Short Rib Tacos with Chipotle Tomato Sauce and Fresh Toppings Recipe
These tender and flavorful Short Rib Tacos feature slow-braised beef short ribs cooked in a smoky chipotle-tomato sauce and served with warm tortillas and fresh toppings. Perfect for a hearty meal that combines rich, melt-in-your-mouth meat with zesty lime and vibrant garnishes.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Meat and Sauce
- 1.8 kg beef short ribs (4 lb)
- 1 ¼ cup beef stock (310 ml)
- 400 g tinned crushed tomatoes (14 oz)
- ⅓ cup chipotle in adobo, chopped or blended to a paste
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 ½ teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 tablespoon brown sugar
- 1-2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
Serving
- 16 flour or corn taco tortillas
- Jalapeno relish (optional)
- Avocado, sliced (for topping)
- Shredded cabbage or lettuce (for topping)
- Sour cream (for topping)
- Creamy feta cheese (for topping)
- Fresh coriander (cilantro) (for topping)
Instructions
- Preheat Oven: Preheat the oven to 180°C (160°C fan) / 350°F to prepare for slow braising the short ribs.
- Trim Ribs: Trim visible excess fat from the top of the ribs to reduce greasiness during cooking.
- Brown the Ribs: Heat 1 tablespoon of vegetable oil in a Dutch oven or large oven-safe braiser pan over medium-high heat on the stovetop. Add the ribs in 2-3 batches and brown on all sides to seal in flavor. The ribs do not need to be cooked through at this stage.
- Prepare Sauce: Remove browned ribs temporarily. Add beef stock, crushed tomatoes, chipotle in adobo, apple cider vinegar, garlic, diced onion, salt, cumin, oregano, and brown sugar into the same pan. Mix well to combine all sauce ingredients.
- Braise Ribs: Return the ribs to the pan, coating them thoroughly with the sauce. Place the pan uncovered in the preheated oven and bake for 2 hours, turning the ribs over after 1 hour to ensure even cooking and tenderness.
- Prepare Sides: While the meat is cooking, prepare any toppings or sides such as sliced avocado, shredded cabbage, and warm tortillas.
- Finish Braising: Cover the pan with a lid or aluminum foil and continue baking for an additional 30 minutes or until the meat is very tender and easily shredded.
- Rest Meat: Remove the ribs from the oven and transfer them to a warm plate. Cover with aluminum foil to keep warm.
- Reduce Sauce and Remove Oil: The sauce in the pan should be thickened and reduced to almost a paste. Tilt the pan and use a spoon to skim off excess oil from the surface and discard it.
- Adjust Sauce Consistency: Add ½ cup of hot water and 1 tablespoon of lime juice to the sauce. Stir well, taste, and add more lime juice (up to another tablespoon) if desired for extra acidity and brightness.
- Shred Meat: Use forks or your hands (careful, meat is hot) to shred the ribs, discarding bones and gristle. Mix the shredded beef back into the sauce thoroughly.
- Warm Tortillas and Serve: Warm the tortillas using your preferred method. Serve the shredded short rib meat with tortillas and toppings such as avocado, shredded lettuce or cabbage, sour cream, feta, coriander, and optional jalapeño relish on a large platter for sharing.
- Engage: Take a moment to leave a comment and rating if you made the recipe; feedback is appreciated and helpful.
Notes
- Adjust the amount of lime juice to balance acidity to your taste.
- Browning the ribs seals in flavor and adds depth to the sauce.
- Use flour or corn tortillas based on preference and dietary restrictions.
- Skimming off the excess oil helps keep the dish from being too greasy.
- Optional jalapeño relish adds extra heat and flavor complexity.
- Leftover short rib meat can be refrigerated and reheated for other meals.
