1 Video | Photo: Sweet and Spicy Short Rib Tacos Recipe
Ingredients
- 4 dried ancho chiles*, stemmed, seeded, and ribs discarded
- 1 medium onion, quartered
- 3 garlic cloves, coarsely chopped
- 1/3 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 1/2 cups low-sodium beef broth
- 1 teaspoon salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 6 pounds beef short ribs
- 1 tablespoon vegetable oil
- Warm corn tortillas
- Mexican crema or sour cream
- 1/2 cup chopped fresh cilantro leaves
- * can be found in the Hispanic section of grocery stores
Directions
Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
Pat ribs dry and sprinkle with salt and pepper. 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. Transfer the browned ribs to a slow cooker.
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. Allow the ribs to cool slightly in the sauce.
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. 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.
Cook's Note: The ribs improve in flavor if cooked 2 days ahead. Cool completely, uncovered, then chill, cover and refrigerate. Remove any solidified fat before reheating.
These ribs can also be cooked in a 350 degree F oven for 3 1/2 hours.
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By BlairSollenberger
on February 07, 2012
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Awesome flavor. I soaked the anchos in the beef stock and added poblanos and a couple jalapeños to the sauce as I puréed it. As an entree, I found it a bit too sweet so I'll reduce the sugar next time for dinner. I think the sweetness would be fine for a party buffet. I love ancho peppers and this is one of the best recipes to showcase their amazing flavor. I also used lean country ribs and trimmed the fat while shredding the cooked meat.
By lesliejean76
Central Valley, CA
on February 05, 2012
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Delicious! This will be a staple at party timne in my house! I have a cheap crock which always overcooks so I cooked my short ribs on low heat over night for 12 hours and it was perfection! I could hardly get them out of the pot they fell apart so easily. This recipe is so easy and delicious. Since I also have a smaller crock pot I used 4 lbs of boneless (my butcher said bone in is tastier but it was the same price and I wanted to have enough for our super bowl party. Being in Cali I rarely have trouble finding mexican ingredients. My whole Mexican family loved this dish will make again and again!
By holmesfamilyfun
on November 03, 2011
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Drool. So tasty and moist. I used chili powder and cumin instead of ancho chiles. I also used about 1/3 cup of apple cider vinegar. If this is going to be BETTER tomorrow, I'm going to need to take the day off. Delicious and, of course, crock-pot easy.
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