Sweet Chili Beef Short Rib Tacos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Season beef short ribs with kosher salt and coarse ground black pepper.

Brown the beef short ribs in olive oil and drain off the excess oil.

Prepare the braising liquid by broiling 3 Roma tomatoes, 3 slices of red onion, and 1 Anaheim hatch chili until caramelized.

Coarsely chop the broiled vegetables and blend them until pureed, adding 1/4 cup apple cider vinegar and 2 tablespoons agave.

Add toasted and ground cumin seeds to the puree and blend again, thinning with dark Mexican beer if necessary.

Place the beef short ribs in a pot and pour the braising liquid around the meat without covering it.

Add a few sprigs of fresh oregano on top of the ribs.

Bring the pot to a simmer on the stove, then cover and transfer it to the oven for at least 1.5 hours.

Check the braising liquid halfway through, adding more beer or liquid if needed.

After about 2 hours, remove the beef from the oven, ensuring it is fork-tender, and discard any bones or gristle.

Mix the shredded beef with some of the braising sauce.

Warm corn tortillas and fill them with the short rib mixture, topping with queso fresco and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens