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.
FOR THE TACOS, SOAK:
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.
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.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 67mg 22%
Sodium 177mg 7%
Carbs 49g 16%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.