Beer Braised Short Rib Tacos
User Reviews
5
Beer Braised Short Rib Tacos
Description
This recipe starts by toasting dried guajillo peppers briefly to deepen their color and aroma without burning. The short ribs are seasoned with salt and browned in batches to create a caramelized crust. Cooking is done in the same Dutch oven, first by softening onions and garlic, then adding the toasted peppers, beer, water, and spices including cumin, oregano, salt, black pepper, and sugar. The beef simmers gently in this aromatic liquid to absorb flavors and tenderize.
The long, slow braise results in short ribs that are soft and shreddable, infused with smoky and savory notes from guajillo peppers and robust spices balanced by the malt character of beer. This meat works well as a filling for tortillas in tacos, providing a hearty, flavorful base with complex seasoning.
The recipe suggests the filling can be made up to three days in advance, facilitating meal planning. Preparing a Mexican-style braised meat like this provides a rich contrast to fresh taco toppings or salsas.
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 beer bottle; Mexican if possible
- 2 tsp cumin
- 1 tsp oregano ground
- 1 tsp salt
- 1 tsp black pepper
- 3/4 cup water
- 1 tsp sugar
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
- The short rib filling can be prepared up to three days ahead for convenience and flavor development.
- Nutrition information provided is for the braised meat alone; tortillas and other toppings are not included.
- Careful toasting of guajillo peppers enhances flavor without bitterness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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