Sweet And Spicy Short Rib Tacos
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
53
Spice
38
Sweetness
47
Sourness
44
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 medium
Onion (quartered)1 cup
Brown Sugar1 tbsp
Apple Cider Vinegar1.5 cups
Beef Broth (low-sodium)2720 g
Beef Short Rib1 tbsp
Vegetable OilDirections:
1
Watch how to make this recipe
2
Soak the ancho chiles in boiling water until softened, about 15 minutes
3
Drain and discard the liquid
4
Transfer the softened chiles to a blender
5
Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper
6
Puree until smooth
7
Pat ribs dry and sprinkle with salt and pepper
8
Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking
9
Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch
10
Transfer the browned ribs to a slow cooker
11
Pour the sauce over the ribs (liquid should reach about halfway up sides of meat), cover and cook for 7 hours on high until very tender
12
Allow the ribs to cool slightly in the sauce
13
Remove the ribs from the sauce
14
Discard the bones and shred the meat into a large bowl
15
Skim the fat from the surface and discard
16
Mix the sauce into the meat and season with salt and pepper, to taste
17
Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro