Guajillo-Braised Beef Short Rib Tacos

Name: Guajillo-Braised Beef Short Rib Tacos
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 16 tacos; 4 to 6 servings
Ingredients: 8 guajillo chiles; 3 dried chipotle chiles; 2 to 4 tablespoons vegetable oil; 3 pounds boneless beef short ribs; 1 large yellow onion; 2 cloves garlic; 1 (12-ounce) bottle Negro Modelo or other dark Mexican beer; 2 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; 1 ½ tablespoons dried Mexican oregano; 1 ½ tablespoons kosher salt; ½ cup water; 16 corn tortillas; Chopped white onion, chopped fresh cilantro, salsa of choice, and lime wedges

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5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
Servings
16 tacos; 4 to 6 servings
Calories
347 kcal
Course
Main Course
Cuisine
Mexican

Guajillo-Braised Beef Short Rib Tacos

Megan Mendez

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Not all tacos are created equal. These Guajillo-Braised Beef Short Rib Tacos are the crème de la crème of beef tacos. If you want a spicy and sophisticated taco filling, look no further than these slow-cooked, braised short rib tacos!

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Ingredients

Servings

8 guajillo chiles stemmed and seeded
3 dried chipotle chiles stemmed and seeded
2 to 4 tablespoons vegetable oil
3 pounds boneless beef short ribs see notes
1 large yellow onion coarsely chopped
2 cloves garlic coarsely chopped
1 (12-ounce) bottle Negro Modelo or other dark Mexican beer
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 ½ tablespoons dried Mexican oregano
1 ½ tablespoons kosher salt
½ cup water
16 corn tortillas warmed, for serving
Chopped white onion, chopped fresh cilantro, salsa of choice, and lime wedges, for serving

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Instructions

Preheat the oven to 325°F.
Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, until fragrant but not blackened. Set them aside on a plate.
Heat 2 tablespoons of the oil in a Dutch oven or other heavy pot with a lid over medium-high heat. When the oil is hot, working in batches to avoid crowding, add the meat and sear for about 3 minutes on each side, until the pieces have formed a uniformly browned crust. Add more oil to the pot as needed to prevent scorching. As the pieces are ready, set them aside on a plate.
Add the onion to the same same pot over medium heat and cook, stirring occasionally, for about 5 minutes, until it starts to brown. Add the garlic and cook for an additional 2 minutes.
Pour in the beer, add the toasted chiles, and turn down the heat to low. Simmer uncovered, stirring occasionally, for about 5 minutes, until the chiles have softened and are pliable. Remove from the heat and let cool.
Transfer the contents of the pot to a blender and reserve the pot. Add the cumin, pepper, oregano, salt, and water to the blender and blend the mixture on high speed until smooth and the consistency of cream, adding more water if needed to thin the mixture a bit.
Return the seared meat to the pot and pour in the chile mixture. Cover, transfer to the oven, and cook, stirring occasionally, for 3 to 4 hours, until the meat is fork-tender.
Remove from the oven and, using tongs or a couple of forks, shred the meat in the pot. Taste and adjust the seasoning with salt if needed. Serve with the tortillas, onion, cilantro, salsa, and lime.

Notes

Adapted from Tacolicious
You can ask your butcher to bone the ribs for you, or you can just cook them with the bone in and then bone them before shredding the meat. You’ll need 5 pounds of bone-in short ribs to yield the required 3 pounds of meat.
This dish can be on the spicy side, so if you’re really sensitive to heat cut back a little on the chiles.
This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.

Nutrition Information

Show Details

Serving 1taco Calories 347kcal (17%) Carbohydrates 15g (5%) Protein 10g (20%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Cholesterol 48mg (16%) Sodium 352mg (15%) Potassium 164mg (5%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 16tacos; 4 to 6 servings

Amount Per Serving

Calories 347 kcal

% Daily Value*

Serving	1taco
Calories	347kcal	17%
Carbohydrates	15g	5%
Protein	10g	20%
Fat	27g	42%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Cholesterol	48mg	16%
Sodium	352mg	15%
Potassium	164mg	3%
Fiber	2g	8%
Sugar	3g	6%