Sweet and Spicy Short Rib Tacos

Name: Sweet and Spicy Short Rib Tacos
Prep time: 7 h 40 min
Cook time: 7 h 40 min
Total time: 7 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 dried ancho chiles*, stemmed, seeded, and ribs discarded; 1 Tbsp apple cider vinegar; 3 kilograms beef short ribs; 1 teaspoon freshly ground black pepper, plus extra for seasoning; 79 milliliters brown sugar; 6 servings Warm corn tortillas; 118 milliliters chopped fresh cilantro leaves; 3 garlic cloves, coarsely chopped; 355 milliliters low-sodium beef broth; 6 servings Mexican crema or sour cream; 1 medium onion, quartered; 1 teaspoon salt, plus extra for seasoning; 1 Tbsp vegetable oil

The recipe Sweet and Spicy Short Rib Tacos could satisfy your Mexican craving in approximately 7 hours and 40 minutes. Watching your figure? This gluten free recipe has 1525 calories, 53g of protein, and 127g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 6. Only A mixture of mexican crema, apple cider vinegar, brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Watch how to make this recipe.

Soak the ancho chiles in boiling water until softened, about 15 minutes.

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Ancho Chili Pepper

Water

Drain and discard the liquid.

Transfer the softened chiles to a blender.

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Chili Pepper

Equipment you will use

Blender

Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.

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Apple Cider Vinegar

Brown Sugar

Beef Broth

Garlic

Pepper

Onion

Salt

Pat ribs dry and sprinkle with salt and pepper.

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Salt And Pepper

Ribs

Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch.

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Ribs

Cooking Oil

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Frying Pan

Transfer the browned ribs to a slow cooker.

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Ribs

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Slow Cooker

Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),

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Sauce

Meat

Ribs

cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.

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Sauce

Ribs

Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard.

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Sauce

Meat

Ribs

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Bowl

Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.

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Salt And Pepper

Corn Tortilla

Fresh Cilantro

Mexican Crema

Sauce

Meat

Equipment

Ingredients

Servings:

dried ancho chiles*, stemmed, seeded, and ribs discarded 1Tbsp

apple cider vinegar 3kilograms

beef short ribs 1teaspoon

freshly ground black pepper, plus extra for seasoning 79milliliters

brown sugar 6servings

Warm corn tortillas 118milliliters

chopped fresh cilantro leaves 3

garlic cloves, coarsely chopped 355milliliters

low-sodium beef broth 6servings

Mexican crema or sour cream 1medium

onion, quartered 1teaspoon

salt, plus extra for seasoning 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.