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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

Instructions

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Notes

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

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