Slow-braised short rib tacos with pickled red onion
User Reviews
5.0
3 reviews
Excellent
Slow-braised short rib tacos with pickled red onion
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Melt-in-your-mouth slow-braised short ribs tacos with sour cream, guacamole, pickled red onions and fresh chillies is the perfect recipe for entertaining.
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Ingredients
- 1.5 kg (3lb) beef short ribs
- 2 red onions, quartered
- 5 peeled garlic cloves
- 1-2 Jalapeno peppers
- 2 tbsp taco spice
- 2 tsp salt
- 1 tsp pepper
- 1.5 liters (6 cups) beef stock
for the salsa roja
- 2 cups tomatoes roughly chopped
- 1 red onion quartered
- 1 Jalapeño roughly chopped
- 2 garlic cloves peeled
- 3 tbsp Cilantro/coriander
- 1-2 tsp lime juice
- 2 tbsp olive oil
- salt to taste
To serve
- tortillas
- pickled red onions
- avocado slices
- fresh chopped chillies
- fresh coriander/cilantro
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Instructions
Braise the beef
- Pre-heat the oven to 180°C/350°F.
- Pat the short ribs dry with paper towels then season generously with salt and black pepper.
- Preheat a large, deep braised or Dutch Oven over medium-high heat then add the ribs in batches, searing for a few minutes until brown on both sides. Allowing the beef to develop a deep brown crust will add incredible depth of flavor to the finished braised beef.
- Add the remaining aromatics and spices then pour in the stock.
- Close with a lid then place in the oven and allow to braise for 3 hours or until the short ribs are fall-apart tender. (The beef can be cooked in a slow cooker or Instant Pot until it shreds easily, too.)
- Remove from the oven and allow to cool for 30 minutes before shredding the meat. Discard any excess fat and bones.
For the pickled onions
- While the meat is braising, make the pickled onions according to recipe instructions.
For the salsa roja
- Place the tomatoes, onions, jalapeño and garlic in a baking dish and drizzle with the olive oil and season with salt. Place in the oven and allow to roast for 30-45 minutes until the tomatoes are soft and the skin is blistered and slightly charred.
- Remove from the oven, discard the jalapeño stems then transfer all the tomatoes, onions, etc to a blender or food processor with the coriander/cilantro and lime juice then blend until smooth.
- Taste and adjust seasoning by adding more lime or salt.
Assemble the tacos
- Heat tortillas over an open flame or in a hot pan.
- Add a generous amount of short rib meat to each tortilla then top with avocado, a generous spoon of salsa roja and some pickled onions.
- Serve immediately.
Nutrition Information
Show Details
Calories
473kcal
(24%)
Carbohydrates
27g
(9%)
Protein
35g
(70%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
91mg
(30%)
Sodium
1925mg
(80%)
Potassium
1110mg
(32%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
388IU
(8%)
Vitamin C
3mg
(3%)
Calcium
128mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 27g | 9% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 91mg | 30% |
| Sodium | 1925mg | 80% |
| Potassium | 1110mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 128mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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