Ancho Short Rib Tacos with Pickled Red Onions

They take a long time in the oven to cook, but fork-tender braised short ribs make sensational tacos when combined with cooling Mexican crema and tart, crunchy pickled red onions. The ribs are so delicious, you’ll want to make a double batch and freeze half for use later. The meat is delicious tucked into quesadillas, scattered on top of nachos, or used as the meat layer in a Mexican-inspired eggs Benedict.

Ancho Short Rib Tacos with Pickled Red Onions

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Serves: 6 Total Time: 3 hours 45 minutes

Ingredients

  • For the pickled red onions:
  • 6 Tbs. (3 fl. oz./90 ml) rice wine vinegar
  • 1 Tbs. sugar
  • 1 1/2 tsp. kosher salt
  • 1 large red onion, quartered and thinly sliced
  • For the tacos:
  • 3 cups (24 fl. oz./750 ml) low-sodium beef broth, plus more as needed
  • 4 dried ancho chiles
  • 2 Tbs. olive oil
  • 5 lb. (2.5 kg) bone-in beef short ribs
  • Kosher salt and freshly ground pepper
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 cup (8 fl. oz./250 ml) dry red wine
  • corn tortillas, fried
  • 1 cup (8 oz./250 g) Mexican crema, sour cream or crème fraîche
  • Feta
  • Fresh cilantro leaves for serving

Instructions

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Notes

Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen 2014)

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