Mexican Short Rib Tacos I Week 10 Taco Tuesday Cookbook Recipe!

short ribs

🥗Healthier: chicken thighs

💰Cheaper: beef chuck roast

Chicken thighs reduce fat while still being juicy.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber.

avocado

🥗Healthier: smashed peas

💰Cheaper: sour cream

Smashed peas provide creaminess with fewer calories.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

Season short ribs with salt, black pepper, chili powder, and cumin.

Heat olive oil in a large pot over medium-high heat until shimmering.

Sear short ribs on all sides until browned, about 3-4 minutes per side.

Remove short ribs and set aside. Add chopped onion and garlic to the pot.

Sauté onion and garlic until softened, about 3-5 minutes.

Add beef broth, bay leaves, and diced tomatoes to the pot.

Return short ribs to the pot and bring to a simmer.

Cover and reduce heat to low, braising for 2-3 hours until tender.

Remove short ribs and shred the meat, discarding bones and excess fat.

Warm corn tortillas on a grill or skillet until pliable, about 30 seconds per side.

Assemble tacos by placing shredded meat on tortillas and topping with cilantro, diced onion, and avocado.

Squeeze fresh lime juice over the tacos before serving.

Cooking Techniques

Equipment Needed

Spice Level: