Sweet and Spicy Ancho Chile Short Rib Tacos

Name: Sweet and Spicy Ancho Chile Short Rib Tacos
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 10 Tacos
Ingredients: 3 pounds beef short ribs; 1/2 yellow onion; 1 clove garlic; 2 tablespoons maple syrup; 2 teaspoons apple cider vinegar; 3/4 cup low sodium beef broth; 1 1/2 tablespoons ancho chile powder; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; fresh ground black pepper to taste; 5 radishes; 1/4 cup fresh cilantro leaves; 10 corn tortillas

User Reviews

4.5

18 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings
10 Tacos
Calories
248 kcal
Course
Lunch, Dinner
Cuisine
American, Mexican

Sweet and Spicy Ancho Chile Short Rib Tacos

Lindsey Herring

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Tender, juicy, shredded short ribs slow cooked with a perfectly balanced sweet and spicy sauce will easily become your new favorite taco!

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Ingredients

Servings

3 pounds beef short ribs, excess fat trimmed off
1/2 yellow onion, diced
1 clove garlic, chopped
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
3/4 cup low sodium beef broth
1 1/2 tablespoons ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt plus extra for seasoning the short ribs
fresh ground black pepper to taste
5 radishes, thinly sliced
1/4 cup fresh cilantro leaves
10 corn tortillas

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Instructions

In a blender combine the onion, garlic, maple syrup, apple cider vinegar, beef broth, ancho chile powder, cumin, salt and pepper. Blend until smooth.
Heat a large cast iron or non-stick skillet over medium-high heat.
Pat the short ribs dry and sprinkle with salt and pepper. Brown them in batches, searing every side. This will take approximately 5-7 minutes per batch. Place the browned short ribs into the slow cooker and cover them with the ancho chile sauce.
Cover and cook for 6-8 hours or until the meat is very tender. Remove the ribs from the slow cooker, discard the bones and shred the meat.
Skim the fat from the sauce and discard. Return the shredded meat to the sauce and mix together. Season with salt and pepper as needed.
Serve the meat in corn tortillas topped with sliced radishes and cilantro.

Notes

If you make this the day before serving, refrigerate the meat and sauce in separate containers. Remove and discard the hardened, separated fat from the top of the sauce before combining the meat and sauce and reheating.
To keep this recipe Paleo, serve the tacos in grain-free tortillas, lettuce wraps or on cauliflower rice.

Nutrition Information

Show Details

Calories 248kcal (12%) Carbohydrates 16g (5%) Protein 21g (42%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 59mg (20%) Sodium 247mg (10%) Fiber 2g (8%) Sugar 3g (6%)