Description
Delicious braised short rib tacos made with Guajillo and Ancho chiles for a rich flavor.
Ingredients
Scale
- 6 dried Guajillo chiles (stemmed and deseeded)
- 4 dried Ancho chiles (stemmed and deseeded. Sub for canned chipotles)
- 3 pounds chuck roast (cut into 4 chunks)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 2 tablespoons vegetable oil (divided)
- 3 vine tomatoes (quartered)
- 1 white onion (quartered)
- 8 cloves garlic (peeled and smashed)
- 4 cups low sodium beef broth
- 1 ½ pounds bone-in short ribs
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 cinnamon stick
- ½ cup orange juice
- ¼ cup apple cider vinegar (or lemon juice)
- 15 corn tortillas (flour or cassava flour tortillas also work)
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped yellow onion
- ½ cup chopped fresh cilantro
- Fresh limes wedges (for serving)
Instructions
- Place the Guajillo and Ancho chiles in a bowl full of near-boiling water. Allow the peppers to soak for at least 30 minutes.
- While the peppers soak, season the chuck roast chunks with salt and pepper to taste.
- Heat 1 tablespoon of oil in a large Dutch oven set over medium-high heat. In 2 batches, sear the roast on all sides, using more oil as needed. Transfer the seared chuck roast to a plate and set aside.
- Add the remaining oil, tomatoes, onion, and garlic to the pot. Cook for 2-3 minutes.
- Pour in the beef broth to deglaze the pot.
- Drain the water and transfer the hydrated chiles from the bowl of water to the pot. Add the short ribs, spices, and cinnamon stick. Bring the mixture to a boil, reduce the heat, and maintain a gentle simmer for 30 minutes.
- Remove the short ribs and add to the plate with the seared roast. Skim the top of the pot to remove any impurities from the bone cooking out. Remove the cinnamon stick and discard. Transfer about 1 ½ – 2 cups of the braising liquid to a bowl. Cover the bowl and refrigerate.
- Use an immersion blender to blend the remaining pepper and tomato mixture until smooth.
- Return the short ribs, seared beef, and any juices back to the Dutch oven. Add the orange juice, apple cider vinegar, salt, and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for at least 3-4 hours.
- When the beef is cooked through, remove the short rib bones. Shred the meat with 2 forks.
- Remove the reserved braising liquid from the refrigerator. Working 1 tortilla at a time, dip the tortilla in the reserved liquid. Place the tortilla on a large skillet set over medium heat.
- Top half of the tortilla with 1-2 tablespoons of shredded cheese, 2-3 tablespoons of shredded beef, and a sprinkle of onion and cilantro. Fold the tortilla in half to close.
- Cook the tacos for 30-45 seconds on each side until crisp. Transfer to a serving platter and squeeze fresh lime juice over the top.
- Repeat with the remaining tortillas and serve with any remaining braising liquid on the side for dipping.
Notes
- Ensure the chiles are fully hydrated before adding them to the pot.
- Blending the sauce will create a smooth texture ideal for the tacos.
- Adjust seasoning according to your preferences.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos