Get ready to tantalize your taste buds with a mouthwatering Mexican delight! These simple short rib tacos, paired with a zesty homemade tomatillo salsa, are not just a meal—they're an experience that will transport you straight to a vibrant street market. Imagine succulent, tender beef wrapped in warm corn tortillas, topped with a fresh, tangy salsa that bursts with flavor. Whether you're hosting a gathering or treating yourself to a cozy night in, this recipe is sure to impress. Dive into our step-by-step guide and discover how to create these irresistible tacos that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 kg short ribs
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups tomatillos, husked and chopped
- 1 jalapeño, chopped
- Salt and pepper to taste
- 6 corn tortillas
Instructions
- Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels and generously season all sides with salt and pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until they develop a deep golden-brown crust, about 3-4 minutes per side. Remove the ribs and set aside.
- In the same pot, sauté the chopped onion and minced garlic until soft and translucent, about 3-4 minutes. Add a splash of water to deglaze the pot, scraping up any browned bits from the bottom.
- Return the short ribs to the pot. Add enough water or beef stock to come halfway up the sides of the meat. Cover the pot with a tight-fitting lid and transfer to the preheated oven.
- Braise the short ribs for
- 5 to 3 hours, or until the meat is extremely tender and easily falls apart when prodded with a fork.
- While the ribs are cooking, prepare the tomatillo salsa. In a blender or food processor, combine chopped tomatillos, jalapeño, a pinch of salt, and a small amount of water. Blend until smooth.
- Once the short ribs are done, remove them from the pot and shred the meat using two forks, discarding any large pieces of fat.
- Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
- Assemble the tacos by placing shredded short rib meat in each tortilla and topping generously with the fresh tomatillo salsa.
- Serve immediately, with additional salsa on the side if desired. Garnish with chopped cilantro or lime wedges for extra flavor.
Tips
- Sear for Flavor: Don’t skip the searing step! Browning the short ribs adds a deep, rich flavor that enhances the overall taste of your tacos.
- Low and Slow: Braising the short ribs at a low temperature for several hours is key to achieving that fall-apart tenderness. Be patient; the results are worth it!
- Customize Your Salsa: Feel free to adjust the heat level of your tomatillo salsa by adding more or less jalapeño. You can also throw in some fresh cilantro for an extra burst of flavor.
- Tortilla Technique: Warm your corn tortillas just before serving. This step ensures they’re pliable and ready to hold all that delicious filling without tearing.
- Garnish for Greatness: Elevate your tacos with a squeeze of lime and a sprinkle of chopped cilantro. These finishing touches will enhance the freshness and make your dish truly pop!
- Make Ahead: The short ribs can be cooked a day in advance. Simply reheat them gently before serving to save time on busy days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
