Beer Braised Short Rib Tacos

Name: Beer Braised Short Rib Tacos
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8 servings
Ingredients: 2 ounces dried guajillo peppers, stems trimmed and seeds removed; 2 lbs boneless short ribs; salt; 2 Tbsp vegetable oil; 1 large yellow onion, peeled and cut in rough chunks; 6 cloves garlic, peeled and smashed; 12 ounce bottle of beer, Mexican if possible!; 2 tsp cumin; 1 tsp ground oregano; 1 tsp each, salt and pepper; 3/4 cup water; 1 tsp sugar

User Reviews

5.0

27 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings
8 servings
Calories
283 kcal
Course
Dinner
Cuisine
Mexican

Beer Braised Short Rib Tacos

Julie Valencia

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Mexican short rib tacos are the BEST tacos ~ melt-in-your-mouth tender beef braised in a beer and guajillo chile sauce for Taco Tuesday, Cinco de Mayo, or just because!

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Ingredients

Servings

2 ounces dried guajillo peppers, stems trimmed and seeds removed.
2 lbs boneless short ribs
salt
2 Tbsp vegetable oil
1 large yellow onion, peeled and cut in rough chunks
6 cloves garlic, peeled and smashed
12 ounce bottle of beer, Mexican if possible!
2 tsp cumin
1 tsp ground oregano
1 tsp each, salt and pepper
3/4 cup water
1 tsp sugar

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Instructions

Preheat oven to 325F
Heat a comal or cast iron skillet over medium heat until hot, then toast the guajillo peppers in the pan, stirring contantly, until they darken. This will only take about 30-45 seconds. Try not to let them get black, which can make them bitter. Remove to a plate.
Salt your short ribs on all sides. Heat the vegetable oil in the Dutch oven until hot but not smoking, and, working in batches, brown the ribs until they are nice and caramelized on both sides. This will take at least 10 minutes for each batch. Remmove the ribs to a plate.
In the same pot (do not clean it out) brown the onions for about 7 minutes until they start to soften, stirring often. The moisture of the onions will help release some of the browning (and flavor!) from the bottom of the pot. Add the garlic for the last 2 minutes of cooking.
Add the peppers back to the pan, along with the beer and stir well. Bring to a simmer, then lower heat and gently simmer for a few minutes, until the peppers are softened.
Put the beer and peppers into a blender or food processor, along with the cumin, oregano, salt, pepper, and water. I like to let it cool for a few minutes before blending until completely smooth. Note: use caution, hot liquids tend to 'explode' upwards in a blender, so make sure you have the top on. I like to cover the top with a dish towel just in case.
Pour the pureed sauce back into your pan. Add the ribs and any accumulated juices into the sauce and give it a stir to combine.
Cover the pot and bake in the oven for 3-4 hours, or until the meat is fork tender and shreds easily. You will need to give the pot a stir about once an hour. My ribs took 3 1/2 hours. If your sauce seems to be getting too thick you can add a bit more beer or water to thin it as it cooks. Note: I like to use a silicone spatula to scrape the sides of the pan down because the chili sauce has a tendency to burn towards the end of the cooking if it is splattered on the pan.
Remove the ribs and shred them with two forks. Taste the sauce to adjust any of the seasonings. I found mine needed a touch of sugar bring out the flavor of the chilis. Re-combine the meat and sauce.
Seve on warmed corn tortillas topped with your favoite toppings...I used minced red onion, cilantro, and crumbled cojita cheese. Homemade slaw and salsa are great sides.

Notes

*recipe slightly adapted from Sara Deseran's Tacolicious.
The filling for these tacos can be made up to 3 days in advance.
Nutrition facts for braised short ribs only, does not include tortillas or toppings.

Nutrition Information

Show Details

Calories 283kcal (14%) Carbohydrates 10g (3%) Protein 23g (46%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 67mg (22%) Sodium 376mg (16%) Potassium 597mg (17%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1888IU (38%) Vitamin C 4mg (4%) Calcium 32mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 283 kcal

% Daily Value*

Calories	283kcal	14%
Carbohydrates	10g	3%
Protein	23g	46%
Fat	16g	25%
Saturated Fat	6g	30%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	67mg	22%
Sodium	376mg	16%
Potassium	597mg	13%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	1888IU	38%
Vitamin C	4mg	4%
Calcium	32mg	3%
Iron	3mg	17%