Get ready to transform your taco night from ordinary to extraordinary with these mouthwatering Guajillo Braised Beef Short Rib Tacos! Imagine tender, fall-apart beef infused with rich, smoky guajillo chile flavor, slow-cooked to perfection and nestled in warm tortillas. This isn't just another taco recipe - it's a culinary journey that will transport your taste buds straight to the heart of Mexico, with each bite promising an explosion of complex, deeply satisfying flavors that will make you the star of any dinner table.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lbs beef short ribs
- 4 guajillo chiles, stems removed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon cumin
- Salt and pepper to taste
- Tortillas for serving
- Fresh cilantro for garnish
Instructions
- Toast the guajillo chiles in a dry skillet over medium heat for 30-45 seconds on each side until fragrant, being careful not to burn them. Remove from heat and soak in hot water for 15 minutes to rehydrate.
- Pat the beef short ribs dry with paper towels and generously season all sides with salt, pepper, and cumin. Allow the meat to come to room temperature for about 30 minutes before cooking.
- In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil over medium-high heat. Sear the short ribs on all sides until they develop a deep golden-brown crust, approximately 3-4 minutes per side. Remove ribs and set aside.
- In the same pot, sauté chopped onions until translucent. Add minced garlic and cook for another minute until fragrant.
- Drain the rehydrated guajillo chiles and blend them in a blender with 1 cup of beef broth until smooth, creating a rich chile sauce.
- Return the seared short ribs to the pot, pour the guajillo chile sauce and remaining beef broth over the meat. The liquid should almost cover the ribs.
- Cover the pot and braise in a preheated 325°F (165°C) oven for
- 5 to 3 hours, or until the meat is extremely tender and easily falls apart with a fork.
- Remove the short ribs from the braising liquid and shred the meat using two forks, discarding any large pieces of fat.
- If desired, reduce the braising liquid on the stovetop to create a more concentrated sauce. Mix the shredded meat back into the sauce.
- Warm the tortillas and fill them with the braised beef. Garnish with fresh chopped cilantro.
- Serve immediately with your favorite taco accompaniments like diced onions, lime wedges, and salsa.
Tips
- Chile Selection: Choose dried guajillo chiles that are pliable and deep red, without any signs of mold or brittleness.
- Toasting Technique: When toasting chiles, watch them carefully - they can burn quickly. Remove from heat as soon as they become fragrant and start to slightly change color.
- Meat Preparation: Let the short ribs come to room temperature before searing to ensure even cooking and a perfect golden-brown crust.
- Braising Mastery: Low and slow is the key. The long, slow cooking breaks down tough connective tissues, creating incredibly tender meat.
- Sauce Consistency: If your braising liquid is too thin, reduce it on the stovetop to concentrate the flavors and create a more luxurious sauce.
- Make-Ahead Magic: These tacos actually taste even better the next day, as the flavors continue to develop. Perfect for meal prep!
- Garnish Generously: Fresh cilantro, diced onions, and a squeeze of lime can elevate the entire dish, adding brightness and depth.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 32g
Saturated Fat: 14g
Cholesterol: 120mg
