
*Percent Daily Values are based on a 2,000 calorie diet.